Are you used to the traditional way of cooking scrambled eggs, on the stove, in a pan? We can’t deny that scrambled eggs prepared in a pan are too tasty, but there is also a more straightforward way to prepare them – in the microwave!
Yes, you read it well – the answer to the question “Can scrambled eggs be made in the microwave?” is yes, they indeed can.
Preparing scrambled eggs in a pan requires some culinary skills to prevent sticking – you must have a quality, preferably non-stick, pan, know the right temperature at which eggs are fried and choose the fat on which you will fry them.
The microwave method doesn’t require any skills – your scrambled eggs will be ready in only two minutes, and you won’t have many dishes to wash.
Let’s see how to make microwaved scrambled eggs!
Microwave scrambled eggs tips and tricks.
Preparing scrambled eggs in the microwave is incredibly simple, fast, and easy.
You will need butter, eggs, milk or water, and spices (salt and pepper) from the ingredients. If you wish, you can enrich the scrambled eggs with herbs or more, but this step is optional.
- Use salty or unsalted butter – whichever type you prefer, because butter is one of the best choices of fat for frying eggs. If you do not have butter, you can use ghee, margarine, avocado oil, and olive or coconut oil.
- As for eggs, large fresh eggs are the best option – remember that you must store eggs in the refrigerator to be safe to use, so do not store them at room temperature.
- There are still controversies about adding milk or water to scrambled eggs – some swear that milk is better and makes eggs creamier, while others claim that water makes this dish puffier and softer. The choice is yours – you can use either of these two options, although we prefer water.
- Use coarsely ground pepper and kosher salt, and when it comes to herbs, let your imagination run wild – we love shallot, but the possibilities are endless.
Microwave scrambled eggs recipe.
To prepare scrambled eggs in the microwave, have the following ingredients and follow the instructions below:
- One teaspoon of butter or fat of your choice
- Three large fresh eggs
- One tablespoon of milk or water
- Salt and pepper to taste
Start by melting the butter (or any other fat if it is solid). Put the butter in a bowl suitable for microwaving and heat it for about 20 seconds until it is melted. Grease the pan where you will bake the scrambled eggs on all sides.
Then prepare the eggs. Beat the eggs in a deep bowl suitable for whipping, and then beat them with milk or water and spices. Pour the eggs into a greased pan and heat uncovered in the microwave for 45 seconds.
After 45 seconds, remove the pan from the microwave and gently stir the eggs with a fork. This is when you add cheese, bacon, herbs, or other additives to your scrambled eggs.
Return the mixture of eggs and additives to the microwave for an additional 45 seconds so that all the ingredients are combined but not dried out.
Take it out and enjoy a delicious breakfast. Your scrambled eggs are ready.
Do scrambled eggs from the microwave taste different?
No. Scrambled eggs from the microwave have the same taste like scrambled eggs that you prepare the traditional way. You will love the microwave version recipe if you’re a fan of scrambled eggs in a pan.
Are scrambled eggs better in the microwave?
Cooking eggs in the microwave fastens the entire process and makes a lesser mess. Also, you won’t have to wash fragile non-stick pan and worry about damaging ceramic coat – you can make and eat scrambled eggs directly from the mug! While the traditional way takes 5 to 7 minutes, scrambled eggs in the microwave will be ready in two.
Why scrambled eggs tend to explode in the microwave?
When cooking eggs in the microwave, they produce a large amount of steam in a short time due to heat. Therefore, you should follow the amount of liquid in the recipe you add to the scrambled eggs – let it be just one tablespoon because more than that will make the eggs watery and increase the risk of explosion. Also, ensure that you never cover the scrambled eggs when baking in the microwave so that water vapor can come out of the pan during cooking.