Cook and Scale
Microwave Scrambled Eggs
1 serving · 6 min total
Soft, creamy scrambled eggs made entirely in the microwave with quick stirring bursts. A fast, high-protein breakfast with barely any washing up.
Ingredients
- 2 egg
- 2 tbsp milk
- salt to taste
- black pepper to taste
- 1 tsp butter
- 2 tbsp cheddar, grated
- 2 g cherry tomato, halved
- 1 tbsp fresh chives, chopped
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Grease the bowl with butter — Rub the butter around the inside of a microwave-safe bowl or mug to coat it lightly.
- 2.
Whisk the eggs and milk — Crack the eggs into the bowl, add the milk, salt and pepper, and whisk with a fork until smooth and well combined.
- 3.
Microwave and stir in tomatoes — Microwave on high for 45 seconds, then remove and stir in the halved cherry tomatoes vigorously with a fork, breaking up any set curds around the edges.
- 4.
Microwave until barely set — Return to the microwave for 15-20 seconds bursts on high, stirring after each, until the eggs are just barely set but still glossy and soft.
- 5.
Fold in cheese and serve — Let rest for a minute off the heat as they finish setting, then fold in the grated cheddar so it melts, scatter over the chopped chives and serve immediately.