How to Microwave Eggs for Fluffy Breakfast Perfection

Microwaving eggs is a common breakfast recipe that requires little to no cooking skill. Many people will argue with this method because the egg white becomes rubbery and difficult to eat, but there are alternatives for those who don’t like it.

When it comes to cooking eggs in the microwave, scrambled eggs are always a safe bet. The best way to cook them is with butter to make them fluffier.

Paste of microwaved eggs in a cup.

Microwaved meals could make you scoff. Isn’t it always preferable to cook with “genuine” heat rather than the artificial variety? In most circumstances, I agree with you completely. There’s no avoiding the reality that microwaving food alters taste and texture in unfavorable ways. The wonderful, edible egg, on the other hand, seems to be quite impervious to the effects of radiation. 

Surprisingly, you can microwave raw eggs in a cup and obtain a delightful, fluffy final result that, Scout’s honor, is difficult to tell apart from the stove-cooked version. 

Why use the microwave instead of cooking on the stove? There are many causes for this. First and foremost, it is very handy, particularly on hectic mornings. Second, it’s kid-friendly; you won’t have to worry about burnt hands or charred skillets if your 6-year-old prepares it. Finally, it’s a terrific choice if you live somewhere with a microwave but no cooktop, such as a college dorm room; many a college freshman has realized that microwaved eggs are a great, protein-packed way to complement their ramen noodles diet. 

If you want to start nuking your eggs, here’s how to do it safely and effectively. 


Two eggs in cup along with cheese and sausage displayed in plate.

  • 2 eggs 
  • 2 tablespoons of milk 
  • Salt 
  • Pepper 
  • Components (cheese, cooked bacon, ham, peppers, tomatoes, cream cheese, etc.) 

Microwaved eggs may be topped with almost any of the same ingredients as pan-fried eggs, however the texture may alter somewhat, particularly for crisp vegetables like peppers and onions. If at all feasible, these toppings should be prepared ahead of time, however this isn’t necessarily required. It’s also worth noting that, if convenience is your goal, you probably won’t be spending the time to chop up a few extras in the first place.

When it comes to cooking your eggs in the microwave, mugs are ideal since the handle makes consuming them a breeze. They also make cleaning a breeze (in comparison to stovetop cooking); just toss the single dish into the dishwasher! Because we have them, I use bigger cups — effectively tiny soup bowls with handles — to prevent spillage. However, any big mug will suffice.

How to Make Fluffy Eggs in the Microwave 

1. Crack eggs into the cup and scramble them. 

Two cracked eggs in a mug.

Grease your cup with Pam spray or a dab of olive oil swirled around. Then break the eggs into it, pour in about 2 Tbsp milk (no need to measure; just pour a few fast glugs), and scramble everything together with a fork or whisk. 

2. Stir in the preferred fillings. 

Cheese scrambled eggs and sausage stirred in cup.

I prefer to start with scrambling the eggs and milk, then add my ingredients and give it another good stir. 

Salt and pepper are required, but the rest is entirely up to you. I like pairing cheese with cooked bacon, cooked sausage, or ham. (To save time during the week, cook a large amount of bacon/sausage on the weekend and keep it in the fridge.) Alternatively, you may purchase precooked bacon that just needs to be warmed up in the… microwave.) 


Here’s where you can get creative. For a Southwest variation, use shredded pork and green chile; for a Denver omelette, use ham, onions, mushrooms, and green pepper; the possibilities are endless. 

3. Use the microwave.

Microwaved the paste of eggs, cheese and sausage in cup.

Every microwave is a bit different; mine is older, so it took a little longer than yours. In general, though, you should expect to cook for around 2-3 minutes. 

First, microwave it for 45 seconds, then stir it. It’ll start to become dark. Let it sit for another 60 seconds to see how it turns out. Put a fork in the center when it’s done; it’ll be entirely set when it’s done. Give it another 20 seconds if it’s still goopy (and another 20 after that if needed). The goal is for it to be largely set — a little liquid on top is acceptable since it will set more once it comes out of the microwave. 

4. Fill up on food! 

Paste of scrambled egg with cheese and sausage taken out of cup with folk.

Allow it to cool for a few minutes before digging into your delightful, fluffy microwaved eggs. 



The “microwave eggs poached” is a method of cooking eggs that can be done in a microwave. This method allows for the eggs to cook evenly, and produce fluffy and delicious breakfast perfection.

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