How to make palatable scrambled eggs…in the microwave?

I always cook mine in the pan, but could sometimes do with the convenience of eating them at work (where only a microwave is available).

Is it possible without putting me off my favourite breakfast forever?

I prefer them in a microwave – just crack them into a bowl, split the yolks and blast them. Don’t mix them to a pulp!

Oh it will stink your office out, btw.

Oh it will stink your office out, btw.

I’ll do it in the ground floor kitchen near the IT guys. No-one will notice a thing 😉

It is, yes. Timing is absolutely critical though, as is a large container because they expand a lot. If you catch it just before they are 100% solid and then mix a little, they are nice. Super quick too.

As for repices, try this complex but worthwhile one:

Ingredients:

Eggs
Cheese

Method:

Eggs in microwave as above. Then sprinkle with cheese.
Garnish with ketchup.

regular mixing is the key. no milk.

My normal eggs are scrambled with no accompaniments (unless it’s the weekend, when in goes the smoked salmon).

Cheers all.

freeridenick – Member
regular mixing is the key. no milk.

NOOOOO it must have milk and real butter too

My wife mixes water in with an egg to make a sort of poached version.

Method:

Eggs in microwave as above. Then sprinkle with cheese.
Garnish with ketchup.

Wooah! Slow down there Michel Roux Jnr.

Oh and no milk or water. Butter maybe to substitute the butter used in frying but no liquids.

little milk, little butter , little black pepper
mix with fork

tupperwear box with lid on

microwave. stir regularly

open tupperwear and decant onto toast.

MMMMMMMMMMmmmmm – as above dont recomend it in an office- about as popular as the lad who microwaved tuna here once….

I just blast an egg with nothing added – simple as. Just need to stir a couple of times.

I just blast an egg with nothing added – simple as. Just need to stir a couple of times.

This!

NO MILK REQUIRED!

do mine in micro wave ,then chuck in frying pan with bacon,everything tastes better with bacon fat

I mix then up as if I was doing them normally, 3 eggs, splash of milk, salt and pepper. The key with cooking them is to do them bit by but to stop it just forming one solid blob. I do 30 secs at a time then mix again. Ready in less than 2 mins and a good consistency too!

The only good eggs are fried, boiled or pickled. However, none of these can be done in a microwave.

So many people so wrong.

If they must be done in microwave, should be as follows.

Break into dish, gently whisk with fork (don’t go over the top)
Add real butter AND NOTHING ELSE
Zap on low to medium heat, stirring lots, at least every minute.
Chuck onto toast or muffin once it has lost its runnieness, do not allow to go rubbery.
Salt and pepper over the top, ketchup (Heinz of course) on the side
Serve with mug of tea.

Close the thread.

catch it just before they are 100% solid and then mix a little

what he said, tricky tho, usually end up like plane food (my scrambled eggs are cooked in a pan, I only nuke the kids eggs)

everything tastes better with bacon fat

Amen

Funny that this should come up because I grew up thing that scrambled eggs were like egg flavoured jelly due to my parents microwave skills.

However a friend did me some yesterday and they were almost as good as from the pan. Apparently the tip is to stir halfway through and to stop before they are fully cooked, then stir a bit for a minute after they come out.

If your food needs Ketchup then it’s rubbish.

Remember to oil the bowl first, otherwise you will need to scrub it clean. It’s still easier & faster than doing in a pan, though.

If your food needs Ketchup then it’s rubbish.

If your food needs Ketchup then it’s you’re rubbish.

Personally, I nuke a small knob of butter in a bowl until it melts, then break eggs into the bowl, whisk and then in the microwave pausing regularly for a bit more mixage. As with scrambled eggs done in a pan, the trick is not to over-do them. The egg will continue to cook in its’ own heat.

IHN

good eggs shouldnt bounce……sadly pickled eggs do …

Butter only if in a pan. But milk instead if microwaved – that is what has usually worked best for me. I find that doing a larger batch gets better results as well as the mass of egg ‘soaks up’ the heat better and means you can avoid the 1 second ok, next second split and horrible thing that can happen with microwaving them.

As others have said, just quit when they are 95% solid and by the time they are served up you are on to a winner. Short bursts (30s, shortening as it gets more cooked) rather than sticking it on for a few minutes seems to help as well.

NEVER EVER NEVER cook them on full power.

Break egg/s, add splash of milk, knob of butter, whick with fork.

2mins on 60% power, remove, whisk again, 2 more mins on 60% power should see you right. Keep checking though and remove before cooked as it continues cooking when removed from microwave.

NEVER EVER NEVER cook on full power, cook gradually

Enjoy

Cook’em however you like but adding ketchup is criminal.

If your food needs Ketchup then it’s rubbish.

Quite right. However I rather like ketchup, so sometimes I like to add it out of taste rather than necessity.

Most important thing as mentioned by a couple of people is to turn the power down….don’t nuke them at 800w.

And stir regularly

And stop before they are fully done, give them time to sit & finish cooking on their own.