2 minute scrambled eggs

Eggs in the microwave. Done in two minutes.

I’m sorry, what??

Did you know we could do this? Because I sure as heck didn’t.

Where has this shortcut been all my life??

Two eggs, splash of milk, beat, microwave.

BEEP. ย Top with cheese and herbs.


So basically, crack ’em, beat ’em, zap ’em, eat ’em.

Yes. Meet them.

Eggs in the microwave. Done in two minutes.

They are my new best morning friends.

It takes longer to toast that pumpernickel bread (which happens to look burnt, but it’s not. . . . ย It’s just pumpernickel).

There is nothing better for breakfast than hot scrambled eggs smothered in melted cheese.

Unless you throw in a side of bacon.

And maybe a danish.

But I digress. The point is that these take TWO MINUTES – or less.

Welcome to easier mornings.

It’s an egg-cellent idea. (Heh, heh).


Two Minute Scrambled Eggs


2 eggs
2 tablespoons milk
2 tablespoons shredded cheese
salt, pepper, and any other herbs you choose to use

Coat a 12 oz. microwave safe coffee mug or other dish with cooking spray. Add eggs and milk and beat till blended.
Microwave on HIGH for 45 seconds; stir.
Microwave until eggs are almost set, 30 to 45 seconds longer.
Top with cheese and season with salt, pepper, and herbs.

Source: The Incredible Edible Egg advertisement found in just about any food magazine on the shelves right now.

Need some grab-n-go breakfast ideas? Try these:

Homemade Energy Bars; Dried fruit, nuts, oats, breakfast barsDouble Oat Breakfast Cookies

111 thoughts on “2 minute scrambled eggs

  1. I will never forget the first time I saw someone do this and had the exact same reaction. It was eleven years ago. I went to buy a breakfast sandwich from a local deli and was expecting them to stick a pre-cooked egg thing in the microwave, which you know I have no problem with since I heart McD’s, anyway…..the girl took out a little glass bowl, scrambled the egg, thru in a little half and half, and bam….amazing, real deal egg sandwich in LESS than two minutes. Obviously it made quite an impression.

    What a great post for your blog. So practical, yet so good and healthy!

    • Sounds great! bad news is that the microwave sucks the nutrients out of food. I’m back to the old-fashioned way of cooking. On top of the stove or in the regular oven or convection oven which is double quick.

      • Sucks the nutrients out? Where do they go lol. All microwaves do is heat the water content in whatever is being microwaved.

        • Andrew (and all others following) — Microwaves may cook by vibrating particles at a much faster rate than other forms of cooking BUT, the REAL danger is not with regard to depleting nutrients: microwaves change the ‘energy signature’ of the particles! Don’t believe me? Check-out, “The Hidden Messages In Water” and other ‘scientific experiments’ established by Dr. Masaru Emoto. Then, educate yourself on the ways the body absorbs and utilizes nutrients and expels (if it does) toxins — which may enlighten you on eating a bit healthier. I’m not, totally, against microwave cooking I’m just suggesting to not use it exclusively — it, most certainly, is not a healthy choice!
          D.E.Cisneros, HHP

          • The one person who disagrees with all established evidence isn’t one who knows something the others don’t. It’s one who doesn’t know what the others do.

        • That link states that the risk of overcooking is there with microwaves, just as if you over cook something on the stove. The same tests where they fed microwaved water to a plant next to another that was fed regular tap water, was done with boiling the water on a stove top first and it had the same results. Its the heat that nullifies nutrients not the microwave itself. I use it to steam and cook eggs all the time and I dont feel deprived of nutrition, in fact because its easier I am eating healthier because of it.

      • Some people believe that the radiation (microwaves) kills the nutrients in foods especially vitamins and minerals which are heat sensitive. But you can destroy them in the oven and high stovetop heats too as well as frying. They are lost in the canned fruits&and veggies when liquid is poured off.

      • Sucking out nutrients…

        I though so until at university we had a simple lab project. We cooked in different media… Microwave, streaming, boiling… microwave actually kept most nutrients. The water remove it in streaming and boiling.

  2. I tried these and they tasted great! I was sure they would taste like airplane breakfast (back in the day) but they didn’t at all. Makes you wonder how they managed to get that airplane-egg consistency!

    • LOL! It had to be a challenge, for sure! It’s sort of fun, right? To watch them puff up all huge and then shrink down into beautiful fluffy eggs?

  3. I grew up on this type of egg and have always like them. I would make them in a square microwave tupperware dish and put it on toast with little mayo and lettuce for a on-the-go sandwich.
    Just be careful not to cook too long, my mom did that once when I was a kid and when I put my fork into it it popped in my face!! Lets just say it took me a good year before I stopped turning my face away when I went for my first bite! (it didn’t hurt, just scared the crap out of me!)

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  8. I have done this several times and I love that I can have a great egg in a matter of seconds. This is one trick I am going to teach my children before they goes off to college.

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  13. I made these today because I am a broke college kid and am sick of spaghetti-o’s and cereal. I am not sure if it was the microwave or the fact that I added an extra egg that made it take twice as long. The eggs taste great though, so I would recommend this recipe to my other broke college kid friends. Thanks for posting.

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  16. This is GENIUS!!!!!!! My college dining hall uses powdered eggs. POWDERED EGGS can you believe that? It’s like we are in prison. Thank goodness I saw this post because I assure you powdered eggs are now a thing of the past knowing that I can make these in my dorm room with no hassle at all!

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  18. These are super fast and easy for my little toddler! She loves them, and I’m able to make them directly in her favourite bowl! Thank you for this.

    • lol. I know. . . . They’ve been doing it forever here in the US too. Really, it’s just me – I’m a late-comer to all the cool stuff!

  19. Kitchen under construction and had an urgent craving for eggs – you just made my morning!!! used fancy cheese and spread on multigrain cracker with avocado and tomato – epic!! Thank you!

  20. As a college student this makes an awesome and EASY (easy being the key word here) healthier midnight snack plus i can cook bacon, to put in the eggs, at the same time. Thanks for the recipe.

      • Did you know you can cook bacon in the microwave too? It is always good to use a paper towel to soak up the extra grease and to keep it from making splatters and it is soo good and cooks in a few minutes! ๐Ÿ˜‰

        • Yep! This is how I cooked bacon for years. Love that the fat wicks off onto the paper towels. Lately though, we’ve been baking it in the oven. Love the ease of it – one tray and no repeat trips back!! Def not as quick though!! Thanks for commenting!

  21. This will never be as good as making eggs in a skillet, because the eggs cook a little unevenly and the texture is a bit off. However, it’s a fine option if all you have available to you is a microwave.

  22. I learned how to do this method of cooking scrambled eggs about 20 years ago from a co-worker. I love to use this method, as you said it takes longer to make the toast than to cook the eggs. I often will micro a small amount of onions first and mix that with the eggs. You can even cut up some green peppers and add that to the onions. Enjoy!

  23. You guys must have a different microwave. I had tried this in the past and didn’t like the taste, gave it another shot. Really does not taste as good as regular scrambled eggs.

    • Yo, I was reading this for fun as my brother loves this method. I was scrolling the comments to see who would pick up this issue.

      The answer is that regular scrambled eggs usually use some butter in the pan to avoid sticking. My world: eggs MUST be cooked in a little butter to get the right taste. And no, margarine or oil (like at the diner) is not quite right either. See if it works :-)

  24. I have been making these for years too. However my 13 year old granddaughter has just decided to become vegetarian so just realized ,,listening to these college kids, they would be perfect for her to make for her breakfast or add some peppers and onions for dinner.

  25. Unbelievable, thank you!

    Sara, maybe you could post photos of the stages – i.e. at halfway cooked, when it’s half gooey-half fluffy (and can be a bit strange looking), and at the end when it grows into a giant marshmallow-poof (which of course caused me to run to the microwave yelling profanities!). I was convinced I was doing something wrong but it turned out really great after all. :)

    • Ha! That is a great idea. Part of the thrill of this the first few times we made them was watching the gigantic puff and shrink. I actually tried to photograph it puffy like that, but snapping a pic through my microwave screen didn’t turn out so well! I’ll give this some thought – because you’re right!

  26. Oh my gosh. This is awesome. Eggs without the hassle of cleaning iron pans in our tiny sink! This is awesome, thank you!

  27. Been doing this for many years. Try warming a tortilla, fitting it into a bowl, scramble the eggs, add some finely chopped onion, eggs into tortilla..nuke for a minute..add a spoonful of salsa, nuke another minute, add a sprinkle of cheese. Dinner is served!

  28. Stand back when you take it out to stir.. Just had hot eggs explode in my face! Overall tastes pretty good though, and quick to make.

  29. I’ve been doing this for years, too. I start the bowl off by melting a little butter. I usually add cheese and other fillings into the raw eggs and milk or cream, stir it up, and microwave 30 seconds at a time, stirring between times, until it’s set like I want it. If it looks too moist but not moist enough for 30 seconds, I’ll make it 10 or 15 or let it sit to finish cooking from its own heat. My favorite mix-ins are any cheese, Trader Joe’s South African Smoke seasoning, and a splash of sriracha.

    • Yo, Coyoty, thanks for the good directions. I like your suggestion of stirring it up every 30 seconds- you can keep an eye on its progress better. This removes the guesswork which is important because microwave power, and hence cooking time, differs greatly model to model.

  30. Has anyone tried to make these without milk? Could I substitute butter and water for the milk? When I make regular scrambled eggs on the stove, I put a tbsp of water in my eggs and line the pan with butter. Not sure if this would work in a microwave.

  31. Where have I been? This is the greatest invention ever. I always go through the hassle of cleaning up after; but with this recipe, I still have plenty of time to get ready in the morning.

  32. Thank you for sharing this,
    I was starving and was staring the eggs in my ref away, but all that as available to me was either I go down to the nearest convenient store or basically sleep it off.

    This is a really good life hack!
    May 2015 be awesome to you

  33. Its two in the morning, and a little too late to be using a stove with my roommates asleep. This was perfect for my late might craving! I tossed in a bit of garlic and peppers, simply amazing. Have to share it with my fellow sleepers tomorrow!

  34. WOW. I just tried this. Slightly sprayed bowl with non stick spray. Used my fingers to smear it around. Cracked 2 eggs in the bowl. I didnt have milk so i had to use silk. Tore apart sandwich cheese and turkey meat. Just threw it in there and whisked it up. High on 45 stirred some more then let it finish its thing. Added grinded peppercorn and salt. FREAKING TASTED AWESOME!

    • You can use whatever your favorites are! Chives are popular with eggs, but basil, oregano, or cilantro (that’s what I love) would be good, and parsley always works too. All you need is a little sprinkling over the top.

  35. I make eggs this way every day in work that was til last week I had them explode in my face it seemed like the egg seperated from the milk when I went to stir the eggs BANG hot eggs and milk all over my face and neck very badly burnt so be careful I never though in a million years it would happen to me but anyways tastes great

  36. Hi, I would like to try this but I would like to know how long I would run the microwave for 2 servings, not just one. Would I double it to 90 sec., stir and then heat 60 to 90 seconds more? Would that be too long for 2 servings? Thanks

    • Hi Kazy – I’m not totally sure. I’ve done more before, but I can’t remember exact times. I tend to start increasing the time a little slower. I’d suggest 60 seconds, stir, and then maybe another 45 or 60. You can always cook them for a third round if you need to.

  37. Super glad to hear microwaved eggs are still good. I eat scrambled eggs twice a day almost every day but I’m moving into a studio “apartment” with no stove or oven, so it’s a relief to know I can still have my eggs without hassle!!

    • I tried it this morning, but without the milk. I think I overzapped it because it was a little dry and weird. Gonna try it again and see if I can master it.

  38. You’ve been replying to comments on this for four years…I’m super- impressed!

    So i guess pumpernickel isn’t very photogenic. Which would be, the most picturesque bread, do you suppose?

    Anywho, imma eat a ton of eggs right now cuz I didn’t know it was so easy…no pan!
    Thank you

    • Lol! Yes, I’ve been replying to this one for a while! It still gets so much attention! I had no idea it would go “viral” – and you’re absolutely right – the pumpernickel was not the best choice as far as photo composition goes. I’m sure some lightly toasted white or whole wheat bread would draw less negative attention!! Thanks for commenting!

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  40. GENIUS! You saved my morning this morning! Thank you for posting this! Made some modifications to fit my current diet, and I’m off and running! THANK YOU!! :)

  41. I’d like to point out the temperature outside makes a difference -almost 1 minute difference in my case.

    Also, remember to check under the egg-sometimes the top looks perfectly soft but the base is wet,I’ve tried to flip it over after 90 secs to avoid the top drying out but it doesn’t make much off a difference – it’s better to just stir it again. The dryness can be combated by putting a few drops of milk after it’s out or by sprinkling cheese and covering it -thereby letting it melt on top.

    I read online up to 1/2 a cup of additives can be added-vegetables/meat/etc. But I think it was too much-I used 1/4C cheese and 1/4C Mushrooms but a 1/4C of just vegetables is fine -capsicums taste especially nice.

  42. This quickie is really nothing new. Lol. My dad made this for me back when I was just a wee tot (that’s 30 years folks!). He would toast a piece of bread, lay a slice of cheese on it, top it with the eggs, cut it in little squares and put a dot of ketchup on top of each. He then dubbed them, “Daddy Eggs”. LOL!
    I honestly don’t know why others have never known that this was a thing to do in the microwave since the technique has been around for sooooo long! It is definitely one of my favorite kitchen shortcuts when I’m feelin’ lazy! ๐Ÿ˜€

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