Scrambled Eggs in the Microwave

Scrambled Eggs In The Microwave


  1. BEAT eggs, milk, salt and pepper in microwave-safe bowl until blended.

  2. MICROWAVE on HIGH 45 seconds: STIR. MICROWAVE until eggs are almost set, 30 to 45 seconds longer. SERVE immediately.


  • 2 large EGGS
  • 2 Tbsp. milk


Top with a sprinkle of shredded cheese or fresh herbs.


For rich, creamy scrambled eggs, add small cubes of cream cheese or a dollop of cottage cheese before cooking.


For added flavor, stir a bit of creamy salad dressing, pesto, salsa or your favorite herb into the egg mixture.

Don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.


Microwave ovens vary. Cook time may need to be adjusted.


This recipe is an excellent source of protein and choline, and a good source of folate, vitamin D and vitamin A.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.