Scrambled eggs are usually whisked up and heated in a frying pan to form tender, soft curds.
The dish dates back to the 14th century and is usually served as part of breakfast in dishes such as a full English breakfast, breakfast hash and American pancakes with bacon.
Scrambled eggs are packed full of protein which is why they are a great option for breakfast.
Usually, the dish is made in a non-stick pan and beaten with a wooden spoon.
While the recipe is easy enough to make on the hob, they can easily turn dry and rubbery if they’re cooked incorrectly.
As I am always on the lookout for a simple recipe, I decided to whip up some scrambled eggs in the microwave.
Microwave scrambled eggs may sound unpleasant, but the end result was actually better than most of the scrambled eggs I’ve cooked in the pan.
They were soft and fluffy and didn’t turn into a dry mess – which is what I was expecting.
The cooking method was super simple and simply involved beating together eggs and milk and cooking them in short intervals in the microwave.
This recipe serves one but you could easily double the ingredients to serve two.
I served mine on buttery granary toast with crispy bacon but you could have yours in a sandwich, with a full English or with buttermilk pancakes and streaky bacon.
I added a teaspoon of butter to the recipe for added richness but this isn’t necessary.
How to make microwave scrambled eggs
Ingredients:
- Two eggs
- Two tbsp whole milk
- toast, to serve
- One tsp butter
Method:
1. First, beat together your eggs, milk and salt in a microwave-safe bowl or jug. Put them in the microwave on high for 30 seconds. Add your butter (if using) before beating again and returning them to the microwave for another 30 seconds.
2. Remove them from the microwave again and beat out any lumps that have formed. Cook again for 15 to 20 seconds. If you prefer your eggs loose, serve them now. If you prefer a more solid texture, put them in the microwave for a further 15 seconds and serve.
