Microwave Scrambled Eggs
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Microwave Scrambled Eggs



  • 2 Eggs
  • 2 Tablespoons of Trim milk
  • Pinch salt
  • Pinch freshly ground black pepper


  1. Beat 2 eggs with 2 tablespoons low-fat milk in a microwave-safe coffee cup or bowl.
  2. Beat well so yolks and white are well mixed.
  3. Cover with plastic wrap (NB leave a small gap as a steam vent).
  4. Microwave on MEDIUM-HIGH for 45 seconds, stir and cook for another 45 – 75 seconds, stirring several times during cooking.
  5. (Note: Cooking time will vary dependent on your microwave wattage).
  6. Cover and let stand for 30 seconds to 1 minute before serving.
  7. The eggs will look slightly moist, but will finish cooking upon standing.
  8. While eggs are cooking, toast your toast.
  9. Serve immediately
  10. Enjoy


  • Serving Size: 1

NOTE: The NZ Food Safety Authority (Aug 2008) recommends that when using household cling film for microwave cooking, don’t let it touch the food as it melts at a low temperature and can potentially release chemicals if it drops onto the food. Leaving a corner of the dish uncovered to let steam escape reduces the risk of the film splitting and blowing off and settling on the food.


Posted on

June 3, 2014