How to Make Perfect Eggs in the Mircowave

Microwaving eggs may not be traditional, but it will allow you to have an egg breakfast ready within a few minutes. You can cook eggs in a variety of ways in the microwave, including scrambled, poached and as an omelet. However, eggs are temperamental and easy to overcook, especially in a microwave. The key to getting it right is paying close attention to timing and checking frequently for doneness, as different microwave wattages can affect the time. You won't get the same light and fluffy results as eggs cooked on the stovetop, but microwaving is a convenient alternative.

Things You'll Need

Microwave-safe bowl or plate
Whisk

Salt
Pepper

Scrambled

Crack eggs into a microwave-safe bowl and beat with whisk until the yolks and egg whites are fully blended.
Whisk in milk and salt and pepper to taste. Add about 2 tablespoons of milk for every two eggs you are using.
Place the mixture in the microwave and set to High. Microwave the eggs for about 45 seconds, then stop to stir. Return the eggs to the microwave and cook for another 30 to 45 seconds. Serve immediately or let the scrambled eggs sit for about a minute to firm up a bit, if you prefer.

Poached

Fill a microwave-safe bowl or mug that can hold at least 1 cup of liquid with 1/2 cup water.
Crack an egg gently into the water so that the yolk does not break. It should be completely submerged in the water.
Cover the top with a saucer and place in the microwave. Cook on High for about one minute, just until the white is set.
Scoop the egg out of the water with a slotted spoon and transfer to your plate. Season lightly with salt and pepper. The yolk should still be runny, but warm, when you cut into the egg.

Omelet

Beat together eggs, milk or water, salt and pepper in a small bowl. For every two eggs, use about 2 tablespoons water or milk and salt and pepper to your taste.
Add your favorite omelet additions, such as diced onions and bell peppers, chopped spinach, or diced cooked ham. Add no more than 1/4 cup of additional ingredients for every two eggs.
Place a pat of butter on a rimmed microwave-safe glass pie plate and place in the microwave for 30 seconds on High. Remove the plate and tilt the pan all around to spread the melted butter.
Pour the omelet mixture onto the pie plate and cover tightly with plastic wrap. Cut a small slit in the center of the plastic wrap to allow for venting.
Cook the eggs in the microwave on High for roughly 90 seconds, until the omelet has started to thicken and solidify. Continue cooking in 10-second intervals until there is no visible liquid left and the egg is cooked through. Fold one side of the omelet gently over the other and serve hot.

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