You might tend to scoff at microwaved meals. Always better to prepare with “real” heat versus that artificial variety, right? In most cases, I’m totally with ya. There’s just no getting around the fact that microwaving foods messes with flavor and texture in unpleasant ways. But one magical foodstuff seems to be fairly immune to the evils of radiation: the incredible, edible egg.
Rather surprisingly, you can microwave raw eggs in a mug and get a delicious, fluffy end product that — Scout’s honor — is hard to distinguish from its stove-cooked counterpart.
Why microwave versus cook on the stove? Several reasons. First, it’s really convenient, especially on busy mornings. Second, it’s kid friendly; your 6-year-old can make this meal without you having to worry about burned hands and scorched skillets. Finally, it’s a great option for when you’re living someplace that has a microwave, but lacks a stovetop — like a dorm room; many a college freshman has discovered that microwaved eggs are a great, protein-packed way to supplement their diet of ramen noodles.
If you’d like to start nuking your eggs, here’s a guide on how to do it with optimal success.
Ingredients
- 2 eggs
- ~2 Tbsp milk
- Salt
- Pepper
- Fillings (cheese, cooked bacon, ham, peppers, tomatoes, cream cheese, etc.)
You can make microwaved eggs with pretty much any of the toppings you put with your eggs in a pan, though the texture may be a little different than if pan-fried, especially for crisp veggies like peppers and onions. Better for these toppings to be pre-cooked, if possible, though it’s not strictly necessary. It is also worth mentioning that if it’s convenience you’re going for, you may not be taking the time to chop up a number of additions, anyway.
As to what to cook your microwaved eggs in, mugs are perfect for the simple fact that the handle makes for especially easy eating. They also make for crazy simple cleanup (as opposed to stovetop cooking); just throw the single dish in the dishwasher! I use oversized mugs — basically small soup bowls with handles — because we have them and they ensure there’s no spillover. Any large mug will do, though.
How to Microwave Eggs to Fluffy Perfection
1. Crack and scramble eggs right into the mug.
Give your mug a quick greasing with either Pam spray or a dash of olive oil swirled around. Then crack the eggs right into it, add roughly 2 Tbsp of milk (no need to measure; just pour out a couple quick glugs), and scramble it all up with a fork or whisk.
2. Add desired fillings, stir again.
I like to scramble the eggs/milk first, then add my fillings, then give it another hearty stir.
You definitely need salt and pepper, but everything else is up to you. I like doing cheese + some meat, be it cooked bacon, cooked sausage, or ham. (To make it quick on your weekdays, fry up a big batch of bacon/sausage on the weekend and store it in the fridge. Or buy the precooked bacon that just needs to be heated up in the . . . microwave.)
Get creative here. Do shredded pork and green chili for a Southwest version; do ham, onions, mushrooms, and green pepper for a Denver omelette version; the options here are numerous.
3. Microwave.
Every microwave will be a little different; mine is older, so needed a hair more time than yours might. In general, though, you’re looking at about 2-3 minutes of cook time.
Nuke it first for 45 seconds, and give it a stir. It will be starting to set. Give it another 60 seconds and see how it looks. Stick a fork in the middle; when it’s done it’ll be fully set. If it’s still goopy, give it another 20 seconds (and another 20 after that if needed). What you’re going for is mostly set — a little bit of liquid on the top is fine, as it will continue to set after it comes out of the microwave.
4. Eat up!
Let it cool just a couple minutes and enjoy your delectable, fluffy, microwaved eggs.
