- Prep Time:
- 1 min
- Cook Time:
- 1 min
- 2 eggs
- 2 tbsp (30 mL) milk (1%)
- Pinch salt
- Pinch pepper
Spray microwave-safe container (e.g. mug, ramekin, or egg cooker) with cooking spray or wipe lightly with vegetable oil.
Whisk eggs, milk, salt and pepper in container (or whisk ingredients in another bowl and pour into microwave container). If using a mug or ramekin, cover with plastic wrap, pulling back small area for venting. If using an egg cooker, place lid on cooker base, lining up notches. Twist to secure.
Microwave on Medium-High (70% power) for 1 minute and 30 seconds to 1 minute and 45 seconds, stirring several times during cooking.
Cover and let stand for 30 seconds to 1 minute before serving. Eggs will look slightly moist, but will finish cooking upon standing.
Choose a good-quality microwave-safe container. Round shapes work best for cooking eggs in the microwave.
Since eggs cook rapidly, they can easily become overcooked or toughened when microwaved. To avoid this, undercook eggs slightly and allow for standing time to complete the cooking process.
Cooking times will vary depending on microwave oven cavity-size, wattage and desired consistency of yolk. Time and power level suggested are for a 1000-watt microwave oven. Increase time slightly for lower wattage; decrease for higher wattage. Start with shortest time and increase in 10 second intervals. Note the time that works best for your microwave oven.
Times given are for large eggs.
Shredded cheese, diced ham, cooked bacon or vegetables, or chopped fresh herbs can be added to the mixture before cooking.