I’ve never been very good at making scrambled eggs. They’re either too wet or too dry. And they take too much babysitting. So when Chris’ mom gave me this microwaved scrambled eggs recipe several years ago, I knew I had to try it. And now it’s become my go-to recipe for scrambled eggs. The eggs from this recipe are perfectly fluffy and delicious. Plus, since they’re cooked in a microwave, they’re easy to make!
Ingredients
Eggs
Milk
Butter
Salt and pepper to taste
(see amounts in chart below)
Preparation instructions
Combine eggs and milk in greased bowl or casserole dish. Beat eggs and milk together with a fork or whisk. Add salt, pepper and butter. Cover with glass lid. Microwave for half of total cooking time. (See chart below.) Stir with fork to bring edges to center. Microwave for remaining half of total cooking time. Remove from microwave while eggs are moist. Let stand covered for 2 minutes. Eggs will continue to cook and set completely during standing time. Stir gently with a fork before serving. Add more salt and pepper if needed.
| Eggs | Milk | Butter | Total cooking time |
|---|---|---|---|
| 1 | 1 tablespoon | 1 teaspoon | 1 to 1 1/2 minutes |
| 2 | 2 tablespoons | 2 teaspoons | 2 to 2 1/2 minutes |
| 4 | 4 tablespoons | 4 teaspoons | 4 1/2 to 5 minutes |
| 6 | 6 tablespoons | 2 tablespoons | 7 to 7 1/2 minutes |