Making scrambled eggs in the microwave can be tricky. If done improperly, the eggs can explode out of the container and make a huge mess. However, with some tips and tricks, you can cook fluffy scrambled eggs in the microwave safely without any explosions.
Why Do Eggs Explode in the Microwave?
Eggs explode in the microwave because the rapid heating causes steam to build up faster than it can escape. This happens because microwave ovens heat food unevenly, creating hot spots that turn the liquid in the eggs into steam rapidly. As more and more steam builds up inside the eggs, it has nowhere to expand except to burst out.
Another reason eggs can explode is overcooking. Microwaves cook very quickly and if you cook the eggs for too long, they will become rubbery, tough and prone to popping. The intense heat causes the solid proteins in the eggs to contract and then expand quickly, leading to an explosion.
Tips to Cook Scrambled Eggs in the Microwave Safely
Use a Microwave-Safe Container
Choose a microwave-safe bowl or mug to cook your scrambled eggs in. Glass and ceramic containers work well as they allow the steam to vent. Avoid metal bowls as they can reflect microwave energy and cause uneven cooking. Make sure the container is deep enough to prevent overflow but not so deep that the eggs can’t cook evenly.
Don’t Overfill the Container
Add too many eggs and you are likely to have an explosion. Stick to 1-2 eggs per container and adjust the amount according to the size of the container. For a standard coffee mug, 1 egg is perfect. Too many eggs in a small space means rapid overflow when the eggs start puffing up.
Pierce the Yolks
Before cooking, gently pierce each egg yolk with a toothpick or fork. This creates a small vent hole for steam to escape slowly while cooking. Avoid excessive piercing as it can make the eggs watery. Just a gentle poke to make a tiny hole in each yolk is enough.
Add Some Milk
For fluffier scrambled eggs, add 1-2 tablespoons of milk for each egg before beating. The milk creates more steam which makes the eggs lighter. It also reduces the risk of overcooking and explosion by adding a buffer between the egg proteins.
Beat the Eggs Well
Use a fork to beat the eggs thoroughly until they are well blended and slightly foamy. Blending incorporates air into the eggs which creates more volume when cooked. It also ensures even cooking so no parts of the eggs overcook faster.
Cook in Short Bursts
Microwave the eggs in short 30 second bursts, stirring in between each burst. Scrambled eggs cook very fast in the microwave. Cooking in short increments allows better control and prevents overcooking.
Stir Frequently
Stir the eggs after each cooking interval to distribute the heat evenly. This prevents hot spots from forming. Use a silicone spoon or spatula to gently fold and lift the eggs from the bottom and sides.
Stop Before They Are Completely Set
Take the eggs out just before they look fully cooked. The hot container will continue cooking them. Microwaved eggs will also firm up after sitting, so err on the side of undercooking slightly. This prevents overcooking which can lead to splatter.
Allow the Eggs to Rest
Let the cooked scrambled eggs rest in the microwave for 30 seconds to 1 minute before removing. This allows the eggs to finish setting while preventing splattering as you remove them from the hot container.
Check Temperature Before Eating
Since microwave cooking can create hot and cold spots, check the temperature of the eggs before eating. Give it a good stir and make sure no areas are still cold. Let them cool briefly if needed before enjoying your fluffy scrambled eggs!
Microwave Scrambled Egg Recipe
Use this simple recipe for easily making scrambled eggs in the microwave:
| Ingredients | Instructions |
|---|---|
| 2 eggs | Beat eggs, milk, salt and pepper in a microwave-safe mug or bowl until blended. |
| 2 tbsp milk | Pierce yolks gently with a toothpick. |
| Pinch of salt | Microwave in 30 second intervals, stirring in between. |
| Freshly ground black pepper | Cook until eggs are almost set but still moist. |
| Let stand 1 minute before eating. |
Add-Ins
Try mixing in any of these ingredients for extra flavor and nutrition:
- Shredded cheese – cheddar, monterey jack, provolone
- Chopped ham, crumbled bacon or breakfast sausage
- Diced bell peppers, onions, mushrooms, tomatoes
- Fresh or dried herbs like chives, basil, dill
- Salsa or hot sauce
Troubleshooting Microwave Scrambled Eggs
Eggs Are Rubbery and Tough
If your microwave scrambled eggs turn out too firm and rubbery, the cooking time was too long. Use shorter intervals and stop cooking just before the eggs look completely set. Letting them rest will finish the cooking without overdoing it.
Eggs Are Watery and Runny
Undercooked scrambled eggs will be wet and runny. Use more cooking time in 15-30 second increments until the eggs reach the desired consistency. Stirring frequently helps avoid pockets of undercooked egg.
Eggs Puff Up But Then Collapse
If your scrambled eggs rise with air bubbles but then deflate, the eggs needed to be beaten more. Whisk the eggs into a foam before cooking for a fluffier and more stable texture.
Eggs Splatter on Top
Splattering on top while microwaving means there was excess steam buildup inside the eggs. Try piercing the yolks, using shorter cooking times, and allowing resting time before removing to prevent splatter.
Eggs Are Tough and Rubbery on the Bottom
If the eggs cooked onto the surface of the container, your bowl may have been too deep. Use a wider, shallower bowl so the eggs cook more evenly without the bottom overcooking.
Eggs Leave an Egg Ring on the Bowl
When you end up with a cooked egg ring on the bowl, it’s a sign your container was too shallow. The eggs expanded beyond the walls of the container. Opt for a deeper bowl next time.
Storage and Reheating
Storing Leftover Microwave Scrambled Eggs
Cover and refrigerate leftover scrambled eggs within 2 hours of cooking. Store in a sealed container for 3-4 days. To freeze, cook and cool the eggs completely first. Portion into freezer bags or airtight containers leaving 1⁄2 inch headspace. Freeze for up to 3 months.
Reheating Scrambled Eggs
To reheat refrigerated scrambled eggs, place in a microwave-safe dish, cover and microwave in 30 second increments, stirring in between until hot. Add a little milk or water to prevent drying out. For frozen scrambled eggs, thaw overnight in the fridge before reheating. Reheat gently to avoid rubberiness.
Conclusion
With some easy tips, you can make delicious scrambled eggs in the microwave without any explosions or mess. The keys are using a microwave-safe bowl, beating the eggs well, piercing the yolks, cooking in short intervals, and allowing resting time. Follow a simple recipe and adjust cooking times as needed. Soon you’ll have fluffy diner-style scrambled eggs from your microwave in minutes!