How to Make Eggs in the Microwave

Learn how to make eggs in the microwave (so you don’t even need to dirty a pan!) in less than 1 minute. These fluffy scrambled and soft-boiled eggs are perfect for busy mornings!

Making quick, nutritious meals for our kids can often feel like the holy grail of cooking—in that it’s really hard and mostly seems impossible! But these methods for making eggs in the microwave is one of those genius mom hacks that comes in so handy when we’re short on time.

Or when we just don’t want to spend the whole day washing dishes.

I’ll be sharing super easy methods so you can learn how to make Microwaved Scrambled Eggs and Microwaved Soft-Boiled Eggs to provide delicious and affordable protein in less than a minute.

This works with one egg at a time, which is a great thing when we are using them sparely or when prices have increased.

Eggs are a great early finger food for baby, they’re an easy toddler breakfast (or shortcut meal) for any time of the day, and are great for adults, too.

(You may also like Sheet Pan Eggs, more info on when baby can eat eggs, and my easy Egg Bake.)

Ingredients You Need

All you’ll need to make these eggs, with either method, is the egg. You don’t need butter or any other ingredients to get started. And in terms of tools, you just need a heat-safe bowl, such as glass or ceramic, and a fork.

TIP: Use a bowl that’s at least twice as big as the egg so it has room to expand as it cooks.

Microwaved Scrambled Eggs, Step-by-Step

Here’s a look at the super simple process of making scrambled eggs in the microwave. Scroll down to the bottom of the post for the full recipe.

1. Crack an egg into a heat-safe bowl. (I use large eggs.)
2. Beat with a fork.
3. Cook!
4. Break up and fluff or whisk gently with a fork.

TIP: You can stir in shredded cheese and/or a little bit of finely chopped spinach or cooked crumbled bacon in Step 4 to make it into a more complex scramble with a bit more flavor.

Soft-Boiled Eggs in the Microwave

While I love scrambled eggs for babies as an early finger food, soft-boiled eggs are also a great way to serve up eggs to kids. And this method is super easy and straightforward and is so fast. I love making myself eggs for lunch this way! With this method, you again just need an egg and a heat-safe bowl or measuring cup.

TIP: I like to make my microwaved soft-boiled eggs in a 2-cup glass measuring cup.

Microwave Soft-Boiled Eggs, Step-by-Step

Here’s a look at the simple process involved in making this breakfast recipe for kids. Scroll down to the bottom of the post for the full information.

1. Place the egg into a heat-safe bowl or glass measuring cup. Cover with boiling water. Cook.
2. Remove egg to a bowl or towel. Let cool down until you can handle it.
3. Peel.
4. Slice or dice and serve.

TIP: The yolk will be somewhat firm, but still a little runny if you peel this very soon after cooking. If you prefer your yolks to be firmer, let sit for at least 5 minutes before peeling and serving and it will continue to cook.

A Note About Microwave Safety

There is no evidence that exposure to microwaves will damage our bodies, even though that is a widespread myth. And this quick method of cooking can actually help keep nutrients in the food, rather than destroying them. Scientists and doctors (like those at Harvard) say that microwaves are a convenient and safe way to cook food. (If you have lingering concerns, you can of course simply scramble your eggs the normal way!)

TIP: I prefer to use glass, ceramic, or silicone in the microwave, rather than plastic, as those are more heat-stable.

How to Store Leftover Eggs

The beauty of these recipes is that you can serve them quickly right in the moment, and you can also save them to serve later. I use this method to cook eggs to send to daycare for lunch and store them in the fridge for up to 3 days in a small airtight container.

Serving Suggestions

To make these eggs into a meal, serve with some fruit or a veggie, and a complex carbohydrate such as whole grain toast or dry cereal for kids. To serve as a snack, simply pair with one other food group such as produce (so maybe some berries or clementine) or dairy (some shredded cheese).

Best Tips for Success.

• When making scrambled eggs, use a bowl that’s at least twice as big as the egg so it has room to expand as it cooks.
• You can stir in shredded cheese and/or a little bit of finely chopped spinach into the cooked scrambled eggs to make it into a more complex scramble. You can also serve with salsa or ketchup, if desired.
• I like to make my microwaved soft-boiled eggs in a 2 cup glass measuring cup, which is heat-safe and provides ample room for cooking.
• When making soft-cooked eggs, the yolk will be somewhat firm after the cooking time is up, but still a little runny if you peel them within a minute or two. If you prefer your yolks to be firmer, let sit for at least 5 minutes before peeling and serving and it will continue to cook.
• I do this on the regular heat setting on my microwave and have never had any issues. If your microwave tends to run hot, if you have it set on high power, or if you are at all worried about making your egg explode, stop and start the microwave every 15 seconds to avoid overheating.
• You can use a mug if desired, or any microwave-safe bowl. You can also top your serving with black pepper.
• Store any leftovers in the fridge for up to 3 days in a small airtight container. Warm briefly for the same texture you expect from making them on the stovetop.

I’d love to hear your feedback on these recipes, so please comment below to share!

Get Recipe Ingredients

To make a Scrambled Egg

• Crack an egg into a heat-safe bowl. Beat lightly with a fork. Cook in the microwave for 30 seconds on normal heat. Remove and fluff and break up with fork until it resembles scrambled eggs. (Depending on your microwave, you may need 5-10 seconds more, but know that it continues to cook as you stir it.)

To make a Soft-Boiled Egg

• Place the egg into a heat-safe bowl or glass measuring cup. Cover with boiling water by 1-inch. Cook in the microwave for 60 seconds on normal heat.  Remove egg to a bowl or towel. Let cool down until you can handle it, about 1 minute. Peel. Slice or dice and serve.

• I do this on the regular heat setting in my 1000-watt microwave. There is a wide range in heat settings on microwaves so you may need to try it a few ways to get it perfect for you. If your microwave tends to run hot, if it’s higher wattage, if you have it set on high power, or if you are at all worried that the egg might explode, stop and start the microwave every 15 seconds to avoid overheating the scrambled egg and/or try 45 seconds for the soft-boiled egg. Or consider reducing the power setting to 80%.
• When making scrambled eggs, use a bowl that’s at least twice as big as the egg so it has room to expand as it cooks.
• You can stir in shredded cheese and/or a little bit of finely chopped spinach into the cooked scrambled eggs to make it into a more complex scramble.
• I like to make my microwaved soft-boiled eggs in a 2 cup glass measuring cup, which is heat-safe and provides ample room for cooking.
• When making soft-cooked eggs, the yolk will be somewhat firm after the cooking time is up, but still a little runny if you peel them within a minute or so. If you prefer your yolks to be firmer, let sit for at least 5 minutes before peeling and serving and it will continue to cook.
• Store any leftovers in the fridge for up to 3 days in a small airtight container.

Calories: 63kcal, Carbohydrates: 1g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 62mg, Potassium: 61mg, Sugar: 1g, Vitamin A: 238IU, Calcium: 25mg, Iron: 1mg

This post was first published August 2020.