These Scrambled Eggs Are So Fluffy and Creamy — and You Make Them in the Microwave (Seriously!)

published May 12, 2025

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Scrambled eggs in a bowl right out of the microwave — Credit: Photo: Alex Lepe; Food Stylist: Janette Zepeda

Even if you’re just learning to cook on your own, scrambled eggs are like assignment number one in Cooking 101. They’re also the perfect meal in college: protein-filled, customizable, and super satisfying any time of day.

But of course, you don’t always have access to a stovetop when you live in a dorm. A microwave, on the other hand, is an entirely different story. Yes, you can make scrambled eggs in a microwave, and yes, they’re actually good — if you do it the right way. The Kitchn came up with a foolproof and super easy way to make fluffy scrambled eggs in just a few minutes, no pan required.

— Dorm Therapy Editors

Think microwave scrambled eggs are rubbery? Think again.

Serves 2

Nutritional Info

Ingredients

4
large eggs
2 tablespoons
whole or 2% milk
1/4 teaspoon
kosher salt
1/4 cup
shredded cheese, such as cheddar (optional)
Freshly ground black pepper or hot sauce, for serving (optional)

Instructions

Whisk 4 large eggs, 2 tablespoons whole milk, and 1/4 teaspoon kosher salt together in a medium microwave-safe bowl until combined.
Microwave the eggs for 30 seconds. Stir with a fork, making sure to incorporate the cooked eggs from around the edge of the bowl. Repeat microwaving for 30 seconds. Stir again.
Sprinkle with 1/4 cup shredded cheese if using. Microwave in (30-second) increments, stirring after each, until only a small amount of the eggs in the center of the bowl is liquid, about 1 minute more. Stir again. Transfer the eggs to a plate and serve with freshly ground black pepper or hot sauce if desired.

Recipe Notes

For 1 serving: Whisk 2 large eggs, 1 tablespoon whole or 2% milk, and 1/8 teaspoon kosher salt together in a microwave-safe bowl until combined. Microwave for 30 seconds. Stir with a fork and sprinkle with 2 tablespoons shredded cheese if using. Microwave until only a small amount of eggs in the center of the bowl is liquid, about 30 seconds more.

This recipe was a collaboration between Dorm Therapy and The Kitchn and originally appeared on The Kitchn. See it there: Microwave Scrambled Eggs

Patty Catalano

Food Editor

The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.

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