Yes! It’s true! You really can make yummy eggs in the microwave. I’ve done it several times before!
It all started a few years ago when my older daughter asked for eggs for breakfast. I went to the kitchen, set the frying pan on a burner, and turned the stove on. The burner almost immediately started smoking. I was afraid that whatever was causing the smoking would catch fire (it’s happened before), so I turned off the power to that burner.
I tried another burner. Same thing. Then I went to another burner. Again, after a few seconds, the burner started smoking. All my burners had this same problem!
I was afraid to use the stove, and my little girl was still asking for her egg. So, I had to think of something. I, of course, turned to the Internet and found this interesting (if a little amateurish) video. Note: the baby at the end really doesn’t have anything to do with cooking the eggs. I would just turn it off after the first couple of minutes if I were you.
Here’s How I Made My Eggs in a Cup
Now, the chef in this video called her creation an omelet, but I’m not sure what I made actually qualifies as an omelet. It was actually more like scrambled eggs with a little cheese thrown in.
- one large mug
- one extra-large egg
- about one-fourth of a cup of mild cheddar cheese (more or less to taste)
- a couple of dashes of salt
- a couple of dashes of pepper
- Crack open egg.
- Pour contents into the mug.
- Whisk the egg to break up yolk.
- Add cheese.
- Add salt and pepper.
- Stir lightly.
- Microwave on high for about 30 seconds.
- Stir the egg with a fork.
- Return to microwave and cook for 30 more seconds.
- Jab a fork into the egg to check for done-ness.
- Pour the egg out of the cup (or just eat it in the cup).
In the video, the cat lady sprayed her cup with Pam before pouring her egg mixture into it, and I’ve done this too. However, the first time I made eggs in a mug, I got distracted by my then three-year-old and one-year-old, so I completely forgot this step. I was really regretting that omission by the time all was said and done because the melted cheese stuck really badly to the mug. If you forget to spray the Pam on the mug (I never have since then), you’re going to have to soak the mug in water for about half an hour (at least I did) and then scrub for quite a while to get it all off.
I also personally love to add a little milk to my eggs before I cook them – just a tablespoon or two. I started doing that, and it does help keep the microwave eggs from being too rubbery.
When I’m making eggs for myself, I always add some favorite spices: thyme, onion powder to add a little more flavor, and probably some more ingredients – coriander’s always nice. And so is chervil, for egg dishes. These eggs, however, are surprisingly tasty to be cooked in a microwave with just cheese and salt and pepper. I never would have thought it was possible if I hadn’t tried it myself!
As I said before, this doesn’t really qualify as an omelet because there was no flipping involved, and it came out of the cup in one big block form – not a nice flat half-moon shape. Still, it’s an amazingly easy, fast, and tasty way to get the goodness of eggs anytime you want! Hooray for the microwave!
You don’t even have to use one of those specialty gadgets for cooking eggs in the microwave, although you can if you want to. Who knows? The eggs might turn out even better.
Some Nutritional Facts About Eggs
One extra-large egg has:
- 80 calories
- 6 grams of total fat
- 2 grams of saturated fat
- 237 mg of cholesterol
- 7 grams of protein
- 3% Daily Value (DV) of calcium
- 5% DV of Vitamin A
- 6% DV of iron
Eggs are also a great source of a few major B vitamins: B2, B5, and B12. And some studies show that eating two eggs for breakfast can even kick up your weight loss.