Choose your egg and make the first check
- Crack the egg out of its shell into a microwave-safe bowl or mug. Pierce the yolk before cooking.
- For scrambled eggs, start uncovered with 30 seconds, stir, then cook for 20 seconds and stir again.
- For one poached egg, start with 30 seconds on high. For fried-style eggs, start covered with 30 seconds on high per egg.
- Check after each burst. Add 10 seconds at a time when the egg needs more cooking.
You can scramble an egg, poach it in water or keep the yolk and white separate. We'd start with scrambled eggs because the stirring pauses give you regular chances to see how they're setting. Choose your method before filling the bowl, since each one uses a different cover and cooking sequence.
| Method | Egg count | First check |
|---|---|---|
| Scrambled | Your chosen number | Cook uncovered for about 30 seconds and stir. Cook for 20 seconds more and stir again. |
| Poached | One | Cook covered on high for 30 seconds. If the white is still clear, add 10 seconds. |
| Fried-style | One or two | Cook covered on high for 30 seconds per egg, then check. Add covered 10-second bursts if needed. |
For the food-safety endpoint, cook until the yolk and white are firm. The food safety guidance (opens in a new tab) gives you that check even if a recipe describes a runny yolk.
Get the scrambled mixture ready
Grease a microwave-safe bowl, then crack in the eggs you want to scramble. Pierce the yolks before whisking to prevent them from exploding during cooking.
For softer scrambled eggs, add 1 or 2 teaspoons of liquid per egg. Choose water for a fluffier texture or milk for a richer flavor and heavier texture. You can also leave the liquid out.
Measure against the number of eggs in your bowl. For two eggs, that's 2 to 4 teaspoons of liquid in total, depending on how much you choose to add per egg. The liquid goes into the scrambled mixture before cooking.
Add salt and pepper, then whisk until the eggs, liquid and seasonings are well combined. Keep a fork nearby for stirring during cooking.
Stir the eggs as they cook
Leave the bowl uncovered while the scrambled eggs cook. Stirring after the first two bursts lets you check the mixture before adding more time.
- Microwave for about 30 seconds. Remove the bowl and stir the eggs with a fork. If liquid egg remains, continue to the next burst.
- Microwave for another 20 seconds. Remove the bowl and stir again. If the eggs are still loose, continue in shorter bursts.
- Cook in 10-second increments, stirring and checking after each one. Stop the microwave stage when the eggs are almost set, then let them stand as described below.
Those first two bursts add up to about 50 seconds of cooking, with stirring between them. That's the starting sequence, not a fixed total time for breakfast.
Let the scrambled eggs finish setting
Once the bowl is out, stir in any extras you want, such as grated cheese or scallions. Add them before the standing period, or leave the eggs plain.
Cover the bowl with a paper towel and set it aside for about a minute. The eggs are ready when they've thickened and no visible liquid egg remains.
Adjust the next burst to what you see
Microwave wattage varies, and more eggs can need longer cooking. Use the starting time to make your first check, then add the short bursts for your chosen method until you reach its doneness check.
If your scrambled eggs aren't turning out the way you'd like, try reducing the microwave power to 60% or Medium on your next attempt. That gives you gentler cooking. Your controls may show percentages or names such as High, Medium and Low.
Keep the stirring pauses and check for the same almost-set stage before the covered standing period. For fried-style eggs, the bowl's bottom changes the egg's shape. Keep the 30-seconds-per-egg first check, then use covered 10-second bursts if the egg needs more cooking.
Keep the yolk and white separate
For a fried-style egg, you'll cook the yolk and white in a small amount of fat instead of whisking them together. A microwave is an option when you don't have access to a stove.
Choose an average-sized microwave-safe bowl and look at the width of its bottom. That surface forms the shape of the egg, so choose a width that suits the result you want. Put a small amount of oil or melted butter in the bottom.
Crack one or two eggs into the bowl. Pierce each yolk to prevent it from exploding during cooking, even though you'll also cover the bowl. Add salt and pepper if you'd like.
Leave the yolks and whites separate. The optional water or milk and the whisking belong to the scrambled version.
Cook fried-style eggs under a cover
Cover the bowl with a plate, plastic wrap or a wet rag. If you use plastic wrap, turn back one corner to vent steam. Use oven mitts to remove the hot bowl, and lift its cover slowly so steam escapes away from you.
- Microwave on high for 30 seconds per egg: 30 seconds for one egg or 60 seconds for two. Remove the bowl and check the white and yolk. If either is still loose, cover the bowl again.
- Flip the egg or eggs if you'd like. Cook for another 10 seconds under the cover, then check again.
- Repeat the covered 10-second bursts as needed. Stop when the white and yolk are firm.
Flipping is optional, so you can leave the eggs in their original position after checking them.
Want vegetables alongside your eggs? Follow the separate water, cover and doneness checks for microwave broccoli. If you're making rice instead, check the appliance and wattage requirements in our microwave rice method before starting.
Poach one egg in water
Pour ⅓ cup of room-temperature water into a microwave-safe mug, then crack in one egg. A splash of white vinegar is optional and helps hold the egg together in the water. Prick the yolk with a toothpick or knife before cooking.
- Cover the mug with microwave-safe plastic wrap and turn back one corner to vent steam. Microwave on high for 30 seconds.
- Use oven mitts to take out the mug. Lift the cover slowly away from you and check the egg. If the white is still clear, replace the cover and cook for another 10 seconds.
- Keep checking after 10-second bursts until the white is opaque and the yolk is firm. Lift the egg out gently with a slotted spoon and place it on a paper towel to absorb the water.
Season with salt and pepper if you'd like.
Other egg options and cleanup
Can I make an omelet instead?
Yes. Whisk eggs in a greased microwave-safe mug or small bowl. Cook uncovered for one minute, add your toppings without stirring, then cook for 30 seconds. Continue in 10-second bursts until cooked through.
Can I cook only egg whites?
Yes. Whisk the separated whites in a greased bowl. Cook uncovered for about 30 seconds and stir, then cook for 20 seconds and stir again. Continue in 10-second bursts until almost set, then cover with a paper towel and let stand for about a minute until set.
Can I boil an egg in the microwave?
Use one of the cracked-egg methods above. Boiling eggs in or out of their shells is not recommended for microwave cooking.
What if an egg pops?
Let the turntable cool completely before cleaning it. A hot turntable may shatter if you put it in water.
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