Microwaved Scrambled Eggs

12:59 am on 18 November 2007


  • 8 eggs
  • salt and pepper to taste
  • 60ml (quarter cup) milk
  • 20g butter


Lightly season the eggs and beat them together with milk in a large microwave bowl.

Add the butter. Cover with plastic microwave wrap. Cook on high for 2 minutes.

Remove and stir well. Cook on 70 per cent power for 2 minutes.

Whisk the mixture and continue to cook on 70 per cent power for 30-second periods, stirring in between until cooked to the correct degree.

Remove while still moist and mix with a fork.

Serve with freshly buttered toast.

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