4 Ways to Cook Eggs in the Microwave

Microwaving eggs might sound like a last resort for desperate mornings, but once you get the hang of it, it becomes one of those little kitchen hacks you wonder how you ever lived without. Can you cook eggs in the microwave? Absolutely. And not just in a basic, functional way—you can actually make some pretty solid breakfast options with just a mug, a plate, or a bowl and a couple of minutes. The key is knowing how to work with your microwave rather than against it.

Scrambled Eggs in the Microwave

Scrambled eggs are probably the easiest and most forgiving way to cook eggs in the microwave. No fancy technique, no need to hover over the stove, just a simple mix-and-zap situation that gets the job done.

Start with a microwave-safe bowl or mug—something deep enough to give the eggs room to expand. Crack two eggs in, add a splash of milk or water (this helps keep them fluffy), and season with salt and pepper. Give it a good whisk. If you like your scrambled eggs extra buttery, toss in a little knob of butter before microwaving.

Microwave on high for about 30 seconds, then stir. It’s going to look semi-cooked, which is exactly what you want. Pop it back in for another 20-30 seconds. If there are still wet spots, give it another stir and go for another 10-15 seconds. The key here is to cook in short bursts so you don’t end up with rubbery, overcooked eggs. Once they’re set but still a little glossy, they’re done. Top with shredded cheese, herbs, or hot sauce and dig in.

Microwave Poached Eggs

Poaching eggs in the microwave is tricky at first, but once you get the method right, it’s one of the fastest ways to get a soft, runny yolk without breaking out a pot of simmering water.

Start with a microwave-safe mug or small bowl and fill it with about half a cup of water. Crack an egg directly into the water and add a pinch of salt. You can also add a tiny splash of vinegar, which helps the egg white stay together.

Cover the mug with a small plate or microwave-safe lid and microwave on high for about 45 seconds. Check the egg—if the white still looks loose, zap it for another 10-15 seconds. Be careful not to overdo it, or you’ll end up with an egg explosion (yes, that happens). Once the white is set and the yolk still has some jiggle, use a slotted spoon to lift it out and place it on toast, avocado, or whatever else you’re feeling.

Hard-Boiled (or Soft-Boiled) Eggs

Yes, you can cook hard-boiled eggs in the microwave, but there’s a catch: eggs can explode if you’re not careful. The trick is to use water and salt to control the heat.

Fill a microwave-safe bowl with enough water to fully submerge your egg, then add a teaspoon of salt (this helps prevent explosions). Place the egg in the water and microwave on medium power for 4 minutes if you want a soft-boiled egg, or 8-10 minutes for a hard-boiled egg. Let the egg sit in the water for another minute after cooking before transferring it to an ice bath to stop the cooking process.

If you find your eggs are still undercooked, microwave for another 30 seconds to 1 minute in increments until you get the consistency you want. It takes a little trial and error depending on your microwave’s power, but once you get it down, it’s a great shortcut.

Sunny-Side Up Eggs

A microwave isn’t the first place you’d think of for making a sunny-side-up egg, but it’s actually pretty effective. The key is to prevent the yolk from bursting.

Start with a microwave-safe plate and lightly grease it with butter or nonstick spray. Crack an egg directly onto the plate and use a toothpick to poke a small hole in the yolk—this prevents pressure from building up and causing a mess.

Microwave on high for 40-50 seconds. If the white still looks undercooked, go for another 10 seconds. The yolk should stay runny but not completely raw. Serve as is, or slide it onto toast for a quick breakfast sandwich.

Microwave Omelet

A full-on omelet in the microwave? Surprisingly doable. The trick is to cook it in stages so you don’t end up with a rubbery, uneven mess.

Start by whisking two eggs in a microwave-safe bowl with a splash of milk. Season with salt and pepper. If you want fillings like cheese, diced veggies, or ham, mix them in now.

Microwave on high for 45 seconds, then stir. The edges will start to cook before the center, so give it a quick mix to even things out. Microwave for another 30-45 seconds. Once it looks mostly set, let it sit for a minute to finish cooking through. If you want, fold it over with a spatula to mimic the classic omelet shape.

Egg in a Mug

This is the ultimate grab-and-go microwave egg recipe. It’s basically a hybrid between scrambled eggs and an omelet, cooked directly in a mug for easy eating.

Crack two eggs into a microwave-safe mug, add a splash of milk, and whisk. If you want, toss in shredded cheese, crumbled bacon, or chopped spinach.

Microwave on high for 30 seconds, stir, then microwave for another 30 seconds. Keep microwaving in 10-15 second bursts until the eggs are fully set. Let it sit for a minute before eating (it’ll be piping hot). You can eat it straight from the mug or scoop it onto a piece of toast for a quick sandwich.

Microwave eggs are one of those things that seem too good to be true until you try them. Can you cook eggs in the microwave? Yes, and in more ways than you’d think. Whether you’re into scrambled, poached, or sunny-side-up eggs, there’s a method that works with just a bowl, a mug, or a plate. The key is to go slow, check frequently, and adjust based on how powerful your microwave is. Once you get the timing right, it’s a game-changer for quick breakfasts or protein-packed snacks without the hassle of stovetop cooking.