Do you ever feel like a big “fancy” breakfast, but you just don’t have time (or you don’t want to deal with the deluge of pots and pans)? I am all about planning ahead, and I love bacon & egg cups…but sometimes, you just want some scrambled eggs.
Maybe I miss being a kid? Anyways, I have been trying to find a way to scramble eggs while I scramble to get everything up and going in the morning (which is quite a feat, I tell you!). If I put a pan on the stove, sadly, I end up with extra-crispy bits, or, worse yet, rubbery eggs. Not good. And definitely not appetizing.
Still, I wanted an easier way than shaking the egg before boiling to make a “scrambled egg”. And yes, I know that boiling an egg doesn’t take that long. However, there is something so wonderfully fluffy, soft, and buttery about scrambled eggs.
I think that’s why I love them so. As a bonus, both of the boys absolutely DEVOUR scrambled eggs.
But they take what seems like forever when you have two hungry kids, dishes, and school to get started in the morning (I really should learn to plan for this!). So.
I started searching for an easier way. And then I came across an absolutely GENIUS idea. Scrambled eggs *wait for it* in the microwave.
Did you know that this was possible? ME.EITHER. So I’m here to make your life better. Because, scrambled eggs. IN.THE.MICROWAVE.
My 2 Minute Scrambled Egg Hack
adapted from Where The Cookies Are
- Ghee (or coconut oil)
- 2 eggs
- Salt & pepper
- 1/4 cup cooked, chopped veggies (I used some leftover steamed broccoli), cooked bacon, or other add ins from last night’s dinner
Grab a 10 ounce mug. I use my Fiestaware mugs, and they work really well. Put a small dollop (about a teaspoon) of Ghee into your mug, and microwave until melted. This should take anywhere between 10 and 20 seconds, depending upon your microwave.
Remove your mug, and gently swirl your Ghee around to coat the sides of your mug. You’ll have a little puddle left, and that’s okay-it makes for fluffy eggs.
Crack your eggs into your cup, add your salt and pepper, and whip them with a clean fork. Put them in the microwave for 45 seconds, until about halfway set. Take them out, and with a clean fork, stir, separating any cooked bits into smaller pieces.
Add your chopped veggies, and stir again. Put your eggs back in the microwave for another 30 to 45 seconds, until set.
Remove, and let cool for just a bit (don’t be like me and burn your mouth!), then dig in! Super easy, and as Smalls’ says, “it’s really cool egg-puff-stuff!”