4 Microwave Egg Hacks You’ll Wish You Knew Sooner!

Ingredients

• 2 pcs Eggs (large, room temperature)
• 1 pinch Black Pepper (freshly ground)
• 1 medium Tomato (cored, sliced thin, then diced)
• 2 stalks Green Onions (green parts only, cut into 1‑inch pieces)
• 30 ml Fresh Milk (whole or 2% milk, adds softness)
• 1 pinch Salt (optional, to taste)

Instructions

1. Crack Eggs

   Place a microwave‑safe bowl on the counter, crack the two eggs into it, and add a pinch of salt and pepper.

   Time: PT1M

2. Whisk

   Whisk with a fork or small whisk until the whites, yolks, and seasonings are fully combined.

   Time: PT1M

3. Prep Vegetables

   On a cutting board, halve the tomato, remove the white core, slice thinly, then dice. Trim the green parts of the green onions and cut into 1‑inch pieces.

   Time: PT3M

4. Combine Ingredients

   Add the diced tomato, green onion pieces, and 30 ml fresh milk to the beaten eggs. Stir until everything is evenly distributed.

   Time: PT1M

5. First Microwave Burst

   Place the bowl in the microwave and cook on high power for 1 minute.

   Time: PT1M

6. Stir Mid‑Cook

   Carefully remove the hot bowl, stir the eggs to spread any uncooked portions, and re‑smooth the surface.

   Time: PT30S

7. Second Microwave Burst

   Return the bowl to the microwave and cook on high power for an additional 30 seconds.

   Time: PT30S

8. Serve

   Give the eggs one final gentle stir, then serve immediately while hot. Optionally garnish with extra green onion.

   Time: PT30S

Nutrition Facts

Calories

200

Protein

12 g

Carbohydrates

5 g

Fat

14 g

Fiber

1 g