Eggs are a high-protein addition to your menu for breakfast, or any time of day. When you want scrambled eggs without the fuss of the hob, you can cook them in minutes with your microwave. Microwaved scrambled eggs are light and fluffy, but can quickly turn dry and rubbery if you overcook them.
Crack the eggs into the bowl. Remove any pieces of eggshell that may have fallen with the egg.
Add the milk to the eggs and beat the mixture with a fork until thoroughly blended. Add salt and pepper if desired.
Cook the eggs on high heat for 45 seconds. Stir them with a fork then cook them for another 30 seconds or until just slightly undercooked.
Cover the eggs with cling film and let them sit on the countertop for 1 to 2 minutes to finish cooking and become firm.