If you’re planning on making a breakfast sandwich, consider using a mug since this will form the scrambled eggs into a small, circular shape.
Try making scrambled eggs with an alternative milk, such as soy, hemp, or almond milk.
Mix the eggs just until the yolks and whites are combined. There’s no need to beat a lot of air into the eggs since doing so could cause them to puff up too much in the microwave.
The eggs should look firm and no longer liquidy once they’ve finished cooking.
If you have leftover scrambled eggs, transfer them to an airtight container and refrigerate them for up to 3 to 4 days.
If you forget to add cheese to the eggs, you can always scatter shredded cheese over the cooked eggs before you eat them. To melt the cheese, microwave the eggs for an extra 5 to 10 seconds. For an extra-creamy texture, stir a few spoonfuls of cream cheese or cottage cheese into the eggs before you microwave them.
To add a slightly smoky flavor, mix in flaked smoked salmon or trout.
You can also use toasted English muffins or bagels. If you made the scrambled eggs in a mug, just turn the mug upside down to turn the scrambled eggs directly onto the bread.
Remember to stop and stir the hash every 30 seconds so the eggs scramble. You can add any chopped vegetables you like instead of hash browns. For example, add diced red pepper or onion.
If you don’t have access to fresh herbs, sprinkle dried herbs into the eggs before you microwave them. You could also stir a little pesto into the cooked eggs but it can turn them slightly green.
For a quick seasoning, sprinkle a little spice blend, such as za’atar or garam masala, over the eggs. If you’d like to give your eggs some umami flavor, serve them with kimchi, furikake, or sriracha.
