How to Make Quick, Easy Scrambled Eggs in the Microwave

I eat eggs nearly every morning for breakfast. On the weekend I like to make a massive caveman feast of a few pieces of bacon and then the eggs cooked in the bacon grease, but during the week my resources are much more limited so I make my eggs in the microwave.

I start with 3 eggs. I prefer high quality eggs from local farmers or some organic eggs from the grocery store if I can't make it to the farm. They taste better, they're healthier and the color is richer. I also use paper bowls. No cleaning required. If you choose to cook with a porcelain or glass bowl keep in mind that will probably affect the cooking time.

Then I use a fork to mix the yolks in. I'm not scared of yolks. That's where all the flavor and nutrients are. If you want egg whites go drink a glass of water and call it a day. They taste about the same. I normally mix it up until I get tired of mixing. Some days my egg-whip is more homogeneous than others. It's not science, it's breakfast.

Cook time on the microwave I use daily is as follows:
- 1 minute in the middle of a rotating dish. The rotating helps them cook more evenly.
- Stir the mixture up and smoosh the cooked parts. It should look about 1/3 cooked at this point.
-Put in for another 20 seconds
-Remove and stir/smoosh. There will probably be a runny part in the middle when you pull them out- that's OK. It will all even out when you mix it up.

The exact timing of the second cooking can differ depending on how warm the eggs are when you put them in to begin with (really cold vs room temp), your microwave power and how big the eggs are. If you find that 20 seconds wasn't enough, go for another 10-15. Too much and you'll overcook them.

When you're all done cooking, throw in some pepper, cheese, salsa or whatever you like, mix it in and BAM. Eggs for breakfast: No pans required.