Microwaved Eggs: Do They Deserve the Hate

Do microwaved eggs deserve all the hate they receive? Most people won’t even consider cooking eggs in the microwave. When you picture microwaved eggs, the image of something rubbery and flavorless comes to mind—or horror stories about exploding egg disasters. But if you cook them correctly, can they actually be a protein-packed, convenient, and even delicious meal?

So I decided to find out: are microwaved eggs really bad, or are they criminally underrated?

Much of the stigma surrounding microwaving eggs originates from the early days of microwaves, the 1970s–1990s. During this time, microwaves were brand-new technology and trendy. People tried cooking literally everything in them—including eggs. But early microwaves were inconsistent, often overheated food, and provided users with no clear instructions. The result? Disastrous eggs: exploding shells, rubbery textures, and uneven cooking that left yolks rock-hard while the whites stayed mushy. These early catastrophes created the “microwave eggs are disgusting” stereotype.

Then exploding eggs became a cultural joke. Egg explosions weren’t just messy—they were dramatic. People still share horror stories of yolk plastered to ceilings, walls, or even their faces. Microwaved eggs developed a reputation as something dangerous and messy.

There are many myths that have formed around microwaving eggs. Some of the most common include:

Many people assume microwaved eggs always turn rubbery, but they only become tough when overcooked. With the right timing and a quick stir, they stay soft and fluffy. Another common myth is that microwaving ruins the nutrition, but it actually preserves nutrients better than some stovetop methods because it cooks quickly and uses less heat. Some also think microwaved eggs taste bad by default, but plain eggs can be bland whether they’re cooked in a pan or microwave—seasoning and technique make all the difference. Others argue that microwaves cook too unevenly for good eggs, yet simply stopping once to stir or using a microwave-safe cover evens out the heat, producing a consistent, enjoyable texture.

Microwaves heat water molecules rapidly, so if you aren’t careful, eggs will overcook fast, turn rubbery, and separate into weird textures if not stirred. Many people try microwaving eggs once, mess up, and never attempt it again. Most don’t know that there are a few necessary steps you must take to microwave eggs properly. Without these steps, the results are almost always bad.

As an 18-year-old athlete, eggs are food straight from heaven. They’re affordable and packed with high-quality protein, healthy fats, and vitamins like B12 and riboflavin. For busy days, it seemed too good to be true that I could throw some eggs in the microwave and have a hearty breakfast ready in minutes. So I decided to experiment with microwaved eggs so you don’t have to.

To get results, I set out on a mission to test every well-known method of microwaving eggs. I kept the tests simple—nothing fancy or professional—just a teenage boy, some eggs, and a microwave. I tested three methods: scrambled eggs in a bowl, eggs cooked in a mug, and poached eggs. I researched how to cook them properly, then rated each batch based on texture, taste, convenience, and whether I would eat it again.

Scrambled eggs in a bowl: I started by cracking two eggs into a microwave-safe bowl, then mixing with a fork until the whites and yolks were completely blended. I added a small splash of water—just two tablespoons—to keep the eggs moist and fluffy. Next, I microwaved them for 30 seconds, took them out and stirred (a very important step), then microwaved for another 20 seconds, stirred again, and finished with 20 more seconds until the eggs appeared glossy. Remember, they continue cooking with residual heat. In total, it took about 70 seconds, though it varies depending on your microwave. Many people add butter or mayonnaise, but I stuck to a sprinkle of salt and pepper.

I wasn’t expecting much. I was worried I had wasted two precious eggs. Once they had cooled, they looked appetizing, but I was skeptical. I took a small bite and was pleasantly surprised. They were slightly creamy, warm, and fluffy—not the best eggs I’ve ever had, but surprisingly tasty. The flavor was good, the texture wasn’t bad at all, and for convenience, I can’t imagine anything faster. I would definitely eat them again.

Eggs in a mug: First, I rubbed a spoonful of butter around the sides and bottom of the mug to prevent sticking. I cracked two eggs into the mug, stirred until fully combined, added a splash of water, and microwaved for 30 seconds. I stirred twice, then finished with a 10-second burst.

Once cooled, I took a bite. I was more confident after my previous success. I expected the texture to be weird—maybe spongy or dense—but it was surprisingly good. The eggs were fluffy and tasty, a bit drier than ideal, but maybe I cooked them slightly too long. Overall, it was an extremely convenient, healthy breakfast for busy mornings. You can even get fancy and add cheese, precooked bacon, or veggies.

Poached eggs: This time I was skeptical. I’ve never been a great cook, and poached eggs had always been beyond my abilities. Being able to make them in the microwave seemed impossible. I decided to use only one egg. I filled a mug with water, gently cracked the egg in, covered it with a plate, and microwaved in two 20-second intervals followed by two 10-second bursts, checking that the white was set and the yolk jiggled slightly. Once ready, I let it sit for 30 seconds to finish cooking in the hot water.

I used a spoon to lift it onto sourdough toast. I couldn’t believe my eyes—it looked like a perfect poached egg. The moment of truth: I took a bite, and golden yolk oozed out slowly. It was tender, flavorful, and mind-blowingly good. The whole process took under two minutes—a very convenient way to get quick protein. I will definitely make poached eggs in the microwave again.

In the end, I was shocked by the results. Microwaved eggs don’t deserve the bad reputation they receive. I will certainly make them again. This might be a controversial take, but microwaved eggs can actually be better than stove-cooked eggs: they’re faster, cleaner, and require zero cooking skills. They cook in under a minute, use no oil or butter, and keep all the same nutrients—high-quality protein with fewer calories and almost no effort. Whenever I want a quick, healthy breakfast without dirtying a pan, microwaved eggs will be first on my list.