Follow these simple steps for perfectly cooked microwave scrambled eggs every time:

1. Prepare Your Bowl: Select a microwave-safe bowl or large mug (at least 12-16 oz capacity to allow for expansion). Lightly grease the inside with cooking spray or a tiny dab of butter or oil, if desired, to aid cleanup.
2. Crack and Whisk: Crack the 2 large eggs directly into the prepared bowl. Add the 2 tablespoons of milk (or your chosen liquid), a pinch of salt, and freshly ground black pepper.
3. Whisk Vigorously: Using a fork or a small whisk, beat the eggs and liquid together vigorously until the yolks and whites are fully combined, the mixture is uniform in colour, and you see some small bubbles forming. Incorporating air here is key to achieving a fluffy texture. Don’t undermix!
4. First Microwave Burst: Place the bowl in the microwave. Cook on HIGH power for 30-45 seconds. The edges of the egg mixture should start to set. The exact time will depend on your microwave’s wattage (lower wattage microwaves may need the full 45 seconds or slightly more).
5. Stir Gently: Remove the bowl from the microwave (use caution, it might be warm). Use your fork to gently stir the cooked egg from the edges towards the centre, breaking up any large curds and allowing the uncooked portion to flow to the bottom and edges.
6. Add Cheese (If Using): If you’re adding shredded cheese, sprinkle it over the partially cooked eggs now. Give it a quick, gentle stir to distribute it slightly.
7. Second Microwave Burst: Return the bowl to the microwave and cook on HIGH for another 20-40 seconds. Keep a close eye on it during this stage. You want the eggs to be almost fully cooked but still look slightly moist and soft-set. They will continue to cook for a few moments from residual heat after you remove them from the microwave. Overcooking is the primary cause of rubbery microwave eggs, so err on the side of slightly underdone.
8. Check for Doneness: Remove the bowl from the microwave. Give the eggs a final gentle stir. If they look too wet for your liking, you can pop them back in for very short intervals (5-10 seconds), stirring after each, until they reach your desired consistency. Remember, they firm up as they sit.
9. Rest and Serve: Let the eggs rest in the bowl for about 30 seconds to a minute to finish cooking and allow the flavours to meld. Serve immediately.