Ingredients
Method
- Crack the eggs into a 1 litre microwave-safe jug or bowl and whisk thoroughly until fully combined.
- Add the butter and microwave on high for 1 minute. Remove and stir well, bringing the cooked egg from the edges into the centre.
- Microwave for another minute and stir again. Continue in 30 second bursts, stirring between each, until the eggs are just set but still look slightly glossy.
- Remove while they still look slightly underdone. They will continue to cook from the residual heat.
- Transfer to a large airtight container and store in the fridge for up to 3 days. Reheat individual portions in the microwave in 30 second bursts.
Notes
Microwave wattage varies, if yours is lower than 800w add an extra 30 seconds to each interval.
Double the batch if you want more portions. You will need a larger bowl and a few extra minutes cooking time.
If you just want a quick single portion, crack 1 or 2 eggs into a mug, whisk with a fork, and microwave in 30 second bursts stirring between each.