Ingredients:

  • 2 large eggs (approx. 100g)
  • 1 tablespoon milk (15 ml) (dairy or non-dairy)
  • 1/4 teaspoon butter (2g), divided into two small pieces
  • Pinch of salt (approx. 1/8 teaspoon, or to taste)
  • Pinch of black pepper (approx. 1/8 teaspoon, or to taste)

Instructions:

  1. Grease the inside of the microwave-safe mug or bowl with one small piece of butter.
  2. In the same mug/bowl, crack the eggs. Add milk, salt, and pepper. Whisk vigorously with a fork or small whisk until well combined and slightly frothy.
  3. Microwave on high for 30 seconds.
  4. Remove from the microwave and stir well with the fork, breaking up any cooked pieces. Add the remaining piece of butter.
  5. Microwave on high for another 30 seconds.
  6. Check the eggs. If they are still too runny, microwave for an additional 10-15 seconds intervals, stirring in between each interval, until they reach your desired consistency. Be careful not to overcook – they should be slightly moist.
  7. Serve immediately.