Microwave Egg Fluff: The Weird Technique That Actually Works

When Weird Actually Works

Look, I know what you’re thinking. Mayonnaise in scrambled eggs? In the microwave? This sounds like the kind of thing someone would suggest at 2 AM after too many drinks. But hear me out, because it works.

The secret here is that mayonnaise is eggs and oil already. When you whisk it with a fresh egg, you’re creating this airy, emulsified mixture that puffs up beautifully in the microwave. The result is something that tastes like a cross between a fluffy omelet and a soufflé, with way less effort than either.

The Recipe

Ingredients:

• 1 large egg
• 1 tablespoon good mayonnaise (don’t cheap out here)
• Tiny pinch of salt

Instructions:

1. Whisk aggressively. In a bowl, combine the egg and mayonnaise. Whisk the hell out of it. You want to incorporate as much air as possible and get the mixture completely smooth. No lumps, no streaks of mayo.

2. Season lightly. Add just a tiny pinch of salt. Remember, mayo already has salt in it, so go easy. Maybe a fresh crack of pepper.

3. Microwave. Pour the mixture into a microwave-safe ramekin or small dish. Microwave for about 45 seconds. If you’re making two eggs, bump it up to about 1 minute 15 seconds. Your microwave might be different, so start with less time and add more as needed.

4. Enjoy the fluff. What comes out is this light, airy, almost soufflé-like egg creation. It’s fluffy, it’s tasty, and it’s done in under two minutes.

What to Do With It

This isn’t really a standalone meal, but it’s perfect as:

• A quick protein-rich snack
• A topping for toast or rice
• A side to soup or salad
• Something to eat while you figure out what you actually want for dinner

The texture is genuinely lovely-light and airy but still satisfying. It doesn’t taste overwhelmingly of mayonnaise either, which was my initial concern. Instead, it just tastes like really good, fluffy eggs.