I’m always a little embarrassed to admit that I cook eggs in the microwave. Honestly, it’s so easy that I question why we wasted an entire week at culinary school mastering the art of the omelet! A classic French omelet requires finesse, and I just don’t have time for that in the morning. Why babysit those delicate little curds in a nonstick pan when I can make a foolproof microwave egg sandwich in less than five minutes? Especially when that microwave omelet turns out perfectly puffy and delicate every time.
So I felt more than a little validated when I saw an Instagram reel with José Andrés, a renowned Michelin-starred chef, New York Times bestselling author and internationally recognized humanitarian. He listed the microwave omelet as his number one foolproof dish and called it the “best fluffy omelet in the history of mankind!” But his version contained an ingredient that mine didn’t have: a spoonful of mayonnaise.
If I lost half of you at microwave eggs, I probably lost the rest at mayonnaise eggs. Because just thinking about a spoonful of jiggly mayo is enough to fill most of us with existential dread. (And I’m truly sorry that I put the image of it “jiggling” in your head.) But mayonnaise is nothing to be afraid of. It’s just an emulsion of eggs and oil, plus a little lemon juice for acidity. So, would it win you back if I called this a “microwaved eggs-plus-more-eggs-plus-oil omelet?” No? OK, I’ll use science to get you back instead.
Why add mayonnaise to an omelet?
Adding mayonnaise to omelets or scrambled eggs makes them softer, fluffier, richer and creamier. Since mayonnaise is an emulsion of oil and egg yolks, it stabilizes the fresh eggs, helping the whites and yolks come together into a smooth, cohesive mixture. The fat also prevents the proteins from bonding too tightly, so it’s easier to incorporate air into the scramble without accidentally overbeating it.
The extra fat also adds richness and builds in a little overcooking protection. Microwave eggs can go from light and fluffy to dense and rubbery pretty quickly, but mayonnaise eggs (dare I call them mayoneggs?) have a soft texture, even when slightly overcooked. And because the mayonnaise already contains seasonings, this two-ingredient omelet doesn’t even need salt and pepper to taste fantastic.
Microwave Omelet Ingredients
Lindsay Mattison for Taste of Home
- 2 eggs
- 1 tablespoon mayonnaise
How to Make José Andrés’s Microwave Omelet
Step 1: Whisk the eggs
Lindsay Mattison for Taste of Home
In a small microwave-safe bowl, whisk the eggs and mayonnaise until they’re well-blended.
Editor’s Tip: I like to use a fork when beating a small number of eggs. Whisks are great for six or more eggs, but a fork makes it much easier to control exactly how much air is whipped into the mixture.