We Tried the Famous 2-Ingredient Microwave Omelet—and It Blew Us Away

Many people may find it hard to believe that I started cooking at six years old. You may be thinking, what kind of parent allows their six-year-old near a stove? Well my grandmother did. She was old-school, so she practiced the art of tough love. The first thing she ever taught me to make was scrambled eggs. Making eggs is one of the easiest things to make as a novice cook…until you go to culinary school and realize you were doing it all wrong. 

Making the perfect eggs can start a conversation, and I assure you everyone will tell you something different. However, when I came across an Instagram reel of Michelin-starred chef, José Andrés, on “Watch What Happens Live!,” I knew I had to try the chef’s go-to egg method.

Andrés was given the task to name five “foolproof dishes” to avoid dinner party disasters. His number one foolproof dish is a fluffy omelet you he makes in the microwave (!) with the one secret ingredient Andrés claims will give you the fluffiest eggs around. In a recent podcast taping, he also claimed it yields the “best omelet in the history of mankind.”

Why You Should Add Mayonnaise to Your Omelets

Mayonnaise is actually made out of eggs (and oil and lemon juice or vinegar), so it’s not that weird of an ingredient to add to eggs—you’re just mixing egg with egg. Mayonnaise is an emulsion made by, you are whipping the egg yolk with oil and lemon juice or vinegar. As you whip, the oil and lemon or vinegar is being suspended into the tiny water droplets from the yolk. The lecithin protein from the yolk helps bind the two together to form a new airy structure that won’t separate.

A similar reaction occurs when you mix the mayo with the beaten eggs. The mayo helps to stabilize the mixture and incorporate more egg into the eggs, making them fluffy. Plus, the extra fat can also make them silkier, and more rich. 

I knew I had to try this for myself. Once I whisked the two eggs with a teaspoon of mayo, I microwaved it for exactly one minute. You do get a slight mayo scent when you take a whiff, but if you’re like me, it’s not a deal breaker. Nevertheless, the hack provided a fluffy end result, and I was surprised to see such a good omelet without using the stove. Take that, countless hours of practicing in culinary school!  

How To José Andrés’ Microwave Omelet

Incorporating mayo into your eggs is very simple. Just crack 1-2 eggs into a mixing bowl, add a teaspoon of mayonnaise (though you can adjust the amount based on your preference), salt, and pepper, and whisk until all the ingredients are evenly mixed.

Now according to Andrés, the cooking method of choice is a microwave. Yes, a microwave. Pour the mixture into a microwave safe bowl and heat it for about a minute. Your eggs will be silky, tender, and smooth.

Nicole McLaughlin tried it in the Allrecipes test kitchen too, opting to finish hers with a little Parmesan cheese and chopped chives. She called the results a “fluffy, light, delicate, perfect omelet,” adding that it exceeded her expectations.

I promise, this recipe is one you have to taste to believe.