Mayonnaise and eggs? Cooked in the microwave? Yes: This celebrity chef knew what he was doing when he called this "the best fluffy omelet in the history of mankind."
I Tried José Andrés’s Microwave Omelet And Say “Yes Chef” to Mayo
Published on Jul. 11, 2025
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
- 2 eggs
- 1 tablespoon mayonnaise
How to Make José Andrés’s Microwave Omelet
Step 1: Whisk the eggs
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. Overbeating can damage the egg proteins and create a rubbery texture.
Step 2: Microwave the omelet
Microwave, uncovered and on high, for about one minute or until the egg is set.
Editor’s Tip: Every microwave is different, so yours might take slightly more or less time. If the egg is still runny, continue to cook it in 10-second increments.
Step 3: Add toppings, if desired
Top the omelet with toppings like cheese, herbs or chopped vegetables, and fold it in half, if desired.
Microwave Omelet Tips
What type of mayonnaise should I use to make an omelet?
Use full-fat mayonnaise when making an omelet. Light mayonnaise is made with less oil and contains modified food starch and additional thickeners to create the condiment’s signature viscosity. That can give your eggs (or baked goods, like mayonnaise cake) a crumbly texture and chalky taste.
What fillings can you add to a microwave omelet?
A microwave omelet tastes fantastic when served plain, or you can fill it with toppings from your favorite omelet recipes. Try cheese, diced ham, chopped peppers or sauteed spinach. For melted cheese, microwave the eggs for 50 seconds, then add the cheese and microwave for the final 10 seconds.
How do you know when a microwave omelet is done?
You’ll know a microwave omelet is finished cooking when the eggs puff up and have a springy texture. The omelet should also stick to the bowl ever so slightly. If it still slides around the bowl easily, the bottom may be too runny. Continue cooking in 10-second increments until the eggs are fully set.
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