@jerzone I’ve microwaved eggs quite a bit. I basically do what you’re doing – make a mix of ingredients that includes eggs – in a large glass custard cup. Getting the timing right is tricky because if you under zap it, it won’t be cooked through, and if you over zap it, it’ll be like cardboard. it’s probably best done on a low power setting, but I haven’t experimented enough to find the right setting on my microwave. It is a quick way to make an egg sandwich, though.