Most mornings I’m not trying to be a chef. I just want something warm, filling, and fast, without turning my kitchen into a sink full of dishes. That’s how this little routine started: I crack eggs straight into my Durbl 400ml container, toss in whatever I have, and let the microwave do the rest.
It’s become my default because it feels realistic. No pan, no stove, no big cleanup. Just a quick protein breakfast and, honestly, it doubles as a light work lunch when I’m in a rush.
Why I keep reaching for the 400ml
I’ve tried doing microwave eggs in bigger bowls and it always feels a bit off. The egg either spreads too thin and dries out, or I end up with way more than I actually want in the morning.
The 400ml is the sweet spot for 1–2 eggs plus a small handful of add-ins. It cooks more evenly, doesn’t feel oversized, and when I’m done I can fold it down and toss it in my bag without it taking up space.
What you’ll need (my everyday version)
This is the base I use most often: 2 eggs + milk
And then I add whatever is already in the fridge:
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diced ham or cooked chicken
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spinach, peppers, onion, corn
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shredded cheese

How I do it (this is the part that actually works)
First, I crack and whisk the eggs right in the Durbl 400ml with a fork. If I want it softer, I add a small splash of milk or water.
Then I add my extras, but I keep it reasonable. Too many add-ins can make it cook unevenly and it’s way more likely to overflow.
Here’s the big thing: I don’t fully seal the lid. I leave it slightly ajar so steam can escape. Fully sealing a container in the microwave is basically asking for a mess.
For timing, I do it in two rounds. I microwave for 60–90 seconds, pull it out and stir (this really helps the center cook), then microwave for another 60–90 seconds. After that, I check the middle. If it’s still a little wet, I add 10–20 seconds at a time until it’s just set.
I let it sit for about 30 seconds before eating. The texture settles, and it’s not lava-hot on the first bite.
Three combos I rotate so I don’t get bored
- Cheese + ham: ham + shredded cheese + black pepper. Always a win.
- Veggie version: spinach + peppers + a little onion. Feels lighter and fresh.
- Tuna + corn: tuna + corn + pepper. More “work lunch” energy and super filling.
A few quick fixes (because I’ve messed this up before)
If it overflowed, it was probably too full or the lid was too tight. Leave room and vent the lid.
If the center stayed runny, don’t skip the mid-stir. Stirring makes a huge difference.
If it turned rubbery, it just went too long. Microwave eggs do better in shorter bursts, with small add-on time at the end.
That’s pretty much it
This isn’t a “perfect recipe.” It’s a realistic routine that turns “I have no time” into “I can still eat something warm.” Once you do it a couple times, it’s almost automatic.
If you try it, start simple with egg + salt + pepper, then build your favorite combo from there. You’ll probably end up doing the same thing I do—standing in front of the fridge thinking, “Okay, what can I toss in today?”
