Leave it to Michelin-starred chef José Andrés to prove that even the microwave can turn out something chic. His viral hack? Whisk an egg with mayonnaise, microwave it, and watch it puff into a fluffy, custardy miracle in under a minute.
I tried it myself, and it’s pure fancy-feeling food for fried people energy. One egg + a spoonful of mayo = breakfast that looks like you thought about it (but didn’t).
Why You’ll Love It
- Chef-approved: This isn’t a TikTok gimmick — it’s a legit José Andrés trick that works.
- Mayo magic: The emulsifiers in mayo trap air, giving your egg a soft, soufflé-like rise.
- Two minutes to smugness: Ideal for mornings when effort is not the vibe.
My Notes
- The texture is wildly better than just microwaving an egg — rich, tender, almost like a mini custard.
- It collapses a little after cooking, but that’s normal. Eat it quick while it’s still puffed and dramatic.
- Toppings make it flexible: cheese for indulgence, herbs for brunch vibes, hot sauce if you want some swicy flair.
- Toddler tip: skip the salt and slice it into soft, bite-sized wedges.
FAQ: Microwave Mayo Egg Soufflé
Can I make this with light mayo or avocado mayo?
Yes, but full-fat mayo gives the fluffiest results. Light mayo works in a pinch, though the texture won’t be quite as rich. Avocado mayo is fine too if that’s what you’ve got in the fridge.
How long should I microwave it?
Start with 30–45 seconds, then check. Microwaves vary, and you’re aiming for set edges with a still-fluffy center. If it’s underdone, zap in 10-second bursts.
Why does it collapse after cooking?
Totally normal! This isn’t a stabilized soufflé — it puffs up dramatically, then settles. The texture is still soft and custardy, which is the magic of the mayo.
Do I need to grease the bowl first?
Nope. Mayo keeps the egg naturally nonstick. Use a mug if you want more height, or a shallow bowl for a custard-style vibe.
Can I add cheese or herbs?
Absolutely. Cheese makes it richer, fresh herbs add brunch energy, and hot sauce or chili crisp gives it a swicy kick.
Is this toddler-friendly?
Yes — just skip the salt. Once it cools, cut it into wedges or soft chunks for little hands.
✨ Inspired by Chef José Andrés’ original microwave egg hack. This version includes my tested notes for home cooks — styled, tasted, and blog-ready for The Salty Epicurean: fancy-feeling food for fried people.
Microwave Mayo Egg Soufflé (Inspired by Chef José Andrés)
Ingredients
- 1 large egg
- 1 tablespoon mayonnaise full-fat for best results
- Pinch of salt
- Grated cheese herbs, or hot sauce for topping (optional)
Instructions
- In a small microwave-safe bowl or mug, whisk together the egg, mayo, and salt until smooth.
- Microwave on high for 30–45 seconds. The egg should puff and set but still look soft in the center. If needed, cook for another 10–15 seconds.
- Top with cheese, herbs, or hot sauce. Eat immediately and feel slightly smug about your life choices.