you must have one heckuva powerful microwave...
The trick to microwave scrambled eggs is to cook them in bursts short enough to just cook the edges, then whisk the cooked part back into the goo. This makes them not one burned mess at the edges with a gooey center.
Also, don't cover them or overcook them, as the water they give off will settle back on the bottom and make them mushy.
|Date:||April 23rd, 2008 12:44 pm (UTC)|| |
Scrambled eggs only take like two minutes on the stove anyway. :-p Three if it's a lot of eggs.
no pans to clean. and can be turned out of the bowl onto toast.
|Date:||April 24th, 2008 02:35 pm (UTC)|| |
I turn them straight from the pan onto toast all the time!
And, ya know, I don't have exploded egg all over my microwave. ^_^
weird. i've never had exploded egg...
|Date:||April 24th, 2008 05:59 pm (UTC)|| |
Well, yeah, but I think happypete
's first egg in his post was asploded. ;) Hence me commenting on it!
my microwave kilt the 1st egg. The second egg [longer cooking, 50% power] didn't asplode and if I were an egg eater, I would have eaten it.
...the egg eaters in my household turned up their noses at the result.
They do come out odd, but they taste just fine. I used to do them that way, too, but haven't in a long time. No particular reason, though. Just haven't. *shrug*
I usually take a 6oz chinese bowl, and beat one egg with a little milk, spices, and usually some crumbled cheese, then nuke for 1:15. But it all depends on your microwave.
more eggs in the bowl you'll need to stir around a couple times. Took maybe 4 min when I combined spinach & feta & 2 eggs.