- How to make palatable scrambled eggs…in the microwave?
It is, yes. Timing is absolutely critical though, as is a large container because they expand a lot. If you catch it just before they are 100% solid and then mix a little, they are nice. Super quick too.
As for repices, try this complex but worthwhile one:
Eggs in microwave as above. Then sprinkle with cheese.Posted 5 years ago
Garnish with ketchup.trail_ratMember
little milk, little butter , little black pepper
mix with fork
tupperwear box with lid on
microwave. stir regularly
open tupperwear and decant onto toast.
MMMMMMMMMMmmmmm – as above dont recomend it in an office- about as popular as the lad who microwaved tuna here once….Posted 5 years agocrispoSubscriber
I mix then up as if I was doing them normally, 3 eggs, splash of milk, salt and pepper. The key with cooking them is to do them bit by but to stop it just forming one solid blob. I do 30 secs at a time then mix again. Ready in less than 2 mins and a good consistency too!Posted 5 years agofranksinatraSubscriber
So many people so wrong.
If they must be done in microwave, should be as follows.
Break into dish, gently whisk with fork (don’t go over the top)
Add real butter AND NOTHING ELSE
Zap on low to medium heat, stirring lots, at least every minute.
Chuck onto toast or muffin once it has lost its runnieness, do not allow to go rubbery.
Salt and pepper over the top, ketchup (Heinz of course) on the side
Serve with mug of tea.
Close the thread.Posted 5 years agocheers_driveMember
Funny that this should come up because I grew up thing that scrambled eggs were like egg flavoured jelly due to my parents microwave skills.
However a friend did me some yesterday and they were almost as good as from the pan. Apparently the tip is to stir halfway through and to stop before they are fully cooked, then stir a bit for a minute after they come out.Posted 5 years agohopkinsgmSubscriber
Personally, I nuke a small knob of butter in a bowl until it melts, then break eggs into the bowl, whisk and then in the microwave pausing regularly for a bit more mixage. As with scrambled eggs done in a pan, the trick is not to over-do them. The egg will continue to cook in its’ own heat.Posted 5 years agospeed12Member
Butter only if in a pan. But milk instead if microwaved – that is what has usually worked best for me. I find that doing a larger batch gets better results as well as the mass of egg ‘soaks up’ the heat better and means you can avoid the 1 second ok, next second split and horrible thing that can happen with microwaving them.
As others have said, just quit when they are 95% solid and by the time they are served up you are on to a winner. Short bursts (30s, shortening as it gets more cooked) rather than sticking it on for a few minutes seems to help as well.Posted 5 years agoSiBMember
NEVER EVER NEVER cook them on full power.
Break egg/s, add splash of milk, knob of butter, whick with fork.
2mins on 60% power, remove, whisk again, 2 more mins on 60% power should see you right. Keep checking though and remove before cooked as it continues cooking when removed from microwave.
NEVER EVER NEVER cook on full power, cook gradually
EnjoyPosted 5 years ago
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