- Microwave scrambled egg recipes
cheese + chilliPosted 5 years ago
2 eggs 1/2 teaspoon of english mustard tiny bit of milk…whisk..
1min stir 1 min
trust me its gorgeous.Posted 5 years ago
It takes a lot to shock me and this thread is one.
Next you’ll be telling me a baked spud done in the microwave isn’t a baked spud!Posted 5 years ago
(not that I actually eat them)
Microwave scrambled eggs are ok, easier to clean bowl than a pan
It’s really not with a non stick pan and enough butter.Posted 5 years ago
oh, and for those ‘eww, a microwave?’ comments, you may just as well be suggesting that induction hobs are the work of the devil or something. yeah, it’s a different way of heating stuff up. think of it like, I dunno, magic.
that’s why i fry pork belly and cook my rice under the grill. 🙂
…it’s a texture thing. personally i can’t stand the texture of microwaved eggs and always use a pan on the lowest possible heat (unless i’m being extra poncy and doing it in a bain marie, which is the ideal but a bit of a faff…)
on the subject of throwing things in, spinach is a good one to try towards the end, just wilt it a bit 🙂Posted 5 years ago
I’m a bit non-plussed by the concept of taking something as delicate as scrambled egg and adding chilli or hot sauce.Posted 5 years ago
i can’t stand the texture of microwaved eggs
It ain’t eggs, it’s scrambled eggs. I bet I could do you a blind taste test and you couldn’t tell which was which. Come on, I dare ya!Posted 5 years ago
Way too much faffage above!
Melt a knob of butter in a pan. Just as it starts to sizzle crack 3 eggs straight into the pan. Pinch of salt, good bit of pepper and gently whisk in the pan. Takes about 30 – 40 seconds to cook, minimal washing up required and very tasty.
Microwave indeed.Posted 4 years ago
I do scrambled eggs in the microwave for the kids sometimes as they don’t care.
If I do them for me though, it’s always in the pan.
Whisk a couple of eggs, melt some butter in a pan, put eggs in pan and keep it moving, take it out the pan when it’s just under cooked. put it on some toast with some sauted mushroom and a dollop of brown sauce on the side.Posted 4 years ago
only me who finds the post that resurrected this thread a little odd?Posted 4 years ago
Next you’ll be telling me a baked spud done in the microwave isn’t a baked spud!
Correct. It is a microwaved spud.Posted 4 years ago
eggs (2-3 pp depending on hunger)
whisk a bit (leave it marbly)
put some toast on
microwave eggs, taking out to stir regularly.
put in face
This but with a splash of water added, approx 1:20 in the microwave.
It’s not artisan, its not flowery **** but it tastes great.
There is no added taste benefit to cooking it in a pan. If it makes you feel smug then that’s fine but don’t pretend it tastes better.
Smoked salmon, cooked bacon, cheese, etc go in after the eggs are cooked.
personally i can’t stand the texture of microwaved eggs and always use a pan on the lowest possible heat
If you stir a couple of times during cooking and don’t over cook then there’s no difference in texturePosted 4 years ago
only me who finds the post that resurrected this thread a little odd?
Hmm, now you mention it. How about some spam with your eggs!!Posted 4 years ago
So in summary, we’re saying microwaved scrambled eggs are ok as long as you keep taking them out to stir. I thought microwaves were supposed to be more convenient?Posted 4 years ago
2-3 eggs, Pepper, Salt,Milk and then quickly mix them up.
Add a small chunk of butter.
Microwave for 1 minute, stir, Then 30 seconds, stir, another 30 seconds stir and eat.
Found that the chunk of butter in it makes it taste the same as made in the pan stuffPosted 4 years ago
minimal washing up required
I never wash up frying pans after doing eggs (I try not to wash them at all). Build up a layer on the pan then no need to add butter/oil etc to stop it sticking – healthier too.Posted 4 years ago
I use microwave as it’s so much easier and quicker. I honestly can’t tell the difference, as long as they’re not overdone
Mine is 3 eggs, splash of milk, lots of pepper and some tabasco.
Whisk with fork, 30-40 seconds in microwave, quick stir with fork, then another 30-40 seconds. See how it’s doing through the window and add more time if needed
Either eaten out of the pyrex measuring jug I do them in or put on top of some toastPosted 4 years ago
So in summary, we’re saying microwaved scrambled eggs are ok as long as you keep taking them out to stir. I thought microwaves were supposed to be more convenie
Once or twice in around 80 seconds doesn’t define ‘keep taking them out’ to me.Posted 4 years ago
Never tried micro scrambling before – but inspired by this thread we have just given it a go – very nice! 🙂
Posted 4 years ago
Just pepper and eggs for me. 2mins in the “nuke-o-tron” at home.Posted 4 years ago
Goes nice on brown toast with a bit of chili jam on the side. 😀
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