I’m in the process of having my kitchen renovated, which means I’ve been limited to an electric tea kettle and a microwave to make something hot to eat or drink when at "cooking" at home these days.
This morning I was wanting just some simple scrambled eggs but with the painters arriving by 8 a.m. I didn’t want to bother with scrubbing a pan in the bathroom because the kitchen sink is disabled at the moment.
Fortunately, many people have wondered how to scramble eggs in the microwave and in a matter of seconds I found my answer online.
I cringe a bit here. After all, how to scramble an egg was the first test that Julia Child encountered when she bravely enrolled in Cordon Bleu in France. But I think even Julia would understand, given the circumstances.
These turned out OK, edible and warm. In case you are wondering, the eggs did not explode onto the top of the microwave. They gently rose up, like a soufflé. If you make a habit of making scrambled eggs in the microwave, you might try experimenting with amount of time you cook the eggs, after stirring once.
Scrambled eggs in the microwave
Salt and pepper, to taste
Splash of milk, optional
1. Beat the eggs, milk (optional), salt and pepper in microwave-safe bowl or 12-ounce coffee mug until blended.
2. Microwave on high for 45 seconds. Stir and then microwave an additional 30 to 45 seconds until the eggs are set.
3. Serve immediately.
Related post on Kitchen Report: Proper English scones