Sunday, January 6, 2008

Scrambled Eggs ala Microwave!

Full article HERE. Thought I'd share this helpful cooking how-to with you guys! I've been "frying" eggs by microwave so that I won't use oil (less cholesterol, definitely healthier!) but I haven't tried scrambled eggs until this how-to came along. Love it! =)


2 eggs per person
1 tablespoon of water or milk per egg
1 tablespoon of butter or cooking spray
salt and pepper


1. Spray or grease a microwave safe bowl with cooking spray or butter. If you do this, the egg batter will not stick to the bowl in the cooking process.

2. Crack eggs into the bowl. Whip them with a fork or whisk.

3. Place in the microwave and cook for 30 seconds. Remove, as they will be partially formed (see Warnings below). Use your fork and stir them gently, so that the uncooked blends in with the still loose egg. Set the eggs back in the microwave.

4. Microwave the eggs for about 10 seconds and check them. If they're not ready for your taste or are too liquidly, stir and break up the egg with a fork and place back in the microwave for a few more seconds.

5. Microwave for 10 second intervals until you get more solid egg than liquid. Be sure not to overcook or burn the eggs.

No comments: