I just tried making scrambled eggs in the microwave and the results were more… umm… “slab like” I guess than the 'fluffy" result as I get using a pan.
My procedure was to scramble 2 jumbo eggs in a large bowl, and zap them on high for 40 secs, then step and scramble some more than zap another 20 secs.
What are best ways to make eggs in microwave. (I know they can’t be in the shell;))
It doesn’t have to be just scrambled eggs. Any tips welcomed.
Try adding a pat of butter (or margarine. Your choice).
BEST way to make eggs with your microwave is the following:
Wise words Father of Kayla, but all I’ve got at work is a microwave <cries>.
Scramble them at home. Portion into individual servings, put each serving in a ziploc bag and do your best to get as much air out of it as you can. Put in fridge.
Bring to work. When you want delicious scrambled eggs at work, put a bowl of water in the microwave, heat until just about boiling (or boil and then let it cool for 2-3 minutes). Remove bowl of water. Put ziploc with scrambled eggs in hot water for 5 minutes or so, until hot. Eat delicious scrambled eggs.
Put an egg in a glass bowl, prick the yolk with a toothpick, cover with plastic wrap, and microwave for – I don’t remember how long, it’s been awhile since I did it. I might have put a little bit of water in the bowl, or maybe some butter. Makes a pretty decent poached egg. Haven’t tried scrambled.
If you prick the yolk, it won’t explode.
Can you get one of those new single induction plates? I saw one the other day for next to nothing.
Anyway my trick to make scramblies in a microwave is stop-start. No other ingredients required. Ten seconds, take out and stir, ten seconds, take out and stir, over and over again until they look right. In fact stop just before they look right because they carry on ‘cooking’ (i.e. protein coagulation) for about 20-30 seconds after you’ve removed them.
Is it a microwave in a shared area? If it is, I wouldn’t recommend cooking eggs in it - they have a strong smell that really lingers.
That’s pretty much how I make mine too. It does take some practice to get the timing right.
I have a little plastic poached egg thingy for microwaves that works quite well. It’s like the first one here. Something like that would probably be easier than the (otherwise good) bowl/cocktail-stick/cling-film method if you’re at work.
What a great idea. I’m going to try that.
Seconded. I’ve had good luck making decent (if not fantastic) poached eggs in a microwave that way.
I ‘poach’ eggs in the microwave regularly.
I take a coffee cup, add a splash of vinegar, about 1 oz of water, microwave to near boiling (high for about a minute), crack in an extra large grade A egg, pierce the yolk with a toothpick 1 time, cover the top of the cup with saran wrap, pierce the saran wrap with the toothpick 4 or 5 times, and microwave on medium for about 50-55 seconds, depending on how soft I want the yolk.
Works out pretty well almost every time, and it doesn’t take long at all.
My mom always had me use wax paper to do this. I mean covering the bowl with wax paper.
This actually makes a firm but fluffed egg which is perfect for a sandwich, and just the right size too!
You can make them in a coffee mug pretty easily. It’s not the same as making them on the stove, but if you don’t overcook them, they are pretty good.
Spray coffee mug with Pam
Break 2 eggs into the mug and scramble with a fork
Season with salt and pepper
Add any additional ingredients (Sausage crumbles, cheese, bell pepper, onion…etc)
Microwave on high 30 seconds
Remove and stir with a fork to scramble
Microwave another 30 seconds
Remove and stir again. They should be about done at this point. If not, microwave in 10 sec increments until your desired doneness.
Eat right out of the mug