I’ve been taking my own advice from hereand bringing hard-boiled eggs to work with me on occasion. However, there’s a flaw in my system: frequently I’ll get to work, sit down at my desk … and that’s when I remember the egg perched neatly in my fridge. At home. :smack:
I’ve been doing a decent amount of “cooking” lunch in the microwave in the breakroom - quinoa or coucous, for example, require little more than a large mug and some chicken broth or buillion cubes. That got me to thinking: what about storing and cooking some eggs here?
I own one of those little plastic gadgets to poach eggs in the microwave, which is very good at turning out vaguely egg-flavored hockey pucks. :rolleyes: Some poking around on the internet turned up suggestions for poachingor scramblingthem in the nuker. (Check out the recipe name on that 3rd link!)
Has anyone done this? How did it come out? I see techniques and recipes … but it’s harder for me to figure out if each one results in “tasty deliciousness” or 'barely edible if you’re *that *hungry." I would, of course, prefer the former.
Also, because this is a workplace thing (I can cook eggs normally at home) would it make the break room smell “eggy” to do this?
“Eggy”? not sure. “Flatulent-y”? Signs point to yes.
A coworker out of the blue decided microwaved egg would be the ideal way to break fast.
The result? Like someone had farted up a storm in an elevator.
As a kid, the line when someone had passed gas was, “Who cut the cheese?” I’m thinking the modern day equivalent might be, “Who microwaved the eggs?”
Not too sure this will catch on though.
You can microwave eggs with little fuss, but you have to take them out of the shell and prick the yolk first. I did a sunnyside up egg in the microwave when I was in my teens. It looked beautiful when I put it on my plate and sat down at the table. Until I put my fork in it. The moment a tine touched the yolk membrane, KABLAMMO! Egg on my glasses, in my hair, all over the kitchen, on the ceiling. I didn’t live that down for years.
Now, I will do an egg in a mug for breakfast sometimes. Break an egg into a coffee mug, and stir it up good. Add some turkey sausage crumbles and some cheese. Microwave 30 seconds and stir again. Microwave another 30 seconds and stir again. If not done to your liking, microwave in 10 second increments till it is.
Ha ha ha ha ha. I’m going to have to start saying that from now on. But yes, you’re right I don’t know if it will catch on. The smell of eggs or even cheese is enough to have people wondering if someone farted.
Since you like hard-boiled eggs, BOOM, you’re in business.
I have two of these because I microwave 8 eggs a day (my dogs LOVE hard-boiled eggs) and not only do they do the job perfectly (although you may have to experiment a bit with the time, depending on how powerful your microwave is), but they make them peel SO much more easily than normal. I love this thing.
Sorry, I can’t believe I missed the recent thread. hangs head in shame My only excuse is that I’m rarely on the Dope on weekends, and that was a Sat/Sun thread.
May I ask how/why they peel more easily? I always thought that was a function of the egg’s age and nothing else . . .
If I had to guess, I’d say because of the steam. But seriously, you crack the fat end on the counter and (assuming they’re still warm), the shell practically falls off. If you’ve refrigerated them, you have to crack both ends, but it’s still easier than regular hard boiled eggs. The age of the eggs doesn’t factor in when you use this thingamabob.
Do not break a bunch of eggs into a mug and then microwave them. Usually it will be okay, but once in a while, it will explode and you will have egg EVERYWHERE even way across the room, even on the ceiling way across the room.
I microwave scrambled eggs all the time (at home, so I don’t know if co-workers would complain, but the smell is better than burnt popcorn or fish!) Spray a small bowl with cooking spray. Crack an egg into the bowl and scramble with a fork (if you scramble the egg, it will not explode). Microwave on high for 32 seconds (or until egg is done).
You can use this as the basis for an Egg McMuffin-type sandwich, or you may top with shredded cheese or cottage cheese for a nice quick breakfast.
I do scrambled eggs in the microwave sometimes. I add a handful of fresh herbs because otherwise, they don’t taste very eggy. However, without the oil, butter, or cheese, they’re pretty healthy.