Saturday, February 11, 2012

Microwave scrambled eggs

And now, for your first installment of Common Knowledge!

You can make lovely scrambled eggs in the microwave in less time than it takes to make toast.  Did you know that?  I didn't used to.

  • Quick
  • Easy to cook and clean up
  • The eggs are soft and yummy but also a perfect shape and size for breakfast sandwiches

Software (ingredients)
  • 1 large egg
  • 1 tablespoon water or milk
  • Optional flavorings 
    • Cheese (small handful)
    • Pepper (to taste)
    • Salt (if you must - to taste)
      • Please, please do not over salt your eggs.  If you're topping them with cheese and/or lunch meat there will already be salt.  If you're eating it on a breakfast sandwich with butter - there's even more salt.  You don't want to start attracting wild animals as a salt lick do you?  Good, I'm glad we had this discussion.

Hardware (tools)
  • Microwave safe cereal bowl
  • Fork
  • Spoon 
  • Microwave (as per usual, microwave times vary - please do not eat your eggs if they don't look done - I don't want to find out any of you have developed salmonella)

  1. Rupture egg surface
  2. Divulge egg contents into awaiting vessel
  3. Making use of the pronged instrument, denature the egg proteins (thanks Alton)
  4. Incorporate liquid - mix until smooth texture is reached
  5. Place vessel with prepared egg mixture into the awaiting microwave
    * Important - remove the fork prior to latching the escape hatch
  6. Microwave on high for 30 seconds
  7. Remove from microwave
  8. Using pronged instrument, gently stir the egg mixture - break up any areas beginning to firm, especially around the edges (this keeps it from turning into a hockey puck)
  9. Return the vessel to the microwave (remove fork, close hatch)
  10. Microwave on high for an additional 30 seconds
  11. Remove the vessel carefully (it will be hot)
  12. Assess the egg mixture - if soft but set, the eggs are done.  If the eggs are runny, return the vessel to the microwave for additional quarter minute increments.
  13. Introduce flavorings now if desired - if adding cheese, return to microwave for an additional 15 seconds
  14. Using the spoon, gently evacuate the egg mixture to the intended target (in my case, a toasted and buttered English muffin)

Please note - I think I'm funny when I'm sleep deprived.

No comments: