TIP OF THE DAY: Microwave Scrambled Eggs | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Microwave Scrambled Eggs – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Microwave Scrambled Eggs

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Yes you can…make scrambled eggs in the microwave. Photo courtesy American Egg Board.
  Don’t like to scrub pans? Make scrambled eggs in a mug in the microwave. Here’s how from the American Egg Board:
 
RECIPE: MICROWAVE SCRAMBLED EGGS

Ingredients Per Serving

  • 2 large eggs
  • 2 tablespoons milk
  • Salt and pepper to taste
  • Garnish or mix-in: fresh herbs or shredded cheese
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    Preparation

    1. BEAT the eggs, milk, salt and pepper in microwave-safe bowl or 12-ounce coffee mug, until blended. Add cheese or herbs as desired.

    2. MICROWAVE on HIGH for 45 seconds, then stop and stir. Continue to microwave until the eggs are almost set, 30 to 45 seconds longer. Serve immediately.

     
    NOTES

  • Microwave ovens vary in strength. Cook time may need to be adjusted.
  • Even if the eggs look like they can use a few more seconds, don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
  •  

    Variations For Any Scrambled Eggs Recipe

  • For rich creamy scrambled eggs, you can use cream instead of milk, or add small cubes of cream cheese or a dollop of cottage cheese before cooking. Chef Wylie Dufresne adds cream cheese to his scrambled eggs recipe.
  • For added flavor, stir a bit of creamy salad dressing, pesto or salsa into the egg mixture.
  •  
    MILK VERSUS NO MILK

    Always add milk (ideally whole milk) or cream to scrambled eggs. The fat in the milk/cream slows down the cooking process, and the additional water (milk is approximately 87% water) adds to the tenderness.

    On the other hand, don’t add milk to omelets. They have a more compact structure; adding milk can make them harder.

      




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