Scrambled Eggs

"Condeduque de Castroverde" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just bought this Sharp Microwave 1200 Mgh. Can someone
tell me how to make scramble eggs please. I am not a
cook just in the over the hill gang trying to cook for
myself. Thanks

Scrambled eggs in a microwave are very easy, very fast, and
very good. They come out light and fluffy in a way that's
very hard to replicate using a pan on the cooker.

The important thing to remember is that when you are cooking
them the top of the egg mixture will cook solid before the
bottom does. You MUST stop the oven every 15-30 seconds
(depending on how high a power setting you're using) and
give them stir. I forgot this once, years ago, when using my
mother's brand-new oven. It took me days to get all the bits
of cooked egg out of the exhaust grill.

You can use any microwave-safe container. I've a friend who
uses a plastic measuring jug, while I prefer a soup bowl.
Crack the eggs into the container. Add salt and pepper or
not, as you prefer. Give it all a gentle mix using a knife.
There's no need to get a fork and beat the dickens out of
it. Just break the yolks and give it all a sort of smoosh
about a bit.

Then bung the whole lot in the oven. I tend to use a medium-
high power setting which is about a medium for your oven.
You can just blast it on high, but I prefer the lower
setting as it gives me a little more time to remember to
stir it and avoid the inevitable explosion that comes when
you forget.

When you pull the eggs out to stir you can also check for
doneness. It depends on how dry you like them. I prefer
them quite underdone and creamy. Experiment a few times and
you'll figure out a formula for making them the way you
like them.

Good luck. And don't forget to stir!

"RobertE" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

When you pull the eggs out to stir you can also check for
doneness. It depends on how dry you like them. I prefer
them quite underdone and creamy. Experiment a few times
and you'll figure out a formula for making them the way
you like them.

Good luck. And don't forget to stir!

I cook them one at a time in a coffee mug. Pam the mug. Add
egg and a tbsp water mix. Nuke on high for 54 sec. My
microwave is an older model so your time may vary

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"RobertE" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Scrambled eggs in a microwave are very easy, very fast,
and very good.

They

Quoted message said:

come out light and fluffy in a way that's very hard to
replicate using a

pan

Quoted message said:

on the cooker.

The important thing to remember is that when you are
cooking them the top

of

Quoted message said:

the egg mixture will cook solid before the bottom does.
You MUST stop the oven every 15-30 seconds (depending on
how high a power setting you're using) and give them stir.
I forgot this once, years ago, when using my mother's brand-
new oven. It took me days to get all the bits of cooked
egg out of the exhaust grill.

You can use any microwave-safe container. I've a friend
who uses a plastic measuring jug, while I prefer a soup
bowl. Crack the eggs into the container. Add salt and
pepper or not, as you prefer. Give it all a gentle mix
using a knife. There's no need to get a fork and beat the
dickens out

of

Quoted message said:

it. Just break the yolks and give it all a sort of smoosh
about a bit.

Then bung the whole lot in the oven. I tend to use a medium-
high power setting which is about a medium for your oven.
You can just blast it on high, but I prefer the lower
setting as it gives me a little more time to remember to
stir it and avoid the inevitable explosion that comes when
you forget.

When you pull the eggs out to stir you can also check for
doneness. It depends on how dry you like them. I prefer
them quite underdone and

creamy.

Quoted message said:

Experiment a few times and you'll figure out a formula for
making them the way you like them.

Good luck. And don't forget to stir!

There's a microwave in my kitchen, but I've not found a use
for it. Having read all this about egg-scrambling I still
haven't. :-))

And have you discovered Pillsbury's frozen biscuits yet?
They're very good. You can cook as many as you like (in the
regular oven), and put the rest back in the freezer.

The best things I've found outside of homemade.

Pat

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"RobertE" <[email hidden]> wrote in news:MuidnRekl-x87y_dRVn-
[email hidden]:

Quoted message said:

When you pull the eggs out to stir you can also check
for doneness. It depends on how dry you like them. I
prefer them quite underdone and creamy. Experiment a few
times and you'll figure out a formula for making them
the way you like them.

Good luck. And don't forget to stir!

I cook them one at a time in a coffee mug. Pam the mug.
Add egg and a tbsp water mix. Nuke on high for 54 sec. My
microwave is an older model so your time may vary

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

In article <[email hidden]>,

(Condeduque de Castroverde) said:

I just bought this Sharp Microwave 1200 Mgh. Can someone
tell me how to make scramble eggs please. I am not a
cook just in the over the hill gang trying to cook for
myself. Thanks

Two eggs in a micro-safe bowl. A tablespoon of water. S&P.
Beat with a fork. Cook at about 70% power for a couple
minutes, stopping and stirring a couple times. That should
do it. The consistency is different than when cooked in a
skillet on the stove.
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 5/16/04.
Only a month until my birthday. "Shop early, shop often,
shop big." Good gin and cheap chocolate preferred -- or is
it cheap gin and good chocolate? I can never remember!

Quoted message said:

Quoted message said:

Scrambled eggs in a microwave are very easy, very fast,
and very good.

They

Quoted message said:

come out light and fluffy in a way that's very hard to
replicate using a

pan

Quoted message said:

on the cooker.

The important thing to remember is that when you are
cooking them the

top

Quoted message said:

of

Quoted message said:

the egg mixture will cook solid before the bottom does.
You MUST stop

the

Quoted message said:

Quoted message said:

oven every 15-30 seconds (depending on how high a power
setting you're using) and give them stir. I forgot this
once, years ago, when using my mother's brand-new oven.
It took me days to get all the bits of cooked

egg

Quoted message said:

Quoted message said:

out of the exhaust grill.

You can use any microwave-safe container. I've a friend
who uses a

plastic

Quoted message said:

Quoted message said:

measuring jug, while I prefer a soup bowl. Crack the
eggs into the container. Add salt and pepper or not, as
you prefer. Give it all a

gentle

Quoted message said:

Quoted message said:

mix using a knife. There's no need to get a fork and
beat the dickens

out

Quoted message said:

of

Quoted message said:

it. Just break the yolks and give it all a sort of
smoosh about a bit.

Then bung the whole lot in the oven. I tend to use a medium-
high power setting which is about a medium for your
oven. You can just blast it on high, but I prefer the
lower setting as it gives me a little more time

to

Quoted message said:

Quoted message said:

remember to stir it and avoid the inevitable explosion
that comes when

you

Quoted message said:

Quoted message said:

forget.

When you pull the eggs out to stir you can also check
for doneness. It depends on how dry you like them. I
prefer them quite underdone and

creamy.

Quoted message said:

Experiment a few times and you'll figure out a formula
for making them

the

Quoted message said:

Quoted message said:

way you like them.

Good luck. And don't forget to stir!

There's a microwave in my kitchen, but I've not found a
use for it. Having read all this about egg-scrambling I
still haven't. :-))

i agree, microwaves and breakfast don't mix. cook eggs and
bacon in a pan, then nuke eggs and bacon in microwave and
see which one you prefer.

Quoted message said:

Quoted message said:

There's a microwave in my kitchen, but I've not found a use for it. Having
read all this about egg-scrambling I still haven't. :-))

i agree, microwaves and breakfast don't mix. cook eggs and
bacon in a pan, then nuke eggs and bacon in microwave and
see which one you prefer.

Not missing anything... microwave scrambled eggs are vile,
rubbery things fit only to be a dog's chew toy.

D said:

Quoted message said:

Quoted message said:

There's a microwave in my kitchen, but I've not found a
use for it. Having read all this about egg-scrambling I
still haven't. :-))

i agree, microwaves and breakfast don't mix. cook eggs
and bacon in a pan, then nuke eggs and bacon in microwave
and see which one you prefer.

Not missing anything... microwave scrambled eggs are vile,
rubbery things fit only to be a dog's chew toy.

Dog's don't seem to mind them, though 😉

Jill

D said:

Quoted message said:

Quoted message said:

There's a microwave in my kitchen, but I've not found a
use for it. Having read all this about egg-scrambling I
still haven't. :-))

i agree, microwaves and breakfast don't mix. cook eggs
and bacon in a pan, then nuke eggs and bacon in microwave
and see which one you prefer.

Not missing anything... microwave scrambled eggs are vile,
rubbery things fit only to be a dog's chew toy.

you've overcooked them then.

--
16-20-26