On Microwaving Eggs

Everyone in my office seems fascinated when I crack some raw eggs into a bowl and whip up some delicious, fluffy professional-looking scrambled eggs in two minutes flat. Hard-boiled (or hard-baked) eggs are a delicious protein-dense snack, but making and then peeling them can be such a pain in the ass, and who has time to make breakfast in the morning?

Breakfast or 4 p.m. treat, microwaved eggs are pretty much perfect either way, and you can add some salt, pepper, cheese …

I almost prefer them to real homemade scrambled eggs, which I somehow manage to bungle every time.

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One thought on “On Microwaving Eggs

  1. Some1 says:

    Bungle-Free scrambled eggs: (If you can’t stand whites in your scrambled eggs, as some I know can’t, feel free to beat them with first.)

    Take a large non-stick pan and set it on the stove on medium heat.
    Melt about (1 tsp per egg) of butter in the pan and swirl it to coat the bottom.

    When the butter begins to sizzle, crack your eggs into the pan and add spices.

    Let them sit for a moment, until the bottom is no longer transparent, then break apart and flip pieces with a spatula (I find semi-firm spatulas work better than any fully hard or really soft kinds) until the uncooked sides are on the pan again.

    Repeat, breaking up the eggs into smaller curds and adding bacon, chives, onion, cheese or other toppings when the eggs are firmer and almost finished.

    If you want to incorporate eggs into something more fully, then get the only eggs about half-finished instead of almost done, before adding the other thing (such as eggs scrambled into pre-made homefries).

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