Cooking bacon...in a microwave?

desires said:
I almost agreed with you until I saw the eggs thing. It always seems to be too easy to overcook the eggs in the icrowave.

I have to say I was dubious about the bacon thing, however, the pictures shown seems to have it coming out crispy. I'd have no problem with this. If you're happy to grill instead of frying then I don't see why you wouldn't at least try microwaving. I've been to plenty of greasy spoons that use too much oil in the pan anyway and the bacon doesn't even come out crispy. Now that is disgusting bacon!
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does your microwave have an inverter? if not it will over cook them because they just beam full power pause pause pause full power pause pause full power.
like tin this pic
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sports_brah said:
teach us?
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WillyNelson said:
And what, pray tell, is the 'proper' way to make scrambled eggs?
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Keep eggs at room temp for a start, cold eggs + hot pan = rubbery flavourless eggs.
In general the only eggs you should chill are baking eggs, even then I don't wholly advise it.

Decent saucepan (preferably fluted, around 18cm for 3 eggs add 2 cm for every 2 subsequent eggs), over a medium to low heat, big knob of butter in it.

Whisk eggs til just combined, add salt and whisk more if you like fluffy eggs (I don't)

Add the eggs to the pan and stir slowly for big sized scrambles or fast for small, just slowly thicken then mixture is the game, too hot, you burn and get rubbery eggs, too low and you'll be there for hours.

Just before done consistency (depends how you like your eggs, go for 10-20% runnier than you'd like) remove from the heat, season liberally with pepper and consider adding some fresh chopped parsley if you have it.

It's not rocket science it's just good cooking.
 
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pitchfork said:
Keep eggs at room temp for a start, cold eggs + hot pan = rubbery flavourless eggs.
In general the only eggs you should chill are baking eggs, even then I don't wholly advise it.

Decent saucepan (preferably fluted, around 18cm for 3 eggs add 2 cm for every 2 subsequent eggs), over a medium to low heat, big knob of butter in it.

Whisk eggs til just combined, add salt and whisk more if you like fluffy eggs (I don't)

Add the eggs to the pan and stir slowly for big sized scrambles or fast for small, just slowly thicken then mixture is the game, too hot, you burn and get rubbery eggs, too low and you'll be there for hours.

Just before done consistency (depends how you like your eggs, go for 10-20% runnier than you'd like) remove from the heat, season liberally with pepper and consider adding some fresh chopped parsley if you have it.

It's not rocket science it's just good cooking.
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Have you ever tried making a little béchamel sauce (with a little nutmeg) as a base and scrambling the eggs into that? Absolutely divine! :cool:
 
pitchfork said:
Keep eggs at room temp for a start, cold eggs + hot pan = rubbery flavourless eggs.
In general the only eggs you should chill are baking eggs, even then I don't wholly advise it.

Decent saucepan (preferably fluted, around 18cm for 3 eggs add 2 cm for every 2 subsequent eggs), over a medium to low heat, big knob of butter in it.

Whisk eggs til just combined, add salt and whisk more if you like fluffy eggs (I don't)

Add the eggs to the pan and stir slowly for big sized scrambles or fast for small, just slowly thicken then mixture is the game, too hot, you burn and get rubbery eggs, too low and you'll be there for hours.

Just before done consistency (depends how you like your eggs, go for 10-20% runnier than you'd like) remove from the heat, season liberally with pepper and consider adding some fresh chopped parsley if you have it.

It's not rocket science it's just good cooking.
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So, almost precisely the way I posted :p
 
Whilst I agree pan-made scrambled eggs are better than microwave, I don't agree that it is perceivable to the point that it counters the ease and time-saving aspect of microwaving.

I do both, depending entirely on time constraints or how much I can be arsed. Took me a little while to perfect the micro-method (and it will vary from microwave to microwave), but I can make perfectly serviceable scrammy eggs in them.
 
Do this at work sometimes. Normal bacon in microwave for a few mins on a normal plate.

Those plastic microwave plates for cooking bacon are rubbish as the fatty liquid hardens and is hard to wash off compared to using a normal dinner plate.
 
I use a microwave when at work as we don't have an oven. I've found that if you cook a lot of bacon at once and flip/mix partway through you can get fairly decent results.

Mediocre bacon is better than no bacon.
 
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