Scrambled eggs

[Glaucus]

Never had salt & pepper and always cooked in the microwave. It takes like a minute to eat a bowl of them anyhow, so spending ages preparing them seems a bit strenuous.

Ages? 2mins in a pan,. There's not even any more washing up and microwaving makes them go rubbery and tasteless.

Salt brings out the flavour and is good for ya!

 

[Freefaller]

Microwave??? are you sick or something? they should be banned, awful inventions that ruin food.

I just use butter and eggs, keep putting it on and off the heat stirring away vigorously (will keep cooking whilst it's off the heat).

This boy has it spot on.

Though I like to add a bit of salt and pepper. And if I'm feeling naughty a touch of cream

 

[Scam]

Never had salt & pepper and always cooked in the microwave. It takes like a minute to eat a bowl of them anyhow, so spending ages preparing them seems a bit strenuous.

My thoughts exactly. The only time maybe i'd try frying them is if i was cooking a full english. Microwave and water all the way

 

[Sinque]

Milk, butter, eggs, mix, microwave, toast, butter, bang and they're done.

 

[Freefaller]

Microwaves are only good for reheating food and even then they do a dire job.

 

[Big Chris]

I might give all these different ideas a bash and see which method I like best. I'm siding with those who say microwaves are the devil's work though, I use mine to heat beans and hard butter, anything else comes out in a right mess.

 

[Adz]

Call me crazy but I quite like cheese in mine. Add it just before they're done and it should melt in nicely.

 

[DB_SamX]

http://www.ehow.com/

tbh. everything is on the internet.

 

[Mr_White]

My microwave scrambled eggs kick the **** out pan fried ones.

1 tablespoon of milk for each egg used, a knob of butter, beat it all together well in a bowl,

(1000W microwave)
Cook for: 1 egg, 30 secs
2 eggs, 50 secs
3 eggs, 1min 20secs

then beat them again

Cook for:

1 egg, 20 secs
2 eggs, 30 secs
3 eggs, 30 secs.

Stand for one minute.

Add salt and pepper lovely.

I have to disagree that microwaves should be banned, I moved house this year and left my old cooker, haven't bought a new one.

My microwave is a 1,000 watt microwave, a 1,300watt grill and a normal oven, and it's a ******* big beast to, add a portable hob for stuff you can't cook in the microwave, sorted.

Haven't needed a cooker at all, since I've got one

 

[Scam]

Microwaves are only good for reheating food and even then they do a dire job.

Actually, i'm fairly certain microwaving vegetables is much better for them/you than boiling them. Steaming is the king to keeping the good stuff in, but that really is a lot of effort

Can all the people posting milk in their recipes please go try water instead and tell me what they think? I personally prefer it!

 

[Arcade Fire]

An excellent piece of advice I read in a previous thread about this was to break the eggs directly into the pan with a knob of melted butter, and only then start to beat them - quite slowly mind, without making them into a completely homogeneous mush. Then take the pan on and off the heat for 30 seconds at a time, so that they don't cook too quickly, and season at the end. It worked really well.

Since then I've looked at a couple of other recipes. The best I found was in a Delia cookbook(!) where she suggested that you melt butter in the bottom of a pan and add pre-beaten and pre-seasoned eggs, stirring vigorously with a wooden spoon. Just before it's done (ie when there's still a bit of liquid egg) you take it off the heat and add another knob of butter, which you let melt into the eggs as you continue stirring them.

Now I tend to go for something like the mean of the two. I break the eggs directly into a pan containing melted butter and only beat the eggs quite gently, because I find that finding occasional pieces of yolk in your scrambled egg is much nicer than just having a uniform texture. This also means that your egg is 'lumpier' and not quite so broken up, which I prefer. However, I still follow the Delia advice of cooking it continuously over a low heat, and only removing it at the end, when you add another knob of butter (and perhaps a splash of cream - not milk). This is by far the best way I've found, out of probably a good 10-12 different recipes that I've tried.

For something really lush (and only if you've got time to prepare) you can soak strips of smoked salmon in cream for about half an hour to an hour beforehand, and then mix them into the egg at the end. Then serve it atop toasted ciabatta. Yum.

 

[brocksta]

ive never seen so many recipes for something as simple as scrambled egg

 

[Freefaller]

Any cook worth his salt wouldn't use a microwave bar for necessity.

Heck you can make a folded omelette in under a minute in a pan. Scrambled eggs in a pan are fare easier to make than in a microwave. I'm sure a microwave is capable of getting it "just right" but it requires a lot more effort for no reason. Furthermore you can't keep stirring it on and off the fire as you can with a pan.

I'm afraid you just can't make proper scrambled eggs in a microwave. Sure they're nice, but they won't have the edge on pan prepared ones. Not a chance.

 

[Freefaller]

Actually, i'm fairly certain microwaving vegetables is much better for them/you than boiling them. Steaming is the king to keeping the good stuff in, but that really is a lot of effort

Can all the people posting milk in their recipes please go try water instead and tell me what they think? I personally prefer it!

Ok I'll agree with you there - it does make cooking veggies easier

 

[daz]

Add smoked salmon and chives to your scrambled eggs for the breakfast of kings.

 

[Cybermyk]

Ok I'll agree with you there - it does make cooking veggies easier

When I cook new potatoes I use one of those chinese bamboo steamers (Asda for a couple of quid) to steam the veg on top of the potato pan. Saves money/environment/whatever and it's > microwaves

I'll cook fish in there too for a full dinner on one pan

 

[Freefaller]

Yeah steaming is awesome - keeps the flavour without making them go soggy or limp.

 

[Pho]

Now I tend to go for something like the mean of the two. I break the eggs directly into a pan containing melted butter and only beat the eggs quite gently, because I find that finding occasional pieces of yolk in your scrambled egg is much nicer than just having a uniform texture. This also means that your egg is 'lumpier' and not quite so broken up, which I prefer. However, I still follow the Delia advice of cooking it continuously over a low heat, and only removing it at the end, when you add another knob of butter (and perhaps a splash of cream - not milk). This is by far the best way I've found, out of probably a good 10-12 different recipes that I've tried.

I'd prefer to cook them this way, but whenever I break eggs I usually end up with tiny pieces of shell in the egg, so I break them into a dish first and remove every piece of shell.

Maybe it's just my egg breaking technique? Is there any preferred methods with cracking them on the side of a dish/cup or with a knife?

 

[dbmzk1]

Egg + Milk + Other stuff that tastes good + Microwave = Win

Hell of a lot nicer than in a pan imo. Also you don't have to scrape burnt egg from the bottom of said pan if you do it in the microwave

 

[Cybermyk]

I'd prefer to cook them this way, but whenever I break eggs I usually end up with tiny pieces of shell in the egg, so I break them into a dish first and remove every piece of shell.

This rarely happens to me and I usually break them one handed. I think the trick is to make sure you get a good break with the first impact.