Scrambled eggs are a classic breakfast favourite, but the aftermath of cooking them on the stove, including greasy pans and lingering smells, can be off-putting.
The traditional method of making scrambled eggs often results in oil splatters and a messy stovetop, deterring many from preparing a delicious homecooked breakfast.
But Karli Bitner, culinary expert and founder of Cooking With Karli, has revealed a hassle-free alternative to frying that’s so straightforward, even kids can master it – and it’s all down to the microwave.
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Karli Bitner explains: “Microwave scrambled eggs are the perfect first food to teach your child to make themselves! These are fast, easy and have minimal cleanup!”
While microwaving scrambled eggs might sound odd, it’s not only quicker and reduces dishwashing, but it can also produce eggs with superior taste and texture, reports the Express.
Stovetop scrambled eggs require constant stirring to avoid being undercooked and soggy or overcooked and burnt if the heat isn’t just right. In contrast, microwaved scrambled eggs cook more uniformly, resulting in a consistent texture, and allow for easy adjustment of cooking times for preferred firmness or softness. Plus, there’s no need for oil when using the microwave.
How to cook scrambled eggs in the microwave
Ingredients
Method
Simply crack an egg into a small heatproof bowl or ramekin.
Season the egg with salt and pepper, then scramble it using a fork. Next, place the bowl in the microwave and cook for one minute.
The exact cooking time will vary depending on your microwave’s power, so you might need to tweak the timing slightly.
Once done, remove the bowl from the microwave using oven mitts as it will be extremely hot. Your fluffy and tasty scrambled eggs are now ready to be served on toast or topped with cheese, salsa, or any other topping of your choice.