I was never much of a fan of making scrambled eggs until I learnt how to do it in a microwave, which I find more reliable and less messy for cleanup. Since then, it’s been a long-standing kitchen staple. Here’s how I do it.
The following two-egg recipe produces a nice quantity of food for two slices of toast. You can work the recipe with much bigger quantities, but you’ll need to increase the cooking time (work in one-minute increments and check frequently — you can always do more, but it’s impossible to undo overcooking).
- Place 2 eggs and 60 mls of milk (plus salt and pepper if you like) in a tall-ish microwave-proof jug or cooking utensil. Whip together with a fork until combined.
- Cover the dish. (I use a saucer; cling film is fine, but I find the saucer is less hassle to add and remove and means I’m not needlessly consuming cling film.)
- Microwave for 60 seconds. Remove the cover and stir.
- Re-cover and microwave for a further 60 seconds. Break up the now-fully-cooked egg with a fork, and you’re done.
Obviously you can add extra ingredients such as herbs, and you can start the process by melting a little butter or margarine in the bowl before adding the egg and milk if you like for extra flavouring.