Saturday, 24 March 2012
Microwave Scrambled Eggs
When I was a teenager, I was very fortunate to go to church with a very accomplished chef and musician. Of all the things he taught me about music, the main lesson I learnt from Jeff was how to cook scrambled eggs in the microwave. I know – a wealth of information in front of me and what do I remember? Scrambled eggs!
This is the easiest method I have ever come across and the washing up is minimal. This is also a great way to teach your teens how to cook their own breakfast on a Sunday morning!
4 large free range eggs
¼ cup light cream
1 tablespoon butter
1. Crack eggs into a microwave safe bowl, I use a plastic one so that it doesn’t get too hot to hold. Add cream and whisk (or beat thoroughly with a fork) until completely combined and foamy. Add the butter and stir through.
2. Place the bowl into a microwave (making sure you take out your fork!!) and cook for 2 minutes. Check eggs – they should be half cooked and half runny. Mix eggs, breaking up any large parts.
3. Place eggs back in microwave and cook for a further 1 minute. Check. If they are cooked to your liking, serve. If not, cook in 30 second lots until done to your liking.
These are Dale’s favourite eggs and he loves them with a side of bacon, a hash brown and a drizzle of truffle oil on top! Another thing we love to do with these eggs is to make egg and bacon sandwiches with them. Here’s how:
1. Cook your eggs.
2. In a sandwich press, lay out your bacon and shut the lid – cooking for about 2 – 3 minutes (depending on how you like your bacon and how hot your sandwich press gets).
3. Butter two pieces of bread and layer some bacon and scrambled eggs on each – be sure not to over fill. Cook in sandwich press until bread is golden brown. Serve with a coffee!
We often make these when we have a long drive ahead of us. We wrap them in grease proof paper, pour our coffees into our individual thermoses and hit the road!
Enjoy, Sunny xx