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microwave egg prep

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01 / Original postmicrowave egg prepblake murphy · 1 Jul 2007 02 / This pagePosts 1–8Page 1 of 1 · chronological order 03 / Latest replyPost #8Buckler · 4 Jul 2007

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General fitness, health and nutrition
Published
1 July 2007
Last activity
4 July 2007
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blake murphy
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  1. Original post
    blake murphy
    Archived post
    #1

    a friend of mine on another internet entity posted this:

    OK, so I've been off the diet food for a while and need to start
    getting my eating going the other direction. Problem is I needed a
    fast, easy to do breakfast thing that I can do while very, very,
    groggy. (I'm not a morning person.)

    When I was doing the diet food, they had these powered eggs I liked.
    Dump in some water, microwave, stir, microwave some more, you're done.
    Trouble is the only ones I like were the ones with chopped vegetables,
    the other ones were horrible. The "smoke flavor" ones were OK but
    they changed them for the worse, the ones with cheese cooked up wrong
    and left residual water.

    [...]

    So I check the net for microwave egg methods, and found one that
    works, with a bit of modification for my preferences.

    One egg, scrambled, in a coffee mug. Add 1/4 teaspoonish of water.
    Season as you wish. MW for 15 seconds, stir again. MW for 15 seconds
    more, stir again. MW for up to 15 seconds more.

    Comes out not sticking to the walls of the cup, and hot. It looks
    scrambled, but it tastes somewhere between boiled and scrambled.
    Having no added fat, there's no flavor from the fat.

    Online variants suggested more water, or using milk, to make the egg
    fluffy. I don't want egg fluff, I want eggs. Others have suggested
    throwing in a pat of butter, which I will experiment with to add
    flavor, but I don't want too much, because I don't want the butter to
    overwhelm, and at 45 seconds total cook time, that's not a lot to get
    the butter melted right.

    *

    anyhow, he was looking for other variations. i suggested maybe a
    squirt of sriracha, some salsa, pre-browning a couple day's worth of
    onion, chopped vegetables or chopped jalapeño, etc., and that maybe
    the cheese would work better with real eggs. (i told him i was happy
    he was off powdered eggs.)

    i also told him i would put the question to the good folks here. and
    here it is.

    (you can blather about how cooked in a pan is better if you feel you
    must, but that's not really the question.)

    with the utmost faith in your ability, i remain,

    your pal,
    blake

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  2. Tara
    Archived post
    #2

    I spray the inside of a big coffee mug with butter flavored Pam, then
    drop in an egg. I stir in salt, pepper, and Tabasco sauce. I
    microwave it for fifty seconds, stopping and stirring it once if I
    think about it.

    Tara

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  3. none
    Archived post
    #3
    Tara said:

    I spray the inside of a big coffee mug with butter flavored Pam, then
    drop in an egg. I stir in salt, pepper, and Tabasco sauce. I
    microwave it for fifty seconds, stopping and stirring it once if I
    think about it.

    Tara

    Good idea with that Pam spray! I've been using cheap disposable paper
    bowls and just throwing away whatever didn't want to scrape loose. I
    usually mix in some grated cheese, too.

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  4. cybercat
    Archived post
    #4

    "blake murphy" <[email hidden]> wrote

    Quoted message said:


    (you can blather about how cooked in a pan is better if you feel you
    must, but that's not really the question.)

    Cooked in a pan is actually a whole lot easier, in addition to being
    better tasting. Educate your friend.

    Report
  5. Sheldon
    Archived post
    #5
    cybercat said:

    "blake murphy" <[email hidden]> wrote

    Quoted message said:

    (you can blather about how cooked in a pan is better if you feel you
    must, but that's not really the question.)

    Cooked in a pan is actually a whole lot easier, in addition to being
    better tasting. Educate your friend.

    Actually for one or two scrabbled eggs it's one of the things a
    microwave oven does better than any other method.

    aeb.org
    Microwave: In 10-ounce custard cup, beat together eggs and milk with
    salt and pepper, if desired, until blended. Omit or add butter, as
    desired. Cook on full power, stirring once or twice, until almost
    set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with
    plastic wrap and let stand until eggs are thickened and no visible
    liquid egg remains, about 1 minute.

    Microwave cooking time is based on a full power output of 600 to 700
    watts. For a lower wattage oven, allow more time.
    ---

    Sheldon

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  6. hahabogus
    Archived post
    #6

    Sheldon <[email hidden]> wrote in news:1183298124.134564.92590
    @g4g2000hsf.googlegroups.com:

    Quoted message said:

    Actually for one or two scrabbled eggs it's one of the things a
    microwave oven does better than any other method.

    Note: it is important to pam the cooking vessel first to aid clean up.

    --

    The house of the burning beet-Alan

    It'll be a sunny day in August, when the Moon will shine that night-
    Elbonian Folklore

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  7. Omelet
    Archived post
    #7

    In article <[email hidden]>, "cybercat" <[email hidden]>

    Quoted message said:

    "blake murphy" <[email hidden]> wrote

    Quoted message said:


    (you can blather about how cooked in a pan is better if you feel you
    must, but that's not really the question.)

    Cooked in a pan is actually a whole lot easier, in addition to being
    better tasting. Educate your friend.

    To hell with scrambled eggs in the m-wave!

    Heat skillet with a light coating of oil.

    Drop in 2 eggs when it's nice and hot.

    Cover TIGHTLY.

    Add about 1/4 cup of water, re-cover immediately.

    Time for 2 minutes, max.

    Serve.

    Pan basted/steamed eggs...

    Far superior, and faster imho.
    --
    Peace, Om

    Remove _ to validate e-mails.

    "My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

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  8. Buckler
    Archived post
    #8

    From personal experience, I've found that adding water to the eggs for
    microwaving can be bad...the microwave process appears to contract the
    egg proteins violently, expelling all the water almost immediately,
    which leaves your otherwise lovely eggs in a pool of liquid. I'd try
    cream or half and half instead.

    As for add-ins, anything you can put in an omelet should work with
    your nuked eggs, allowing a few more seconds for each bit of mass you
    put in. As regards cheese, save it for the last 15-20 seconds, then
    give it a stir when done.

    Cheers!

    Report

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