Amazing Fluffy Scrambled Eggs Using Your Microwave Oven
Now that's some fluffy eggs!
Rate it up if you like fluffy eggs
Ahhh eggs, my dear old friend
Who doesn't like eggs? It tastes great, it has protein, you can buy it in a number of ways, or you can walk over to your hen house and swipe a few for breakfast. You can buy cage-free, brown, natural and organic. Eggs are so versatile they even come in a carton, just shake and fry!
That's the beauty of eggs. you don't have to eat it for breakfast. Eggs are sophisticated enough that you can eat it for brunch, lunch, dinner, second dinner, or any time that you have that egg and ketchup desire. Eggs are international! You will never run out of recipes. Eggs are so flexible in taste that it goes with almost anything you may have in your fridge. Eggs and tuna patties, eggs and toast, eggs and veggie omelette, eggs and cheese, eggs and rice, eggs and what-so-ever your heart and stomach desires.
Yes, eggs are awesome, and of the many ways to cook eggs, scrambled eggs are the cat's meow. But they are not so awesome when they are scrambled into a heap of flat, loose, yellow beads that fall apart, or roll off of your fork when you try to eat them - and don't get me started on the crepe-thin omelets that I've seen people make.
Eggs, at their very best, should be THICK and FLUFFY! Did you hear the echoing effect on that one? Okay, and the secret to fluffy eggs? It's in the milk.
- 5 lg Eggs, White or brown
- 1/2 cup Milk, Whole, 2%, fat-free is fine
- 1/8 cup Margerine or butter, Use your favorite brand/type
- To your taste Your favorite seasonings
What's that squiggly white thing in an egg?
What is that white squiggly thing attached to the yoke when you crack open an egg?
On your way to fluffy eggs
- Gather your favorite ingredients for making eggs, but don't take out the frying pan, you'll be using your microwave for this one.
- Use a ceramic or ceramic-like microwave-safe bowl large enough to hold all the ingredients. The soft plastic type bowls always seem to singe or scar, so lets stick to the solid stuff.
- Add your butter/margerine to the bowl and heat in the microwave just long enough to melt - watch out it will sputter. Remember, just heat it to melt the butter.
- Now that the butter is melted into a liquid, add eggs and whisk until thoroughly mixed. Slowly add milk and continue to whisk until all ingredients are mixed well.
- There are so many different varieties of microwaves, some will take less time, others will take more. It all depends how powerful your microwave is that dictates how long the cooking process will take. Luckily, I have pictures that will keep you on the write path.
- Place your bowl of raw ingredients into the microwave, and place on cook for 3 minutes. Go ahead and start cooking, but after one minute, check your eggs to see how it is doing.
- Continue on until you have the consistentcy of the pictures provided. Do not over cook your eggs or they will turn green - in which case you could over cook some ham to accompany your green eggs... Bwahahaha.
- Okay, back to it. Now, I only kept the egg in the shape of the bowl because I like to play with my food, and I wanted to show you how thick your eggs will be. But by all means, you can cut it up with a fork, but not too small. I like to serve it in pie pieces, but that's just me. Don't forget to drain off any excess butter.
- Add your favorite meats to the dish, and you've got yourself a nice start for the day, or afternoon, er, or second lunch. I hope you will enjoy this recipe as my family does. Peace. Aloha, ahui hou from Kawi's Kitchen.