How to make scrambled eggs in a Microwave?

In the series about eggs, we saw a post on making scrambled eggs. In this post I would like to write about making scrambled eggs but in a microwave oven than a conventional way of preparation. It is all similar to preparing scrambled eggs in a pan, this microwaved scrambled eggs.

Why did I want to write this post? cause I have an oven and have used it very sparingly and most often than not it would be used to boil water and heat coffee or milk. One fine day I thought to myself how else can I make use of the oven and it was a realization that eggs can be tested (the one thing that would not require greater time and energy). So there I started this experimentation with eggs and to my disbelief the end product (scrambled eggs) were done perfect to the "T"

Now, I go right to this post... find below the ingredients and the instructions.

Ingredients : (the same ingredients as a regular preparation)

3 nos - Eggs
Salt and pepper to taste
2 tbsp - Butter
3 tbsp - Milk
1 tbsp - Cheddar Cheese

Cooking Instructions :

- Break the eggs into a bowl
- Add one tablespoon of milk, this will ensure the dish does not turn out tough or rubbery.
- Mix well until the color and texture are uniform throughout.
- Add salt and pepper to season
- Grease a microwave safe bowl with cooking spray or butter. If you do this, the egg batter will not stick to the bowl in the cooking process.
- Place in the microwave and cook for 30 seconds. Remove, as they will be partially formed.
- Use your fork and stir them gently, so that the uncooked blends in with the still loose egg. Set the eggs back in the microwave.
- Microwave the eggs for about 10 seconds more and check them. The moisture content depends a lot on how you want it. If wanting drier eggs place them in the oven for a few more seconds.
- Microwave for 10 second intervals until you get more solid egg than liquid. Be sure not to overcook or burn the eggs.

Enjoy scrambled eggs on toast. If you liked the recipe, make sure you subscribe to more such posts by Email

Suggested Reading :

Making scrambled eggs
Effective way to Hard Boil eggs
Egg Handling Handbook

How to make scrambled eggs?

All the time I am in awe of the bright golden color and the smooth texture and have always wanted to be sure with a fool proof way of preparing scrambled eggs. In this post I am trying to get as close as perfect in preparing scrabled eggs, let me know if the recipe would be enough to make the prefect scrambled eggs

Ingredients :

3 nos - Eggs
Salt and pepper to taste
2 tbsp - Butter
3 tbsp - Milk
1 tbsp - Cheddar Cheese

Cooking Instructions :

- Break the eggs into a bowl
- Add one tablespoon of milk, this will ensure the dish does not turn out tough or rubbery.
- Mix well until the color and texture are uniform throughout.
- Add salt and pepper to season
- Heat butter in a frying pan, make sure the butter coats the entire pan.
- Pour the eggs on the pan after ensuring the heat of the pan is right.
- Whisk the eggs and leave for a minute before you toss the eggs from the sides to the centre
- The moisture content in the scrambled eggs solely depends on how you want it, the more moist remove sooner after just ensuring the eggs are cooked
- If you want more drier scrambled eggs leave the eggs in the pan for a little more time.
- Serve it on toasted break, garnished with chopped parsley.

There you have it a perfect way to prepare scrambled eggs, subscribe to more such posts by Email

Suggested Reading :

Effective eay to hardboil eggs
Peeling a hardboiled egg
Egg handling handbook

How to Peel a Hard Boiled Egg?

We looked at how to hard boil an Egg and once the egg is boiled it becomes a tedious job to peel the egg without making an art on the egg white. Not any more, we will look at a simple process to negate the painstaking work of removing the shell from the hard boiled egg. This process will guarantee lesser time, say about three seconds every time.
Check the steps below and its a sure way to better your egg peeling skills

Once the hard boiled egg is prepared, you need to let it cool. Soaking in ice water is a good way to speed up this process

Crack the shell at each end by firmly tapping the egg onto a hard surface such as a counter. Do one end, and then the other.

There is an air bubble in the wide end of the egg; you want to crush this.

Place the side of the egg on a counter and roll forward for one revolution with your palm firmly down on the top of the egg.

Submerge the egg in a bowl of warm water and slip the entire shell off in less than a second.

Peel the egg effectively from now on. Until next post.

Effective way to Hard Boil eggs

This is the second time I slipped into hibernation, my apologies. I hold a decent job (Decent in the eyes of the society) and for this reason am I not in a position to dedicate time to this blog. Anyways, coming back from hibernation I would like to talk about something that sounds too simple yet we most often make a mess out of it.
Cooking Eggs!!!, in this post I would talk about Hard Boiled eggs. Although the name suggests hard boiled, it is not hard but soft and tender. Sometime back I had written a post on Egg Handling, please refer to the same to efficiently handle eggs.
Ok now, how do we positilvely boil an egg to perfection? This is how, to make a perfect hard boiled egg one can cook the egg at 65 degree Celcius for about six hours to achieve a tender white and a semi solid yolk or follow a fool proof method as below

- Place the eggs gently in an empty pot. Some sources recommend making a shallow hole with a pin at the flatter end so that it'll let the expanding air escape thus reducing the chance of cracking but studies have shown this isn't a reliable technique.Adding salt or vinegar to the water, however, may help the proteins in the white coagulate faster so any cracks in the shell quickly get plugged.
- Fill the pot with enough cold tap water to completely cover eggs with about 1 inch or 3 cm of water over them. If the water is cold, the eggs will take longer to cook. If the water is hot, though, you may risk the water getting too hot and overcooking the eggs. Put on a lid.
- Bring the water to a roiling boil over high heat, then immediately remove from heat. As soon as the water reaches the boiling point, remove the pot from the heat. Don't remove the lid so that the water doesn't cool off too quickly. You want it to hover at a temperature close to but below boiling. Leave the eggs in the hot water for ten minutes. It is important you do not time the ten minutes until the water started boiling. If you set the timer before that, you will end up with soft-boiled eggs. And if you set it too late or let the eggs linger at boiling temperature, the yolks will turn a slight greenish color and begin to smell like sulfur.
- Stop the cooking process. Chill the eggs by placing them under cold running water or in a bowl of ice water. Let them sit for a few minutes until the egg is completely cooled.
- Peel the eggs when they're cool enough to handle. Source : www.wikihow.com

There you go, you'll have a perfect hard boiled egg if you are to follow the steps judiciously. Also, you'd be interested in knowing an sure shot effective way to peel a boiled egg. I had mentioned in my previous post that I would list the Travancore Cuisine's popular dishes and recipes. I would do that in my next post.

The Egg Handling Handbook

Why is egg safety a concern?

Eggs can be part of a healthy diet. However, they are perishable, just like raw meat,poultry and fish. To be safe, they must be properly refrigerated and cooked. Also todaysome unbroken shell eggs may contain bacteria that can make you sick unless the eggsare carefully handled. This bacteria is Salmonella enteritidis. While the number of eggsaffected is less than one in ten thousand, there have been scattered outbreaks in the lastfew years. Currently the government, the egg industry and the scientific community areworking together to solve the problem.

What part of the egg carries the bacteria?

Researchers say the salmonella bacteria are usually in the yolk or yellow. But theycan't rule out its presence in egg whites. So everyone is advised against eating raw orundercooked egg yolks, whites or products containing them.

Who should be extra-careful?

People with health problems, the very young, the elderly and pregnant women ( therisk is to the unborn child) are particularly vulnerable to Salmonella enteritidisinfections. Health problems could be a chronic illness or any condition which weakensthe immune system.

What can you do at home?

Proper refrigeration, cooking and handling should solve most "egg" problems. Youcan continue to enjoy eggs and egg-rich foods if you follow these safe handling guidelines.

To be egg-safe:

1. Avoid eating raw eggs or foods that contain them. This includes "health food" milkshakes and raw eggs. Caesar salad, Hollandaise sauce, and any other food likehomemade mayonnaise, ice cream, or eggnog made from recipes in which the raw eggingredients are not cooked.

2. At the store, choose Grade A or AA eggs with clean, uncracked shells. Make sure theyhave been refrigerated in the store. Any bacteria present in an egg can grow quickly atroom temperature.

3. Refrigerating eggs - Take eggs straight home to the refrigerator. A home refrigeratorshould be running at 40 degrees Fahrenheit. Store them in the grocery carton in thecoolest part of the refrigerator, not in the door. Don't wash eggs. You'll remove aprotective coating applied at the packing plant.

4. How long will eggs keep in the refrigerator? Use raw shell eggs within 3 to 5 weeks.Hard-cooked eggs will keep 1 week. Use leftover yolks and whites within 4 days.

5. How long will eggs keep frozen? About 6 months. You can freeze white separately.For whole eggs, beat yolks and whites together.If eggs freeze accidentally in their shells,keep them frozen until needed. Defrost in the refrigerator. Discard any with crackedshells.

6. Handling eggs- Wash hands, utensils, equipment and work areas with hot, soapywater before and after contact with eggs and egg-rich foods. Avoid keeping eggs out ofthe refrigerator over two hours. Serve cooked eggs and egg-rich foods immediately aftercooking, or refrigerate at once for later use. Use within 3-4 days.

7. Leftovers - Divide large amounts of egg-rich foods into small containers for quickcooling.

8. Cooking times-Fried eggs- 2 to 3 minutes on each side; 4 minutes in a covered pan.Scrambled eggs- should be cooked until firm throughout.Poached eggs- Cook 5 minutes over boiling waterSoft-cooked eggs- Cook in the shell 7 minutes.

9. Safer egg recipes- Update recipes for Caesar salad, Hollandaise sauce, homemademayonnaise, salad dressing and other uncooked egg-based sauces by using commercialpasteurized eggs or egg substitutes. Egg mixtures are safe if they reach 160 degreesFahrenheit, so you can make eggnog, ice cream and soft custards from fresh eggs if youstart with a cooked base. Use a thermometer or heat gently until the mixture coats ametal spoon.

10. Easter eggs- Cooking removes the eggshell's natural protective coating, so hardcooked eggs are more susceptible to bacteria than fresh shell eggs. Refrigerate Easter eggsimmediately after cooking and drying. Do not leave them off refrigeration for over twohours during the hunt either. After your "bunnies" have found their eggs, refrigeratethe eggs again. They should keep for about a week.