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When you only have a few minutes to put together breakfast, a good choice is to scramble eggs in the microwave. This makes the process very quick. They are temperamental, though, and surprisingly challenging to get properly. In one instant, they have the consistency of liquid, but in the next, they have the consistency of rubber. When you take them out of the microwave, they can look fine, but then they might shrink just a few seconds later. It is possible for them to be soggy, spongy, and flat; yet, it is quite difficult to achieve the fluffy and creamy texture that you are seeking; in fact, it is so difficult that it is almost mythological. But don't give up on the possibility of success. We are here to provide you with detailed instructions on how to properly prepare scrambled eggs in the microwave so that they have the desired airy and light texture. If you make a few tweaks, you'll be able to make eggs in the microwave even when you're not in a hurry to get out the door in the morning.
The use of the microwave offers various advantages. Despite the widespread falsehoods you've probably read about microwaves, it may be healthier than other methods of cooking. Many nutrients are lost when food is cooked at high temperatures for long periods of time, such as when frying, baking, or boiling. On the other side, microwaves can rapidly heat food without damaging as many of its nutrients. The convenience and lack of dirty dishes afterward make microwave cooking of eggs a no-brainer. If you follow these guidelines, you'll be wondering why you ever made scrambled eggs on the stovetop instead of the microwave.
Shape of Container: Your container shape determines how evenly your scramble cooks. You've surely noticed that when you microwave dense food like mashed potatoes or oats, the outside heats up but the middle stays cold. Microwaves heat food differently than stoves or ovens. Electromagnetic waves zap your meal instead of heat. This heats meals by vibrating water molecules. When you microwave food in a square or rectangular dish, the corners receive electromagnetic radiation from four angles (top, bottom, and two sides). The food's corners cook faster and unevenly. Since each portion receives radiation from the side, top, and bottom, a circular dish uniformly distributes heat. The middle will cook more slowly since it relies on the food around it to carry heat, but the corners won't be overcooked.
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Greasing: Before adding the whisked eggs to your dish, you should first coat it with some cooking spray that prevents sticking. In many respects, cooking with a microwave involves less effort than cooking with a hob; yet, coating the dish that is going to be hit by electromagnetic waves is just as necessary as greasing the pan that is going to be heated over an open flame. If you want your scramble to have more flavour, try making it with butter or ghee instead of cooking spray. Both will prevent the eggs from adhering to the dish and infuse them with a rich, nutty flavour that cannot be achieved with vegetable oil. Vegetable oil is the only option.
Add some liquid: Scrambled eggs that have been microwaved become flat and rubbery very quickly, since they're heated from all sides instead of just the bottom as on the hob. Liquid eggs solve this issue. One teaspoon of liquid per egg turns to steam and separates the protein strands in the egg before they can bind and form a rubbery pancake, keeping the scramble airy. Most scrambled egg recipes ask for water or milk, but you may use either. Choose milk for a creamier, thicker texture, or water for fluffy, light eggs. Use cream, broth, or plant-based milk. Before microwaving, whisk the eggs and liquid to maximize puffiness. The eggs will be lighter if you can whip more air into them now.
Use a mug: One of the methods to avoid frying your eggs too rapidly is to ensure you're using the proper size of the dish. If the mixture is too shallow, it will heat quickly and turn to rubber in a sip of coffee. If it's too deep, the eggs won't cook quickly, and you'll wonder why you used the microwave instead of the hob. When choosing your dish, make sure the uncooked eggs are at least half an inch deep. A coffee mug is excellent for boiling one or two eggs. It's also a handy method to customize scrambled eggs for many individuals. Instead of one huge bowl, divide the whisked eggs among numerous mugs and allow each person add their own seasonings.
Cook vegetables seperately: It is recommended to prepare the vegetables separately if you enjoy scrambled eggs with vegetables. Otherwise, when the eggs cook, the vegetables will shed liquid into them, turning them into an ugly stew. If you cook the vegetables separately, the process will take longer and result in more cleanup, but if you're in a rush, you can always raid your fridge for leftovers rather than chopping and sautéing new vegetables.
Stir and cook: Though it takes just a few minutes to microwave scrambled eggs. They must be checked every 30 seconds in the microwave to stay light and fluffy. Remove from the microwave and stir to scramble evenly. You'll get rubbery, overcooked corners and an uncooked centre if you leave the eggs alone for two or three minutes. As with stovetop scrambled eggs, the intervals at which you stir them is a delicate balance. You'll get overcooked and undercooked sections if you don't stir enough. But if you mix them too much, you'll knock all the air out and prevent them from inflating up or making them flat and rubbery instead of pillowy and custardy. Scoop and turn the eggs instead of whisking or swirling them. That way, you'll get the balance just right.
Temperature Setting: Scrambled eggs turn out best when prepared using standard settings that guarantee consistency. Unless you have the time to whisk the eggs every 10 seconds as they cook in the microwave, you probably shouldn't use the high setting. Scrambles can be checked less frequently at lower power settings, allowing you to prevent them from being overcooked. The best results are usually achieved by compromising on the medium power setting. The outcome will be influenced by how hot you prefer your eggs and how well your microwave performs. However, after a few attempts at microwave scrambled eggs, you'll learn what power level works best for you.
