Creamy Scrambled Eggs In The Microwave Recipes

Steps:

• Spray a large glass bowl with cooking spray. Crack 1 egg into a small ramekin and then pour into the bowl. Whisk egg. Repeat with remaining eggs, whisking well after each addition.
• Cook eggs in a microwave oven for 30 seconds; remove from oven and stir. Continue cooking in 30-second intervals, stirring after each, until eggs are almost set, about 3 minutes total. Season with salt and pepper.

Steps:

• Whisk together all the ingredients in a large microwave-safe bowl.
• Microwage on high for 2 minutes Remove from the microwave and stir.
• Microwave for 1-2 minutes more, then stir.
• Repeat the process until the eggs are set but still moist, about 8 minutes total.
• Serve hot.

Steps:

• In a 1 1/2- 2 inches deep glass baking dish or casserole, melt the butter in the microwave (20 seconds, aprox.) Add the eggs, the salt and pepper and the milk. Whisk to blend well. Microwave for 1 1/2 minutes and lightly mix. Repeat once more.
• Sprinkle the cheese evenly and cook until cheese is melted and eggs are set to your liking. Remove from microwave and lightly mix. Serve hot, garnished with the green onions.

Steps:

• Use a fork to beat together the eggs, milk and a pinch of salt in a microwave-safe jug. Cook in the microwave on High for 30 seconds, then beat again and return to the microwave for another 30 seconds.
• Beat again, breaking up any lumps of egg. Microwave for another 15 seconds, then beat again; the eggs will be loose at this stage so serve them straightaway if this is how you like them. If you prefer your eggs a little firmer, microwave for a further 15 seconds, beat, then serve.

Steps:

• In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
• Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.