Go to the Recipe: Microwaved Scrambled Eggs
I have an older microwave (750 watts). What power is this recipe intended for and what time adjustment do I need to make for a 750 watt microwave?
If I'm using heavy whipping cream, (38% fat), how does that affect the milk to butter ratio? Should I just sub in the cream and omit the butter completely?
you shouldn't need to make any adjustments, just enjoy!
Why 2% milk?
The milk can really be any percentage that you have at home, or even cream. It is helping as a tenderizer and emulsifier so you can add more butter.
How and when can I add cheese, possible veggies, possibly proteins, and when can I add fresh herbs if other than just on top after cooking? Because butter and eggs will get you so far, but sometimes you need CHEESE!
I would add it all after the eggs are cooked, right after you pull it from the microwave and give it a mix.
why do you salt at the end, rather than at the beginning?
Salt will draw out moisture and affect the texture. Salting at the end allows the moisture to remain intact.
I recently came into an embarrassing luxury of eggs, so now I am trying out all of the scrambled egg recipes. This one is remarkable, assuming you don’t have a snobby bias against microwaves. It works; it’s easy to creep up to your desired texture in steps; it’s tasty. Now I have a way to make above average eggs in a motel “kitchenette” with a mini-fridge and a microwave. Can’t beat that. (We’re not always cooking in commercial kitchens…).
