Scrambled eggs? That too on a microwave? I know what you are thinking! It shouldn’t be in a blog, right?! Its that simple a recipe!! And yet, yours truly had no idea that this can be done until I saw it in a cookbook.
Growing up, microwave wasn’t a part of our kitchen. Amma would cook only what is needed for the day. She would cook in the morning and leave it on top of the stove. It would all be consumed by dinner time. Rice is prepared fresh for dinner and that would impart the effect of a hot meal. You take a plate, serve yourself and eat. That’s it! There was no question about reheating the meals.
It was only after my son was born that we bothered to get a microwave. The sole purpose was reheating food as I was refrigerating food more than my mother did. So what I trying to say is that, though this recipe is very simple, I have never thought about preparing eggs this way until recently. Please don’t laugh at me :D. I am compensating for my ignorance and delayed enlightment by making this recipe regularly though.
The recipe is adapted from Pam Anderson’s The Perfect recipe for losing weight and eating right. The original recipe had buttermilk and a small chopped scallion too in it. My husband wasn’t a fan of the tangy flavor of buttermilk at first, but he was happy man when I served it as a filling for a sandwich. So I would recommend milk instead of buttermilk if you prefer. Now I completely skip it and cook the eggs alone with salt and pepper.
Another thing to keep in mind is the timings. That would vary from one machine to another. I followed the book as such and it turned out to be okay for me. You need to experiment a bit in case the timings don’t work out for you. The idea is to cook until it is almost done and to cover and cook using the residual heat for the last part.
Recipe adapted from: The Perfect recipe for losing weight and eating right.
Serves : 1
- 2 eggs
- 2 tablespoons milk or buttermilk
- 2 tablespoons grated cheese
- salt, pepper and red chilli flakes as needed for seasoning
Grease a microwave proof dish very lightly with cooking spray or teeny tiny bit of butter. Crack the eggs, add the buttermilk or milk and salt, red pepper flakes and pepper onto the bowl.Whisk until its mixed well.
Microwave for about a minute until its partially set. Take out, scramble with a fork and microwave again for another 45 seconds or 1 minute until its almost set.
Add cheese and scramble again with a fork. Cover and keep aside for a minute at least for the eggs to set completely. Serve as such or as a filling for a sandwich.
This recipe goes to this week’s Cooking from Cook Book Challenge. Please follow the link to know more about the event.