Perfect Microwaved Scrambled Eggs And Cheese For One Food

FLUFFY MICROWAVE SCRAMBLED EGGS

Steps:

• Break the eggs into a microwave-proof mixing bowl. Add milk and salt; mix well.
• Pop the bowl into the microwave and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds. Repeat this pattern, stirring every 30 seconds for up to 2 1/2 minutes. Stop when eggs have the consistency you desire.

MICROWAVE CHEESY SCRAMBLED EGGS

Steps:

• Lightly oil the inside of a medium microwave safe bowl. Add the eggs, milk, salt and pepper into the bowl and beat until egg whites and yolks are evenly mixed.
• Cover with a microwave safe lid or plate.
• Microwave on High for 30 seconds. Stir the egg mixture and cover again.
• Microwave on High for 30 seconds again. Stir the egg mixture and cover again. Continue microwaving in 15 second intervals until cooked to your preference.
• Add cheese on top and cover for about 1 minute or microwave for about 15 seconds to melt the cheese. Season with additional salt and pepper if desired.

SCRAMBLED EGGS AND CHEESE

Steps:

• In a large (10-ounce) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion.
• Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave.
• With a clean fork, stir in shredded cheddar cheese; cover with a paper (or clean kitchen) towel. Let stand until cheese has melted and eggs are set, about 1 minute. Top with grape or cherry tomato, and serve immediately.

BUTTERY MICROWAVE SCRAMBLED EGGS FOR TWO

Steps:

• In 2 1/2-cup bowl, melt butter in microwave on high for 30 seconds.
• Whisk eggs with remaining ingredients in a separate bowl until well blended.
• Add egg mixture to the melted butter. Cover with vented plastic wrap.
• Cook on medium-high for 2 1/2 minutes, stirring halfway through cooking.
• Cook on low 30 seconds.
• Let stand 1 minute before serving.

MICROWAVE SCRAMBLED EGGS

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.

CREAMY SCRAMBLED EGGS IN THE MICROWAVE

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.

SCRAMBLED EGGS WITH CHEESE

Steps:

• Crack 3 eggs into a bowl. Beat with fork. Add a splash of water. Stir in desired amount of cheese. Add a dash of pepper and 1/2 tsp of salt.
• Put tablespoon of butter or oil in pan over Medium heat.
• Pour egg/cheese mixture into pan. Stir constantly with spatula until done.