![]() ![]() You can substitute milk or yogurt for cream however you need to take extra care as overcooked eggs will be very dry and release a watery liquid that is not nice to look at and makes your toast soggy.Have a care at this stage as 10 seconds too long and they will go stiff.įor a 5 egg mix, which is enough for 2 adults and 1 teenager for breakfast, I usually give our eggs 2 x 1min, 2 - 3 x 30secs and an extra 15 second blast if they need it. If you want them slightly more cooked give them another 10 seconds then allow to stand again. Stop heating the eggs and allow them to stand for a minute, beat again and assess whether they are cooked enough for you.Reduce the cooking time to 30 second bursts until the eggy mix starts to resemble runny porridge, beating well between each burst of heat.Zap the eggs in 1 minute bursts beating in between each burst of heat until the liquid egg starts to cook around the edge of the bowl.Break your eggs into a heatproof, microwaveable bowl or jug, add a little seasoning then beat with a fork until thoroughly mixed.Short bursts of cooking and plenty of beating are essential here. If overcooked you will end up with a solid lump of omelettey egg. NB it is very easy to overcook eggs in the microwave. Keep stiring until the eggs resemble a thick porridgey consistency.Stir the eggs with a wooden spoon or fork, constantly scraping in any egg that has cooked on the sides and bottom of the pan.once the butter has melted and before is starts to go brown add the eggs then turn the heat down to medium.NB get this right and your eggs will not stick to the pan, easier for washing up. The butter should sizzle and melt quickly. Heat the pan on a high heat then add the butter and a splash of oil, the oil will stop the butter burning. ![]()
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