Saturday, 18 June 2016

The Perfect Scrambled Egg

Humpty Dumpty was pushed.

I now have two daughters living out of town and in the deep country. Both have chickens laying eggs. Suddenly they and thus I have almost more eggs than I know what to do with. These are real eggs quite unlike the ones you get in a supermarket. These chickens roam free eating grass and bugs and seeds in addition to their chicken feed. The eggs they produce are large and the yokes are a deep orange.

I have taken to eating eggs for breakfast most mornings. Sometimes they are fried but more often then not I just scramble one with a side of toast.

Of course I hate cleaning up the mess afterwards and so have developed a very quick, mess free way of cooking them which also produces a near perfect scrambled egg.

Crack your egg into a coffee mug. Add about a tablespoon of milk or cream. Whisk the egg and cream mixture in the cug with a fork until the yoke, white, and cream/milk is completely mixed.
Now just sit this into the microwave for 1 minute and 10 seconds. (Depending on your microwave and the weight of the mug you used this may vary but you will be able to sort it out in one or two tries.)

Dump the scrambled egg out of the cup onto a plate and break it apart with a fork. (Wash the cup right away or else the egg becomes hard to get off.)

Absolutely perfect scrambled egg in less than two minutes.

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