THE AMAZING MICROWAVED EGG

THE AMAZING MICROWAVED EGG

Microwave an egg? It sounds like heresy, but actually it is a significant technological advance. Takes less than a minute from start to finish; end product is more fluffy than an omelet or scrambled egg; eliminates the need to dirty a pan; you cook and eat out of the same dish; does not require butter or oil if that is your preference (I accept that ‘no butter’ is heresy as well!).

I tried this method recently and have been so pleased that I use it regularly.

Give it a try.

HERE’S ALL YOU NEED:

·      One egg

·      Glass custard dish or small ramekin (ceramic baking dish)

HERE’S WHAT TO DO:

1.    Break egg and whip with fork (lightly or fully—I prefer lightly)

2.   20 to 30 seconds on high power

3.   Remove from microwave and stir once or twice

4.   15 to 20 seconds, until it starts to rise like a soufflé.

5.   Ready to serve

Two or three eggs makes it slightly more complex. Play with the timing and consider using medium power.