Microwaved Eggs

It occurred to me that often only the complicated dishes make it into published recipes. But I usually eat very simple meals that require no recipe. A standard dish for me is vegetables, meat, and spices sauteed in coconut, olive, or stock fat. I don’t mind cooking, but it is by no means a passion of mine, and usually I focus on quick and easy dishes.

Like fried or scrambled eggs.

Only now I usually make them in the microwave rather than in a skillet. This is faster and it generates fewer dishes. There are two basic ways to microwave eggs. You can microwave a single egg in a bowl for around 40 seconds. If you don’t break the yoke, the egg hardly sticks to the bowl.


Or you can microwave more than one egg, with or without additions. For example, yesterday I microwaved two eggs, sausage, and two cubes of cauliflower puree. First I microwaved the puree for around a minute to dethaw it. Then I stirred in the eggs and sausage. The edges tend to cook faster, so you have to stir it about every half a minute for a few minutes. This sticks more than does a single egg with an unbroken yoke. But it’s still easy, fast, and good.