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.

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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.

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