Name: Scrambled Eggs using Microwave
Prep time: 5 min
Cook time: 3 min
Yield: 1 servings
Ingredients: 2 gram Eggs, Grade A, Large, egg whole; 15 gram Milk, whole; 1 dash Salt, table; 1 tsp Sauce, ready-to-serve, pepper or hot; 2 1 small or thin/very thin slice Bread, white; 2 1 pat Butter, NFS

Crack both eggs into a microwave-safe bowl, add a splash of milk, and season with a pinch of salt and a little black pepper.

Whisk with a fork for about 30 seconds until the mixture is fully combined and a few bubbles appear on the surface.

Microwave on high for 30 seconds, then remove the bowl and stir with a fork, pulling the cooked edges into the centre. The eggs will still look quite runny at this point.

Return the bowl to the microwave in 10-second bursts, stirring between each one, until the eggs look nearly set but still slightly glossy and soft — this usually takes 2 or 3 more bursts.

Remove the bowl and leave the eggs to sit undisturbed for 30 seconds; the residual heat will finish cooking them without making them tough. Stir once more to even out the texture.

While the eggs are resting, toast the bread for 2 to 3 minutes until golden and crisp, then spread with butter while still warm.

Tip the scrambled eggs onto the buttered toast and serve straight away.

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Scrambled Eggs using Microwave

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