Scrambled Eggs and Cheese
Scrambling eggs in the microwave means no skillet to clean, and in this single serving, the same dish is used for cooking and eating.
Everyday Food, July/August 2005
110 Ratings
- 5 star values: 21
- 4 star values: 42
- 3 star values: 32
- 2 star values: 11
- 1 star values: 4
Martha Stewart Member
Rating: Unrated
05/28/2013 I was forced to cook our eggs in the microwave when our brand new oven quit. Our microwave is 1000 watts. If yours is higher then cooking time will be less. I cooked two eggs and estimated 1 minute per egg. I beat the eggs with a tablespoon of water, then added a tablespoon of margarine (or butter). I cooked on high 1 minute then took the bowl (ramekin) out & stirred the eggs well. Now I add other ingredients, stir & cook 1 minute, removed, stirred, let sit 1 minute & they were delicious!
Martha Stewart Member
Rating: Unrated
10/20/2010 Easy and very little ingredients. Turned out pretty good, I made it for my 1.5 year old, and he likes it. Convenient, I'll keep it to make again when I need to make a quick dish. Thanks :)
Martha Stewart Member
Rating: Unrated
04/04/2009 This is the only way i'll make scrambled eggs now, it is so much easier, faster and it's deliciously moist and tasty. I don't use the tomatoes.
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Martha Stewart Member
Rating: Unrated
01/15/2009 make sure you adjust the time in microwave based on your microwave. my eggs were VERY overcooked. i did 2 intervals of 45 seconds each, bad idea. i might try this recipe again sometime, no mess is a big plus