I am going to to this because my brother asked for scrambled eggs for dinner but I'm not allowed to use the stove whiteout my mom in the kitchen. She said I could use the microwave for stuff, so this is PERFECT!!!
I spray the inside of the cup with some Pam. Next I add two eggs to a microwave safe cup. Then some sharp cheddar cheese ( shredded ) Next some salt & pepper , to taste. I mix all of it with a fork and when mixed together into the microwave for 2 minutes. Done , and when taken out of the microwave it will slide out of the cup and clean up easy.
Great video! I've been doing this quite a bit since Helen posted her other video. You can certainly do scrambled eggs in a microwave without the flour, but the flour makes it significantly more repeatable, it tastes great, and is far less likely to overcook. Doing it in a microwave is actually much easier, because it doesn't stick to the sides, so you don't have to work it as much. There's a few minor variations worth noting; adding the salt and stirring it and leaving it to stand for up to 15 minutes before cooking is often recommended. What's shown in Helen's video here is 'English style' which is delicious. If you use the whisk during cooking, rather than the fork, and stir it a little bit more then it goes French style, which is more custardy and how chefs usually cook scrambled egg. French style is traditionally done with a bain marie, and can takes *ages*; or you can just do it in a pan and go nuts stirring it really hard (have a look at Gordon Ramsay doing scrambled eggs), but it's easy to go over and then you have to add cream or creme fraiche that way. But I find you can get equally good results with this microwave method without that.
@@canislupus2661 I'd recommend stirring about four times or so because microwaving is quite uneven. If you didn't stir it, you'd have to add a lot of standing time while you waited for the heat to even out.
All that fuss! It's easier to clean the frying pan and spatula than use the microwave as described. Also, I don't care to add white flour or cornstarch to my diet. Ms Rennie is very fetching! Lovely smile!
Hmmm, if you specify the amount of salt to a tenth of a gram, you should also give the weight of the other ingredients. Eggs can vary quite a bit, and I can imagine twenty grams of egg more or less also would require 0.1g of salt more or less. Thanks for the flour tip, I'm gonna try that also.
+Paula Bean You are absolutely right! Eggs can be all over the place even if the carton says "large." I just added the weights of the other ingredients. Realistically, I don't weigh stuff for this recipe (unless testing the recipe). The reason I gave the salt by weight is that the volume of salt can vary from one salt to another tremendously. For example, 1 tsp of table salt = 2 tsp of Diamond Crystal Kosher salt = 1.5 tsp of Morton's Kosher Salt. If your eggs are a bit larger, they are not likely to be twice as big. But if your salt is different, you can easily add twice as much salt as I would if measuring by volume. I've had too many comments that one of my recipes is too salty only to find out that someone used Morton's Kosher instead of Diamond Crystal Kosher that I called for. So I want to draw people's attention to the fact that salts vary.
I was looking for a beautiful recipe like yours instead of my average 2 eggs 1/4 cup of milk Salt and pepper And that was delicious but a bit to much salt
Looks good but with really hunger I would be faster going to buy a pan and go back to prepare 6 or 8 scramble eggs before she is ready with making 2 eggs in the microwaves.
No, they only tend to explode with pressure built within for example with the shell on or without the yolk being broken. Beating it already takes care of that.
You traded not washing the skillet and spatula for the measuring cup and whisk? Plus the measuring spoon for the flour? Am I missing something? In college we always had Cup-o-noodles, 4 for a dollar back then sometimes 5 when on sale. You had to save your money for thur night partying.
Most people use a mixing cup, a whisk, a skillet and spatula with the normal method. With the microwave method the measuring cup cleans up a lot easier because it doesn't get as hot and the egg doesn't really stick to it. And it gives really good results.
I'm sure she doesn't weigh her salt when she makes these eggs lol. probably just to specify between different salt types as weight is universal. If you don't like salt on your eggs, don't add it. Also not really getting where adding a little milk is "nonsensical".
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I am going to to this because my brother asked for scrambled eggs for dinner but I'm not allowed to use the stove whiteout my mom in the kitchen. She said I could use the microwave for stuff, so this is PERFECT!!!
OMG!!! I just tried it and it is AMAZING!! I would definitely recommend this!
That's so cool that you are cooking for your brother :)
This cool
I spray the inside of the cup with some Pam. Next I add two eggs to a microwave safe cup. Then some sharp cheddar cheese ( shredded ) Next some salt & pepper , to taste. I mix all of it with a fork and when mixed together into the microwave for 2 minutes. Done , and when taken out of the microwave it will slide out of the cup and clean up easy.
Great video!
I've been doing this quite a bit since Helen posted her other video. You can certainly do scrambled eggs in a microwave without the flour, but the flour makes it significantly more repeatable, it tastes great, and is far less likely to overcook. Doing it in a microwave is actually much easier, because it doesn't stick to the sides, so you don't have to work it as much.
There's a few minor variations worth noting; adding the salt and stirring it and leaving it to stand for up to 15 minutes before cooking is often recommended.
What's shown in Helen's video here is 'English style' which is delicious. If you use the whisk during cooking, rather than the fork, and stir it a little bit more then it goes French style, which is more custardy and how chefs usually cook scrambled egg. French style is traditionally done with a bain marie, and can takes *ages*; or you can just do it in a pan and go nuts stirring it really hard (have a look at Gordon Ramsay doing scrambled eggs), but it's easy to go over and then you have to add cream or creme fraiche that way.
But I find you can get equally good results with this microwave method without that.
do you have to take it out and stir as often as she did or can you just leave it in the microwave for the total time?
@@canislupus2661 I'd recommend stirring about four times or so because microwaving is quite uneven. If you didn't stir it, you'd have to add a lot of standing time while you waited for the heat to even out.
@@BooBaddyBig thank you! and especially thank you for answering on your incredibly old comment. only seen now it was 4 years ago :-)
All that fuss! It's easier to clean the frying pan and spatula than use the microwave as described. Also, I don't care to add white flour or cornstarch to my diet. Ms Rennie is very fetching! Lovely smile!
Completely crazy recipe !
The mixture recipe is great!
Lovely and creamy texture thanks
Amazing!
0:46 the oven knob thing got ripped off. did you get pissed trying to cook it in the oven too?
🤣
Love all your recipes! Keep them coming
My version: crack two eggs into a cup stir then put in microwave for a minute bam scrambled egg with zero hassle
Yes it works
Asmr by Paris it does work but it's not that good in my opinion
No reason to ever use a pan again! This is creamy custardy and lovely.
Hmmm, if you specify the amount of salt to a tenth of a gram, you should also give the weight of the other ingredients. Eggs can vary quite a bit, and I can imagine twenty grams of egg more or less also would require 0.1g of salt more or less. Thanks for the flour tip, I'm gonna try that also.
+Paula Bean You are absolutely right! Eggs can be all over the place even if the carton says "large." I just added the weights of the other ingredients. Realistically, I don't weigh stuff for this recipe (unless testing the recipe). The reason I gave the salt by weight is that the volume of salt can vary from one salt to another tremendously. For example, 1 tsp of table salt = 2 tsp of Diamond Crystal Kosher salt = 1.5 tsp of Morton's Kosher Salt. If your eggs are a bit larger, they are not likely to be twice as big. But if your salt is different, you can easily add twice as much salt as I would if measuring by volume. I've had too many comments that one of my recipes is too salty only to find out that someone used Morton's Kosher instead of Diamond Crystal Kosher that I called for. So I want to draw people's attention to the fact that salts vary.
Ah yes that's true. I myself use both Maldon seasalt (which is very flaky and light) and Lo-Salt (66% potassium chloride, small grains, heavy).
Use just a little water instead of milk.... the eggs will rise better and taste great !!
I was looking for a beautiful recipe like yours instead of my average
2 eggs
1/4 cup of milk
Salt and pepper
And that was delicious but a bit to much salt
Start a microwave series!!!
I'll investigate that.
thanks
Thank you for this video, I bet the chives made it very tastey.
Thank you for this easy tip
It's less hassle to do it in a pan :D . If you're a student who doesn't have a hob, get a small electric one.
Put on subtitles at 3:37😂
Thank you for that.
I wish it was that easy to make slime
My version:2 eggs,a bit of milk,butter mix put it in the microwave put on plate done
Easy scrabbled eegs
I didnt use egg and it still worked
Looks good but with really hunger I would be faster going to buy a pan and go back to prepare 6 or 8 scramble eggs before she is ready with making 2 eggs in the microwaves.
Ty
Thank you!!
Will the egg explode? Please let me know
No, they only tend to explode with pressure built within for example with the shell on or without the yolk being broken. Beating it already takes care of that.
Tellement meilleur avec du piment d'Espelette:))
When i tried this it was like a cup
your microwave might be more powerful than mine. so you might want to cook them less and stir more often.
I didn't even use salt and it worked
samara nunn its optional, salt is just for taste. If you like your egg without salt it's fine.
Sweetheart!!❤❤❤❤
You traded not washing the skillet and spatula for the measuring cup and whisk? Plus the measuring spoon for the flour? Am I missing something? In college we always had Cup-o-noodles, 4 for a dollar back then sometimes 5 when on sale. You had to save your money for thur night partying.
Most people use a mixing cup, a whisk, a skillet and spatula with the normal method. With the microwave method the measuring cup cleans up a lot easier because it doesn't get as hot and the egg doesn't really stick to it. And it gives really good results.
I had o add an extra 20 second
not now
Better without the flour.
No, you don't add milk
No, you don't need exact amount of salt. Even no salt is fine.
Hard to get why anyone would follow these nonsensical methods
I'm sure she doesn't weigh her salt when she makes these eggs lol. probably just to specify between different salt types as weight is universal. If you don't like salt on your eggs, don't add it. Also not really getting where adding a little milk is "nonsensical".
Girl all, u have to do is put a egg is the cup(Insides only)
And put it in the microwave for 1 minute ur being extra about it
Instead of putting an egg on the outside of a cup? Lol
Are you a boy or girl?