Yes and although the texture isn't the same as cooking the egg the old fashioned way, it saves a pan, spatula, etc., is quick and can be eaten from the same dish.
Posts: 2131 | Location: Midwest | Registered: Nov 29, 2007
This is the way to make a quick and easy breakfast burrito. No muss, no fuss.
In a greased custard cup, add one beaten large or X-L egg. (No milk or water.) Add shredded cheddar or monterey jack cheese. And, some crumbled sausage or diced chorizo, if you wish.
Micro-cook it for 60 sec. on High. Carefully slide the cooked egg o to a flour tortilla. Top with salsa. Optional: diced avocado. Then roll it up and enjoy.
Makes a great portable breakfast for work. Wrap the cooked burrito in wax or parchment paper. Keep cool. When ready to eat, just nuke it on High for 15 - 20 sec. to reheat.
No, but I have cracked an egg in a greased custard cup, poked the yolk with a fork a couple of times, then microwave until almost set, remove from MW and set aside on counter. After a bit, I chop it in the bowl then add to a green mixed leaf salad.
Back in the 70's...our dad was thrilled to find out eggs could be cooked in the microwave...but definitely poke the yoke with a fork. THEY can splatter if not watched. IF I cook them in the microwave, I put a paper towel on top to keep the splatter to a minimum. My preference is still stovetop.
Micro eggs can be done on a plate (for sandwiches), in a mug or any number of other utensils.
1 minute is a long time. Try a shorter time and if is not done then stir and put back in. Start with 30 seconds. The time depends upon what container you are using.
Posts: 5968 | Location: North MN & Northern AR | Registered: Oct 01, 2002
