Microwave Scrambled Eggs
This recipe makes a very light, fluffy scrambled egg. The paprika adds extra flavor, but doesn't overpower the other ingredients.
Serves 2
Preparation time: 5 minutes
Cooking time: 1–2 minutes
3 large eggs
3 tablespoons milk
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon paprika
1 tablespoon margarine
In a small bowl, lightly beat the eggs with the milk, salt, pepper, and paprika.
Place the margarine in a microwave-safe bowl. Microwave on high heat for 30 seconds, and then for 5 seconds at a time until the margarine melts (total cooking time should be 30 to 45 seconds).
Pour the egg mixture into the bowl, stirring.
Microwave the egg on high heat for 45 seconds. Stir to break up the egg a bit, then continue microwaving for 30 seconds, and then for 15 seconds at a time, stirring each time, until the egg is just cooked through. Serve immediately.
Scrambled Egg Variations
A few additions can transform basic scrambled eggs into a hearty meal that will easily serve as a lunch or light dinner. For cheesy eggs, add ½ cup shredded American or other processed cheese to the eggs after they have begun to thicken. For a heartier dish, add ½ pound of cooked and drained bulk sausage to the thickening egg mixture. And to create Denver-style scrambled eggs, cook ⅓ cup chopped onion, ⅓ cup diced green pepper, and ⅓ cup diced ham in the melted butter before adding the eggs to the bowl.
