Saturday, July 16, 2011

Cubicle Cuisine: Scrambled Eggs

Since working in an office, I've reacquainted myself with the microwave quite a bit.  During my first year as a college freshman, I had gotten quite good at microwave cooking.  Yes, it was real cooking, not just reheating frozen meals and corn dogs.  But, I have not really used my microwave that much since I have moved out of the dorms and learned how to really cook.  My microwave at home is left unplugged most of the time.  I'll use it to melt butter or reheat food, but even then I usually use the stove for that stuff most of the time.  I have been getting some pretty good use out of the microwave in the office break room.  I think I have gotten the microwave scrambled eggs technique down to a science.
You will need:
Microwavable bowl
Salt (optional)
Pepper (optional)
Any other seasonings you want on your eggs (nothing raw)

Crack your eggs into the microwavable bowl.  Use as many eggs as you like, just make sure your bowl is big enough so that the eggs don't spill over whilst cooking.  If it does, clean it up, there is no such thing as an Office Mommy.

Beat your eggs with the fork and add 2 tbsp of water for each egg.  Add the salt, pepper and any other add-ins.  I added about a tablespoon of chives & onion cream cheese that were leftover from bagels once and my eggs were herbaliciously creamy.  I've also used plain half & half from the coffee stash instead of water.  Mix all of that in.

Cook in the microwave at 70% Power for 15 seconds and stir.  Repeat until your eggs are cooked to your desired doneness.  The more eggs you use, the more cycles of cooking and stirring.

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