Scrambled eggs can be made creamier by skipping the hob and adding one ingredient that a chef loves. A chef has shared a clever cooking method that produces creamy microwave scrambled eggs in just 45 seconds, with no pan, no butter, and no fuss required.
The secret in this recipe comes down to just one straightforward ingredient: mayonnaise. Eggs are among the finest breakfast choices, setting you up perfectly for the day ahead. Yet cooking them on the hob can prove tiresome, as many egg recipes demand low and slow cooking, which can be rather time-consuming. Instead, Chef Joshua Weissman advocates cooking eggs in the microwave, though there is a knack to achieving a creamy, soft result.
Simple Ingredients for Quick Scrambled Eggs
The recipe calls for two eggs, a tablespoon of mayo, and a pinch of salt and pepper. Adding mayo lends your scramble an extra layer of richness and creaminess without the need for additional butter or cream or for standing over a hob on low heat. Mayonnaise is also a staple that most households tend to have readily available, and it takes no more than 10 seconds to grab and add to the bowl.
While it may seem slightly unconventional to incorporate mayonnaise into scrambled eggs, mayo already contains egg yolks and oil, and plenty of people regularly combine mayonnaise with eggs to make egg salad, so it is not entirely dissimilar.
Why Mayonnaise Works
Furthermore, mayonnaise contains a touch of acid, such as vinegar or lemon juice. That modest hint of acidity prevents the eggs from setting too firmly too quickly, ensuring they remain light and tender.
How to Prepare Creamy Microwave Scrambled Eggs
To prepare Joshua's creamy scrambled eggs, begin by cracking two eggs into a small bowl, stirring in a tablespoon of mayo, seasoning with salt and pepper, and whisking until smooth. Crack the eggs into a lightly greased ramekin or small microwave-safe bowl and microwave on high for 45 to 60 seconds. Allow them to rest for 30 seconds before removing from the microwave, then stir with a fork. Alternatively, leave the eggs in the microwave for the full time without stirring, and you will get a soft, creamy omelette.
You are aiming for the eggs to be just set, with the top slightly moist. Bear in mind that they will continue to firm up for a few seconds after removal.
From there, the chef suggests adding the eggs to a breakfast sandwich, incorporating seared mortadella ham in a frying pan over high heat for one minute, then topping with American cheese and toasting the buns in the pan for 30 to 40 seconds.
