Ditch your frying pan this summer
and turn to your microwave for easy ways to cook up some eggs. Whether
you’re making breakfast in an office or a college dorm room, the only
kitchen tools you’ll need are a microwave-safe mug and a fork. From fast
scrambled eggs to tomato sauce “baked” eggs, here are five tasty ideas
for how to make eggs in a mug in 90 seconds.
Editor note: Cooking time may vary slighlty depending on your microwave.
For scrambled eggs: Coat the inside of an 8-ounce coffee cup with cooking spray. Crack two eggs into the mug, add salt and pepper, then scramble with a fork. Microwave for 45 seconds, flip the partially cooked egg with a fork, then microwave for another 45 seconds. Fluff with a fork before serving.
SEE MORE: 3 New Ways To Grill Your Breakfast And Brunch This Weekend
For poached eggs: Pour 1/2 cup water into an 8-ounce coffee cup. Crack 1 egg into the cup, making sure it’s completely submerged. Cover with a saucer. Microwave on high until white is set but yolk is runny, about 1 minute. Uncover; using a fork or a slotted spoon, transfer egg onto a slice of toast. Sprinkle with salt and pepper before serving.
For tomato sauce “baked” eggs: Pour 1/2 cup tomato sauce into an 8-ounce coffee cup. Crack 1 egg into the cup, making sure it’s completely submerged. Cover with a saucer. Microwave on high until white is set but yolk is runny, about 50 seconds minute. Add 1 ounce cubed fresh mozzarella. Cover and microwave for 10 more seconds until the cheese is melted. Remove cover, season with salt and pepper, and top with 1 torn basil leaf.
SEE MORE: 5 Egg Hacks: How To Peel A Hard Boiled Egg, The Easy Way
For a cheddar cheese omelet: Coat the inside of two 8-ounce coffee cups with cooking spray. Crack one egg into each mug, add salt and pepper, then scramble with a fork. Microwave both mugs for 30 seconds, then flip the partially cooked eggs with a fork. Add grated cheddar cheese to the top of one egg. Carefully pour the partially cooked egg from the second mug on top of the cheese. Then microwave for another 30 seconds.
For scrambled eggs: Coat the inside of an 8-ounce coffee cup with cooking spray. Crack two eggs into the mug, add salt and pepper, then scramble with a fork. Microwave for 45 seconds, flip the partially cooked egg with a fork, then microwave for another 45 seconds. Fluff with a fork before serving.
SEE MORE: 3 New Ways To Grill Your Breakfast And Brunch This Weekend
For poached eggs: Pour 1/2 cup water into an 8-ounce coffee cup. Crack 1 egg into the cup, making sure it’s completely submerged. Cover with a saucer. Microwave on high until white is set but yolk is runny, about 1 minute. Uncover; using a fork or a slotted spoon, transfer egg onto a slice of toast. Sprinkle with salt and pepper before serving.
For tomato sauce “baked” eggs: Pour 1/2 cup tomato sauce into an 8-ounce coffee cup. Crack 1 egg into the cup, making sure it’s completely submerged. Cover with a saucer. Microwave on high until white is set but yolk is runny, about 50 seconds minute. Add 1 ounce cubed fresh mozzarella. Cover and microwave for 10 more seconds until the cheese is melted. Remove cover, season with salt and pepper, and top with 1 torn basil leaf.
SEE MORE: 5 Egg Hacks: How To Peel A Hard Boiled Egg, The Easy Way
For a cheddar cheese omelet: Coat the inside of two 8-ounce coffee cups with cooking spray. Crack one egg into each mug, add salt and pepper, then scramble with a fork. Microwave both mugs for 30 seconds, then flip the partially cooked eggs with a fork. Add grated cheddar cheese to the top of one egg. Carefully pour the partially cooked egg from the second mug on top of the cheese. Then microwave for another 30 seconds.
For a spinach, tomato, and cheese frittata: Coat
the inside of an 8-ounce coffee cup with cooking spray. Crack two eggs
into the mug, add salt and pepper, then scramble with a fork. Add four
chopped spinach leaves, 1 tablespoon chopped tomatoes, and 1 tablespoon
grated Asiago cheese. Microwave for 75 seconds.
No comments:
Post a Comment