Do not stop reading after this off-putting title.
Microwaving food has a pretty bad rep, but just because it is associated with heating up frozen dinners, popping corn kernels, making mostly everything put in them soggy or rubbery and on top of that, the evil magnetron that lurks inside produces deadly radiation, it really doesnt sound good at all. But it isn’t that bad as long as its usage and purpose is clear. Heating water, sugars and oils, components present in most foods we want to throw in there for a quick warmup. Controlling the amount of heat something absorbs is nearly impossible in a microwave (seriously, it is) because each molecule absorbs microwaves differently. The energy level setting on a microwave is another deceiving thing, by lowering the amount of radiation all that’s really happening is that things will take longer to reach the same max temperature. Yes, you can boil water at 10% of the power.
Anyways, enough of the boring stuff and back to breakfast.
2 medium yukon potatoes
1 tbsp whipping cream
1 tsp butter
1 tbsp olive oil
1 tsp finely chopped parley
1/2 tsp kosher salt for the potatoes
1/2 tbs kosher salt for the eggs
- For the Potatoes:
Place in glass container, enough water to cover them.
Add the salt
Microwave full power until soft but not too soft. Time depends on how powerful the microwave is.
Lay on a nonstick pan, medium heat until water residue evaporates
Add olive oil, and crank up the heat to high.
Brown, toss and brown.
Sprinkle with a little kosher salt.
Place over absorbent paper until eggs are ready.
- For the eggs:
Place eggs, butter, cream and salt in a ramekin.
Microwave at full power, in my case short single bursts like this:
3 zaps x 15 secs each
2 zaps x 10 secs each
ALWAYS stirring between heatings to break cooked chucks apart and help distribute heat evenly.
Total microwave time close to a minute, with about of a total amount of resting time between zaps of about 3 minutes, probably more.
Stop when the mix looks creamy, moist and almost a bit undercooked, the remaining heat in the ramekin will finish the job.
I made this little sachet of tin foil and kitchen paper to rest the roasted potatoes and remove some of the extra oil:
The scramble components ready to go:
Even though eggs set under 70c the temperature inside the ramekin fluctuated dramatically, form 60-70ish:
Scrambled eggs consistency:
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