On Tue, 27 Oct 2009 13:46:01 -0500, Damaeus
> wrote:

>Reading from news:rec.food.cooking,
>Dan Abel > posted:
>
>> In article >,
>> Damaeus > wrote:
>>
>> > I'm not scared of the microwave. I just prefer conventional heat sources:
>> > the oven, and the stove.
>>
>> I've done some reading about when stoves were introduced. They were the
>> "new-fangled" invention. Some people thought that open fires worked
>> better, and refused to install stoves. By "open fire" we are talking
>> about the fireplace in the kitchen, which was in the basement.
>>
>> Before we bought our first microwave, we took an evening class in
>> microwave cooking. You can cook darn near anything in a microwave. I'm
>> glad we took the class. It taught us why the regular stove is much
>> better for cooking nearly everything.
>
>But... scrambled eggs are not as texturally-pleasing out of the microwave
>as they are off a stovetop.

Actually for one or two servings the microwave is the best way to
prepare scrambled eggs... for larger quantities the best way by far to
prepare scrambled eggs is with a double boiler. The stove top in a
fry pan over direct heat is the worst method.