Anthony Ewell > wrote in
:

> Hi All,
>
> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?
>
> Many thanks,
> --Tony
>

I make mine in the microwave...lightly stir the eggs (get the yolks broke
at least)...chuck in some 0.25" cubed cheese, garlic sausage chunks
don't forget salt and pepper. And nuke about 45-50 seconds per egg used.
I stop it about once per minute to stir and check done-ness. If you use a
glass bowl to cook in; spray it with pam first...Scrambled this way the
eggs really seem to want to stick to the glass bowl.

Careful about done-ness over nuked eggs suck...and stink. You want the
eggs just ever so slightly moist when removing them from the
microwave...They'll finish up cooking on the way to the table/plate/car
whatever.

--
Starchless in Manitoba.
Type 2 Diabetic