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Omelettes in microwave?
I have tried to cook an omelette by using one of those plastic trays
designed especially for doing omelettes in the microwave. However, the omelette came out rubbery and tough. Any ideas how to make it lighter and fluffier? Many thanks in advance. Thomas |
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In article >,
"Thomas" > wrote: > I have tried to cook an omelette by using one of those plastic trays > designed especially for doing omelettes in the microwave. > > However, the omelette came out rubbery and tough. Any ideas how to make it > lighter and fluffier? > > Many thanks in advance. > > Thomas > > Yes... Don't microwave it. :-P Sorry, but no matter what I've tried, eggs always come out tough and rubbery in the microwave. It takes only minutes to prepare on in a skillet. You are not really saving any time using a microwave. Just my 2 cents. ;-) K. -- Men have two emotions: Hungry and Horny. If you see him without an erection make him a sandwich. -- Anon. |
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In article >,
"Thomas" > wrote: > I have tried to cook an omelette by using one of those plastic trays > designed especially for doing omelettes in the microwave. > > However, the omelette came out rubbery and tough. Any ideas how to make it > lighter and fluffier? > > Many thanks in advance. > > Thomas > > Yes... Don't microwave it. :-P Sorry, but no matter what I've tried, eggs always come out tough and rubbery in the microwave. It takes only minutes to prepare on in a skillet. You are not really saving any time using a microwave. Just my 2 cents. ;-) K. -- Men have two emotions: Hungry and Horny. If you see him without an erection make him a sandwich. -- Anon. |
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Thomas wrote:
> I have tried to cook an omelette by using one of those plastic trays > designed especially for doing omelettes in the microwave. > > However, the omelette came out rubbery and tough. Any ideas how to > make it lighter and fluffier? I guess I'd have to ask, why? Omelets are only going to take a minute in a pan, what's the motivation for using the microwave? Brian |
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Thomas wrote:
> I have tried to cook an omelette by using one of those plastic trays > designed especially for doing omelettes in the microwave. > > However, the omelette came out rubbery and tough. Any ideas how to > make it lighter and fluffier? I guess I'd have to ask, why? Omelets are only going to take a minute in a pan, what's the motivation for using the microwave? Brian |
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ROFL.... Microwave omelets???? You are serious, aren't you? Do you mean a
microwaved fritata?? Hmmmm, well, you could make a puffy/soufle omelet (whip the whites and yolk seperately to aerate, then recombine by folding them back together) The added air may help make it less rubbery. I have never tried it though. Never even considered it! LOL |
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ROFL.... Microwave omelets???? You are serious, aren't you? Do you mean a
microwaved fritata?? Hmmmm, well, you could make a puffy/soufle omelet (whip the whites and yolk seperately to aerate, then recombine by folding them back together) The added air may help make it less rubbery. I have never tried it though. Never even considered it! LOL |
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Thomas wrote:
> I have tried to cook an omelette by using one of those plastic trays > designed especially for doing omelettes in the microwave. > > However, the omelette came out rubbery and tough. Any ideas how to make it > lighter and fluffier? > You could start by doing it in a hot pan like an omelet is supposed to be done. I don't question that you can get some sort of a cooked egg product out of a microwave, but it won't be an omelet. |
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Thomas wrote:
> I have tried to cook an omelette by using one of those plastic trays > designed especially for doing omelettes in the microwave. > > However, the omelette came out rubbery and tough. Any ideas how to make it > lighter and fluffier? > You could start by doing it in a hot pan like an omelet is supposed to be done. I don't question that you can get some sort of a cooked egg product out of a microwave, but it won't be an omelet. |
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"Thomas" > wrote in message >...
> I have tried to cook an omelette by using one of those plastic trays > designed especially for doing omelettes in the microwave. > > However, the omelette came out rubbery and tough. Any ideas how to make it > lighter and fluffier? > > Many thanks in advance. > > Thomas Thomes, it sounds like too much heat or too long a time. Suggestions; add a tablespoon or two of water; reduce heat if your machine allows (try 50% setting); shorten the cook time by about 20% Let us know how you make out. Ernie |
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"Thomas" > wrote in message >...
> I have tried to cook an omelette by using one of those plastic trays > designed especially for doing omelettes in the microwave. > > However, the omelette came out rubbery and tough. Any ideas how to make it > lighter and fluffier? > > Many thanks in advance. > > Thomas Thomes, it sounds like too much heat or too long a time. Suggestions; add a tablespoon or two of water; reduce heat if your machine allows (try 50% setting); shorten the cook time by about 20% Let us know how you make out. Ernie |
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Thomas had something important to tell us on Wed, 15 Sep 2004 15:45:18
+0100: >I have tried to cook an omelette by using one of those plastic trays >designed especially for doing omelettes in the microwave. > >However, the omelette came out rubbery and tough. Any ideas how to make it >lighter and fluffier? Cook it for half the time and take it out the microwave and let it stand for a minute... sounds like you cooked it for much too long, hence the rubberiness. I've cooked eggs in the microwave, but I prefer a small frypan on the stove... -- ~Karen AKA Kajikit Lover of shiny things... Made as of 10th Sept 2004 - 107 cards, 66 SB pages, 10 digital SB pages, 72 decos Visit my webpage: http://www.kajikitscorner.com Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/ |
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Thomas had something important to tell us on Wed, 15 Sep 2004 15:45:18
+0100: >I have tried to cook an omelette by using one of those plastic trays >designed especially for doing omelettes in the microwave. > >However, the omelette came out rubbery and tough. Any ideas how to make it >lighter and fluffier? Cook it for half the time and take it out the microwave and let it stand for a minute... sounds like you cooked it for much too long, hence the rubberiness. I've cooked eggs in the microwave, but I prefer a small frypan on the stove... -- ~Karen AKA Kajikit Lover of shiny things... Made as of 10th Sept 2004 - 107 cards, 66 SB pages, 10 digital SB pages, 72 decos Visit my webpage: http://www.kajikitscorner.com Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/ |
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On 16 Sep 2004 00:15:50 GMT, (Julian9EHP) wrote:
>>From: "Default User" lid > >>I guess I'd have to ask, why? Omelets are only going to take a minute >>in a pan, what's the motivation for using the microwave? > >Less fat/no fat. > >Less heat in the kitchen. > >One (or two) fewer dishes to wash. > > >E. P. With all of those virtues, who should mind that it tastes like rubber? |
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Julian9EHP wrote:
> > From: "Default User" lid > > > I guess I'd have to ask, why? Omelets are only going to take a > > minute in a pan, what's the motivation for using the microwave? > > Less fat/no fat. A non-stick pan with a spray will achieve that, if so all-fired important. > Less heat in the kitchen. Barely. You're not making a stew. > One (or two) fewer dishes to wash. What, you cook the omelet on a plate in the microwave? Microwaves just aren't good for cooking some things. It's silly to try. Brian |
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"B.Server" > wrote in message
... > On 16 Sep 2004 00:15:50 GMT, (Julian9EHP) wrote: > > >>From: "Default User" lid > > > >>I guess I'd have to ask, why? Omelets are only going to take a minute > >>in a pan, what's the motivation for using the microwave? > > > >Less fat/no fat. > > > >Less heat in the kitchen. > > > >One (or two) fewer dishes to wash. > > > > > >E. P. > > With all of those virtues, who should mind that it tastes like rubber? > Well (duh) that's why he's asking! -- Peter Aitken Remove the crap from my email address before using. |
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Default User wrote: > Julian9EHP wrote: > > > > From: "Default User" lid > > > > > I guess I'd have to ask, why? Omelets are only going to take a > > > minute in a pan, what's the motivation for using the microwave? > > > > Less fat/no fat. > > A non-stick pan with a spray will achieve that, if so all-fired > important. > > > Less heat in the kitchen. > > Barely. You're not making a stew. > > > One (or two) fewer dishes to wash. > > What, you cook the omelet on a plate in the microwave? > > > Microwaves just aren't good for cooking some things. It's silly to try. > Mebbe he should try making hard - boiled eggs in the MW... -- Best Greg "POOF!" |
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Default User wrote: > Julian9EHP wrote: > > > > From: "Default User" lid > > > > > I guess I'd have to ask, why? Omelets are only going to take a > > > minute in a pan, what's the motivation for using the microwave? > > > > Less fat/no fat. > > A non-stick pan with a spray will achieve that, if so all-fired > important. > > > Less heat in the kitchen. > > Barely. You're not making a stew. > > > One (or two) fewer dishes to wash. > > What, you cook the omelet on a plate in the microwave? > > > Microwaves just aren't good for cooking some things. It's silly to try. > Mebbe he should try making hard - boiled eggs in the MW... -- Best Greg "POOF!" |
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Pop, in his last years (being high-tech challenged), was astonished when
I nuked him one of those giant "dinner franks" in 2 minutes! One morning at breakfast, he came into the kitchen and said "let's have some hotdogs." Delighted, I made one for each of us. After we began to dine, my wife came in from a walk and stopped at the sight of it all and hand-scolded us for such an unacceptable breakfast decision. We were busted! Pop, the cool man under pressure replied "There was no breakfast warning on the package." She grinned while shaking her finger at us.  It became a ritual. Why can't you eat dessert before the main course? Or some such logic! Andy |
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Pop, in his last years (being high-tech challenged), was astonished when
I nuked him one of those giant "dinner franks" in 2 minutes! One morning at breakfast, he came into the kitchen and said "let's have some hotdogs." Delighted, I made one for each of us. After we began to dine, my wife came in from a walk and stopped at the sight of it all and hand-scolded us for such an unacceptable breakfast decision. We were busted! Pop, the cool man under pressure replied "There was no breakfast warning on the package." She grinned while shaking her finger at us. It became a ritual. Why can't you eat dessert before the main course? Or some such logic! Andy |
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One time on Usenet, Andy > said:
> Pop, in his last years (being high-tech challenged), was astonished when > I nuked him one of those giant "dinner franks" in 2 minutes! > > One morning at breakfast, he came into the kitchen and said "let's have > some hotdogs." Delighted, I made one for each of us. After we began to > dine, my wife came in from a walk and stopped at the sight of it all and > hand-scolded us for such an unacceptable breakfast decision. We were > busted! Pop, the cool man under pressure replied "There was no breakfast > warning on the package." She grinned while shaking her finger at us. > It became a ritual. Heh, "no breakfast warning". I like that. > Why can't you eat dessert before the main course? Or some such logic! While I understand that your wife was just kidding, I am always amazed when people exclaim "you can't eat that for [insert meal here]!". A hot dog on a bun is no different than bacon or sausages with toast -- both meals consist of fats, protein, and carbs, no matter how or when they're served. Now, whether or not either meal would be good for you is another story; it depends on one's definition of "healthy"... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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One time on Usenet, Andy > said:
> Pop, in his last years (being high-tech challenged), was astonished when > I nuked him one of those giant "dinner franks" in 2 minutes! > > One morning at breakfast, he came into the kitchen and said "let's have > some hotdogs." Delighted, I made one for each of us. After we began to > dine, my wife came in from a walk and stopped at the sight of it all and > hand-scolded us for such an unacceptable breakfast decision. We were > busted! Pop, the cool man under pressure replied "There was no breakfast > warning on the package." She grinned while shaking her finger at us. > It became a ritual. Heh, "no breakfast warning". I like that. > Why can't you eat dessert before the main course? Or some such logic! While I understand that your wife was just kidding, I am always amazed when people exclaim "you can't eat that for [insert meal here]!". A hot dog on a bun is no different than bacon or sausages with toast -- both meals consist of fats, protein, and carbs, no matter how or when they're served. Now, whether or not either meal would be good for you is another story; it depends on one's definition of "healthy"... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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"J.J. in WA" wrote:
> While I understand that your wife was just kidding, I am always > amazed when people exclaim "you can't eat that for [insert meal > here]!". A hot dog on a bun is no different than bacon or sausages > with toast -- both meals consist of fats, protein, and carbs, no > matter how or when they're served. I guess they never heard of pork roll and cheese on a bun. nancy |
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One time on Usenet, said:
> "J.J. in WA" wrote: > > > While I understand that your wife was just kidding, I am always > > amazed when people exclaim "you can't eat that for [insert meal > > here]!". A hot dog on a bun is no different than bacon or sausages > > with toast -- both meals consist of fats, protein, and carbs, no > > matter how or when they're served. > > I guess they never heard of pork roll and cheese on a bun. Have to admit, I hadn't heard of it until I started reading RFC. I guess that unlike cheesesteaks, scrapple, Tastykakes, and birch beer, I missed hearing about pork roll while living in Pennsylvania: http://www.philly-food.com/i0000015.html -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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>Have you ever tasted a slightly mixed egg cooked in a lightly oiled/greased
>coffee mug for around 54 seconds? I think this is one of the better methods >of scrambling a egg. All it takes is some spray veggie oil, a fork, a egg >(of course), some salt and pepper, a coffee mug, and a microwave. > >First you spray the coffee mug with the veggie oil. Next crack the egg into >the cup, beating untill it is all the same colour, with the fork. Add the >salt and pepper and nuke for 50-54 seconds, pausing at half-time to stir a >bit. I like the taste of eggs scrambled this way. > >These are a big hit at work, for morning coffee. You can add stuff like >cheese. You will most likely burn the eggs if you attempt more that 2 eggs >at once (1 minute 40 seconds to 1 munute 50 seconds), The eggs will be >slightly gray and smell of ammonia will be your clue that they're >overcooked. > >Doing it this way, you have a coffee mug and a fork to wash. and the prep >plus cooking probably didn't take 2 minutes. I make scrambled eggs in the microwave. I don't use a coffee mug but instead a microwavable soup bowl. Turns out pretty good; I usually scramble 3 eggs, and it takes about a minute and a half to 2 minutes, with stirring it every 30 seconds. One thing to keep with nuking scrambled eggs is that they double in size when cooking in the microwave. Michael O'Connor - Modern Renaissance Man "The likelihood of one individual being correct increases in a direct proportion to the intensity with which others try to prove him wrong" James Mason from the movie "Heaven Can Wait". |
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>Have you ever tasted a slightly mixed egg cooked in a lightly oiled/greased
>coffee mug for around 54 seconds? I think this is one of the better methods >of scrambling a egg. All it takes is some spray veggie oil, a fork, a egg >(of course), some salt and pepper, a coffee mug, and a microwave. > >First you spray the coffee mug with the veggie oil. Next crack the egg into >the cup, beating untill it is all the same colour, with the fork. Add the >salt and pepper and nuke for 50-54 seconds, pausing at half-time to stir a >bit. I like the taste of eggs scrambled this way. > >These are a big hit at work, for morning coffee. You can add stuff like >cheese. You will most likely burn the eggs if you attempt more that 2 eggs >at once (1 minute 40 seconds to 1 munute 50 seconds), The eggs will be >slightly gray and smell of ammonia will be your clue that they're >overcooked. > >Doing it this way, you have a coffee mug and a fork to wash. and the prep >plus cooking probably didn't take 2 minutes. I make scrambled eggs in the microwave. I don't use a coffee mug but instead a microwavable soup bowl. Turns out pretty good; I usually scramble 3 eggs, and it takes about a minute and a half to 2 minutes, with stirring it every 30 seconds. One thing to keep with nuking scrambled eggs is that they double in size when cooking in the microwave. Michael O'Connor - Modern Renaissance Man "The likelihood of one individual being correct increases in a direct proportion to the intensity with which others try to prove him wrong" James Mason from the movie "Heaven Can Wait". |
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On Thu, 16 Sep 2004 18:41:34 GMT, "Peter Aitken"
> wrote: >"B.Server" > wrote in message .. . >> On 16 Sep 2004 00:15:50 GMT, (Julian9EHP) wrote: >> >> >>From: "Default User" lid >> > >> >>I guess I'd have to ask, why? Omelets are only going to take a minute >> >>in a pan, what's the motivation for using the microwave? >> > >> >Less fat/no fat. >> > >> >Less heat in the kitchen. >> > >> >One (or two) fewer dishes to wash. >> > >> > >> >E. P. >> >> With all of those virtues, who should mind that it tastes like rubber? >> > >Well (duh) that's why he's asking! Proving, once again, that sarcasm does not travel well over the internet. One can make an omelet in a nonstick pan with literally NO fat other than that which is a part of the eggs. The heat is utterly negligible. Serve on a paper plate and wipe the pan with a paper towel. Why in hell would one try to do an omelet in the MW? |
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On Thu, 16 Sep 2004 18:41:34 GMT, "Peter Aitken"
> wrote: >"B.Server" > wrote in message .. . >> On 16 Sep 2004 00:15:50 GMT, (Julian9EHP) wrote: >> >> >>From: "Default User" lid >> > >> >>I guess I'd have to ask, why? Omelets are only going to take a minute >> >>in a pan, what's the motivation for using the microwave? >> > >> >Less fat/no fat. >> > >> >Less heat in the kitchen. >> > >> >One (or two) fewer dishes to wash. >> > >> > >> >E. P. >> >> With all of those virtues, who should mind that it tastes like rubber? >> > >Well (duh) that's why he's asking! Proving, once again, that sarcasm does not travel well over the internet. One can make an omelet in a nonstick pan with literally NO fat other than that which is a part of the eggs. The heat is utterly negligible. Serve on a paper plate and wipe the pan with a paper towel. Why in hell would one try to do an omelet in the MW? |
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> B.Server masturbates:
> >Why in hell would one try to do an omelet in the MW? Why in hell didn't your momma abort you? Microwaving an omelet produces a very unique and pleasant texture unattainable by frying, and some folks appreciate it as a change of pace, plus the fact that it can be served in it's cooking dish which makes for a very appealing presentation... and just because you have your taste in your dumb ass doesn't mean everyone else does. Microwaved Omelet Microwave: In 10-ounce custard cup, beat together eggs and milk with salt and pepper, if desired, until blended. Omit or add butter, as desired. Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute. Microwave cooking time is based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time. --- ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> B.Server masturbates:
> >Why in hell would one try to do an omelet in the MW? Why in hell didn't your momma abort you? Microwaving an omelet produces a very unique and pleasant texture unattainable by frying, and some folks appreciate it as a change of pace, plus the fact that it can be served in it's cooking dish which makes for a very appealing presentation... and just because you have your taste in your dumb ass doesn't mean everyone else does. Microwaved Omelet Microwave: In 10-ounce custard cup, beat together eggs and milk with salt and pepper, if desired, until blended. Omit or add butter, as desired. Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute. Microwave cooking time is based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time. --- ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> B.Server masturbates:
> >Why in hell would one try to do an omelet in the MW? Why in hell didn't your momma abort you? Microwaving an omelet produces a very unique and pleasant texture unattainable by frying, and some folks appreciate it as a change of pace, plus the fact that it can be served in it's cooking dish which makes for a very appealing presentation... and just because you have your taste in your dumb ass doesn't mean everyone else does. Microwaved Omelet Microwave: In 10-ounce custard cup, beat together eggs and milk with salt and pepper, if desired, until blended. Omit or add butter, as desired. Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute. Microwave cooking time is based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time. --- ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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