scrambled eggs

Penelope_Penguin

wanderingminstrel wrote: »

To save time i fancy making scrambled eggs tonight and then put them in container in fridge overnight to eat early 7am next morning, is this safe to do or a bit dodgy as they are eggs after all
thanks

They'll be safe, but I suspect the texture will be unapetising Do you really fancy cold scrambled egg

As sairy says, they hardly take any time to cook, so I'd prefer to get up 5 mins early and cook fresh

lisa26_2

I have my breakfast at work and thanks to someone on the SW thread (Owl I think) I now make my scrablmed eggs the night before (microwave), put them in a tub with half a tin of beans then microwave it at work the next day. You just have to make sure the eggs are JUST cooked the night before or the reheating might make them a bit rubbery. Wouldn't work if you like runny scrambled eggs though!

Flibsey

In an attempt to try and start eating better and losing weight, I made scrambled egg for breakfast today. I normally don't eat brekkie.
no biggie but it's the first time I've made it since buying an electric cooker last year and also since getting my second hand cast iron pans with my birthday money from my parents.
I used my le creuset cast iron pan, heated the pan and was then able to turn off the cooker and cook the egg in just the residual heat. and I like my scrambled egg hard, not creamy!
woo!

I know i's probabl not going to interest many people, but hey a saving is a saving right?

jpscloud

Yes! I've been a gas user for years and years, and recently evicted my nasty old wasteful cooker, and bought a halogen oven and a double boiling ring instead. The boiling ring cooks scrambled eggs by just heating up to full, then switching off - I'm having to learn a whole new way of cooking but it's brilliant :cool:

Fruball

I do that too, but with an ordinary frypan - just heat it up to full, then turn off and cook the eggs

I also turn off the oven about 10 mins before something is finished cooking as it stays hot for ages.

sairy2010

I cook scrambled eggs in the microwave. 2 eggs, splash of milk, knob of butter, salt and pepper. Give it a good stir and cook for no more than 2 mins. If not quite done give another few seconds. Cooks quicker than the toast. Delicious.

angeltreats

sairy2010 wrote: »

I cook scrambled eggs in the microwave. 2 eggs, splash of milk, knob of butter, salt and pepper. Give it a good stir and cook for no more than 2 mins. If not quite done give another few seconds. Cooks quicker than the toast. Delicious.

Me too I've really found this to be a far easier way of doing it, and a lot easier ot clean up than using a saucepan.

tyllwyd

Are you sure it took less energy to heat up a heavy cast iron pan before starting to cook than it would have done to have cooked the eggs over the ring in a pan that transmitted the heat more quickly? Still, glad to hear you enjoyed your breakfast!

poodledoodledoo

I do mine in the microwave too...
2 eggs in a big mug, a little water, salt and black pepper. 1 min on high, stir then a few 10 second blasts still on high stirring after each one until just set. I like to add a handful of smoked salmon trimmings to the mug after cooking too - quick stir to mix it all together and warm the salmon through et voila!!! Yum yum

Pink.

Hi Flibsey,

As your thread has dropped down the board I've added it to the main scrambled egg thread as your tip may help others.

Pink