Hell. I started thinking about this last night, and I couldn’t stop. Michael_in_TX posted the 40 second egg thing, and I remembered having done eggs in the microwave, and enjoying them. So I woke up during the night, thinking about them, and how maybe they could make a microwave omelet. Like, all puffy and fluffy, but with the fill and fold. So I ditched my plan for a hamburger breakfast and did this instead.
What I decided was this: use a pie dish, to get the nice flat surface. Line it with oiled plastic wrap, to make it easy to roll, fold, or whatever I would have to do. Because, who knows what’s going to happen? I kept it simple, just eggs and cheese.
So far so good! Then, a minute in the nucleowave… then another 30 seconds… then another 15….
Nah.
I knew this would probably happen, but I was hoping it wouldn’t. Or at least that it wouldn’t be so extreme. This is why when you reheat stuff like mashed potatoes, or pasta, you should make a tire shape. Or put the food off center on the plate. This is why you heat your soup for a minute, then stir it and hit it another 30 seconds. At 1 minute, the eggs around the outside were really nice, the puffy eggs that Michael got. But at 2 minutes they were rubbery. I tossed them, and just made a regular omelet, in a pan on the stove.
I know the technique for microwaving scrambled eggs, where you pause every 15-20 seconds and stir. But if I did that, then there would be no reason to use the microwave; there would be no speed advantage, and no convenience advantage, and no textural advantage, because that stir-and-restart method gives the same result as any creamy scrambled egg technique, but with more effort.
So that’s it. Not all who wander are lost, but some of them are.
What I decided was this: use a pie dish, to get the nice flat surface. Line it with oiled plastic wrap, to make it easy to roll, fold, or whatever I would have to do. Because, who knows what’s going to happen? I kept it simple, just eggs and cheese.
So far so good! Then, a minute in the nucleowave… then another 30 seconds… then another 15….
Nah.
I knew this would probably happen, but I was hoping it wouldn’t. Or at least that it wouldn’t be so extreme. This is why when you reheat stuff like mashed potatoes, or pasta, you should make a tire shape. Or put the food off center on the plate. This is why you heat your soup for a minute, then stir it and hit it another 30 seconds. At 1 minute, the eggs around the outside were really nice, the puffy eggs that Michael got. But at 2 minutes they were rubbery. I tossed them, and just made a regular omelet, in a pan on the stove.
I know the technique for microwaving scrambled eggs, where you pause every 15-20 seconds and stir. But if I did that, then there would be no reason to use the microwave; there would be no speed advantage, and no convenience advantage, and no textural advantage, because that stir-and-restart method gives the same result as any creamy scrambled egg technique, but with more effort.
So that’s it. Not all who wander are lost, but some of them are.
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