the eggs-fac­tor

Food - - Know How -

Q I can’t seem to make scram­bled eggs in the mi­crowave – they al­ways go ei­ther wa­tery or rock solid. What am I do­ing wrong? A

It’s very easy to over­cook eggs in the mi­crowave – they go from raw to rub­bery omelette pretty quickly. Stop and stir ev­ery 30 sec­onds, then re­move them when they are start­ing to set around the sides but are still slightly runny in the mid­dle, as they will con­tinue to cook in the resid­ual heat. Mix well.

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