The ‘Next Level’ Microwave FAST Scrambled Eggs (a photo and recipe post)

Never one to be satisfied with ‘things the way they are’, I’m always fiddling with stuff in various parts of my life.

This time, it’s another tweak to the famous microwaved scrambled egg recipe. I have new ideas for it that ‘take it to the next level’.

Being one of those people who open a recipe and start scrolling while muttering, Just get to the recipe, willya?, here we go, ingredients in order as combined:

BOWL 1: 4-cup Pyrex bowl (or any good microwave-safe bowl of this size)

• 4 medium or large eggs (because they were out of Jumbos; otherwise 3 of those jumbos)
• 2 Tbsp. Ranch dressing (the full-fat stuff; nothing else works right); add more if you like your eggs creamier
• Heavy pinch salt, heavy pinch pepper

BOWL 2: Ovenproof low bowl – (I use our Fiesta-ware cereal bowls; they’re perfect for this)

• About a dozen frozen premade meatballs – whatever it takes to evenly fill the bowl (these can be any kind, but something you’d be okay with microwaving and eating solo… Don’t tell me that you haven’t thought of it…)

Before adding the veg…

• Handful of packaged “Frozen Seasoning Blend” to cover the top of the meatballs in the bowl (This is the stuff that’s frozen chopped onions, red/green peppers, and parsley flakes, precut and ready to use.)
• Pinch of salt

ASSEMBLY: (This is based on an 1100W microwave; yours will vary.)

Microwave the meatballs / seasoning in bowl 2 on HIGH for three minutes; meanwhile get three potholders, two for the bowls, one for the counter. The reason for this length of time is to cook the onions and stuff that are part of the seasoning blend.

While the meatball stuff is microwaving, scramble together the eggs and ranch in bowl 1; now’s the time to add any cheese if you wish. Bring this over to the microwave and get ready to dump the meatballs / seasoning from bowl 2 that’s in the microwave into it. One caution: THIS BOWL COMING OUT OF THE MICROWAVE WILL BE VOLCANICALLY HOT when you go to pull it! (Found this out the hard way.)

As soon as the meatball / seasoning in bowl 2 is done, grab potholders and dump this into the bowl 1 egg mixture and stir together, distributing the ‘seasoning mix’ veg.

As combined.

Set bowl 2 aside, where you won’t burn yourself.

After you place bowl 1 with the combined mixture into the microwave, set up your third potholder or a trivet for the counter; you don’t want that hot glass bowl with your pending meal in contact with the cold counter.

Microwave this new mixture on HIGH for two minutes; using potholders, bring this out and set on the potholder or trivet you just put on the counter.

The eggs will be mostly set around the outside, but not near cooked in the middle.

Using your fork, scrape around the outside of the bowl to loosen the eggs, then bring the set eggs from the outside to underneath the middle, allowing the uncooked eggs to flow to the outside of the bowl.

Half done. Stir the eggs from the sides underneath the rest of the mixture, allowing the uncooked eggs to flow to the sides.

Return this to the microwave and cook on HIGH for another 45 seconds to a minute and 20 seconds. The eggs will be just shy of set on top, but will set perfectly after a minute or two.

Optional: Top with a drizzle of nice finishing olive oil.

Done!

Time to say grace, and enjoy.

One note here: because I have a dog, I need to emphasize that this recipe is not necessarily dog-friendly, because of the onions. So if you do share, make sure you share safely.

The Best Scrambled Eggs You’ll Ever Taste – and they’re easy!

I’ll never be able to catch up to my wife, who is a hobbyist gourmet cook. But she would rather I do breakfast. So through the years I’ve come up with a few good things here and there, and it’s time to share them.

Here’s my famous Scrambled Eggs recipe. You won’t believe how fluffy and creamy these will turn out. And the best part is, they never miss!

It’s a weekend staple, my go-to thing to do when I can’t think of anything else. The secret is Ranch Dressing.

Yup, Ranch.

You need either full-fat or Light Ranch; I happen to like Hidden Valley, but if you are fond of something else, hey, give it a try. My only warning is NOT to use fat-free Ranch dressing. Not only does it taste like chewing gum, but it will break when used in this recipe. I’ve never had any luck at all when using any type of fat-free dressing for this.

I also ‘amp-up’ the flavor by adding Montreal Chicken Seasoning. If you’ve never heard of it, go HERE. Using it is optional, but I do recommend giving it a try.

You’re also going to like my shortcut. No measuring!

Okay, let’s get started. Let’s do 5 eggs.

Break the eggs into your bowl, then take the Ranch dressing and give a squirt of about the volume of one egg. (Yup, that easy.) Make sure you put the eggs in first, or the Ranch will stick to the bowl, and you’ll never get it all mixed in. (Guess how I know this.)

Here’s a picture, if that wasn’t easy enough:

Step 1: Add Ranch

I happen to like my eggs a bit creamier, so I use a bit more. There is a limit to how much you can use, though – too much and you end up with something resembling cottage cheese.

The next step depends on if you have something else cooking – such as bacon (hey, what else?). If you do have something on the fire, wait to add salt and seasoning. Salt, when left in eggs for too long, changes their character, making them grainy and throwing the texture way off.

So when the fire and the pan are free to cook the eggs, throw a big pinch of salt right into the area where the dressing is and give that same spot a few heavy shakes of Montreal Chicken.  This ensures that your seasonings go all through the eggs.

Then take a salad fork and whisk like crazy to combine.

Cook your scrambled eggs using your favorite method, and enjoy!

Now wasn’t that easy…?