Salted Scrambled Eggs
|Light cream/Milk||60 Millilitre|
Break the eggs into a bowl. Add the salt and cream or milk and beat with a fork, just enough to blend.
Place the butter in a glass or ceramic pie plate and melt 2 minutes at HIGH. It will be golden brown.
Pour the beaten eggs into the hot butter. Microwave 1 minute at MEDIUM. Stir gently.
If necessary, microwave another minute.
The easy way is to pour the soft portion over the partly cooked portion and move lightly with the fork.
Depending on how cold the eggs and liquid were, it could take a few more seconds of cooking.
Keep in mind that even after 2 minutes out of the microwave oven, the eggs are still cooking.