Eggs are delightful, aren’t they? They’re good for you, they’re versatile and they’re really bloody easy to cook. And while they may be our go-to brunch and breakfast option on each and every lazy Sunday (on a bed of granary bread and smashed avocado, please), we refuse to believe that all the egg fun should be reserved for the weekends. Oh no. We like our eggs every which way on every damn morning, thank you very much.
The problem arises, of course, when you realise that having a cooked breakfast requires getting up that little bit earlier, which no on really wants to do. But, what if we told you that the solution is to take your eggs to work and cook ‘em there? ‘But we’ve only got a poxy microwave at work’, you say? Great, because that’s all you’re gonna need.
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Microwave scrambled eggs
We’ll start with something fairly straightforward.
**You need: **
2 eggs
A splash of milk if you fancy
Salt and pepper to taste
Directions:
Beat the eggs, milk, salt and pepper in a mug with a fork until it’s all nicely combined. Pop in the microwave and heat on high for about 30 seconds. Take the eggs out and give them another stir, and then microwave again for another 30-45 seconds depending on how firm you like them and voila.
Microwave poached eggs
Stepping it up a notch here. But don’t knock it until you’ve tried it because I was very pleasantly surprised by the quality.
**You’ll need: **
An egg
Some water
**Directions: **
Fill a mug about a third of the way up with water and then crack your egg into it. Cover the mug with a little saucer so there aren’t any gaps and then microwave on high for about 45 seconds before having a little peek to see how the little guy is getting along. Granted, you might need to play around with the timings a few times to get the texture right, but if you’re unsure then cook it at smaller increments and check more frequently.
Microwave fried egg
Yes, I know. What an oxymoron. Bear with us here, though because some dishes call for a bit of sunny-side-up action.
**You’ll need: **
An egg
Some oil or butter to grease
**Directions: **
Warm up a plate in the microwave for a few seconds and then grease with a little oil or butter so that your egg doesn’t stick. Then, crack the egg onto the plate and prod the yolk a little bit to pierce it so that you don’t end up with an eggsplosion on your hands (har, har, har). Microwave on high for 45 seconds and if not to your liking yet, heat for an extra ten seconds at a time.
Microwave omelette
**You need: **
2 eggs
A splash of milk
A little butter to grease
Salt and pepper to taste
A handful of grated cheese
Chopped chorizo
A wide, shallow bowl or a plate with deep enough sides that your egg mixture doesn't spill out
**Directions: **
Put your butter on the plate/shallow bowl and heat until melted. Meanwhile, whisk up your eggs and milk in a mug and season with salt and pepper. Pour the mixture into your now warm and buttery plate/shallow bowl, add the chorizo and half of the grated cheese, cover with some clingfilm and microwave for two minutes. The last thing you want to do is overcook the eggs because then they'll be all rubbery and gross. If your microwave is particularly powerful cook for a minute and give the plate a little jiggle to see how firm they're looking before heating for an extra 30 seconds-a minute. Top with the rest of your cheese and a little black pepper and you're sorted.
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Follow Jazmin on Instagram @JazKopotsha
This article originally appeared on The Debrief.