Originally Posted by Nancy LC

I put some lemon in my eggs this morning. Shook the eggs up in the container I carried them to work in. Then I microwaved them. The eggs seems to congeal more slowly and they didn't get that sort of leatheriness they often do in the microwave, where one part cooks faster than the other. They stayed nice and soft. But then again, I did stop the cooking every 30 seconds to stir.

I also added a wee bit of bacon grease, some poultry seasoning, red bell peppers and salt.