This sounds quite tasty!

http://www.nytimes.com/2006/01/08/m...agewanted=print

Fast and no messy pans - make your omelette in the microwave - stir one egg in a bowl and put it in the microwave for one minute. You can add butter or milk.

Um...can't read this link unless I register...Nancy, could you summarize or cut/paste information here??? Thanks!!!

Anybody know what the link says?

Agreed, someone copy/paste

I can't see it anymore either! I don't remember what it was even about.

I think one easy way to cook eggs is the bag omlet.
Take two egg break into a freezer zip lock bag, add alittle cream or water, cheese and anything else you like in an omlet, shake well, place in boiling water cook till egg is done. The easiest thing to clean up after lol

I've done that, but I use a plastic reusable container instead of the bag. I don't like the waste of throwing away a bag every day.

Once agien - the microwave. No bag to throw away, your bowl is going to get dirty anyway so you might as well cook your omlette in it from the start. Fast, easy, quick and clean, who could ask for more.

Kassie - great idea! I read this not to long ago some where else - oh when you go camping this would be a great because every one can make their's the way they want.

I was reading my copy of "On Food and Cooking" by Harrold McGee (a wonderful book with huge amounts of info about cooking and the science of food). Anyway, he mentioned that some cultures put something acidic in their eggs and it cuts down on some of the sulpher compounds that are created when you cook the egg and makes the proteins not bind quite so tightly. So, next time I scramble some eggs, I think I'll add a bit of lemon or vinegar and see what happens.

Nancy let us know how they turn out.

Hmmmm, I add a bit of vinegar and salt to my poaching liquid; maybe the whites are a bit more tender than say for boiled eggs because of that? How interesting. I always thought the vinegar was to stop it from "threading"...(my word for those stringy bits that trickle out from the sides).



So I open up my Cookwise (Shirley Corriher, just as interesting a book as McGee's) and:
" Add vinegar and salt to the cooking water. Acids such as vinegar make proteins in egg whites unwind (denature) faster. Anything that makes the egg white cook faster will cut down on feathering. Salt also promotes denaturing and faster cooking of the egg."

So both, it seems. Not binding so tightly/denaturing (more tender) and more quickly. The salt, too.

Veddy interesting....

I add salt to the water for hard boil eggs to help them peel so much easier.

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.