Microwaved Scrambled Eggs
- 8 eggs
- salt and pepper to taste
- 60ml (quarter cup) milk
- 20g butter
Lightly season the eggs and beat them together with milk in a large microwave bowl.
Add the butter. Cover with plastic microwave wrap. Cook on high for 2 minutes.
Remove and stir well. Cook on 70 per cent power for 2 minutes.
Whisk the mixture and continue to cook on 70 per cent power for 30-second periods, stirring in between until cooked to the correct degree.
Remove while still moist and mix with a fork.
Serve with freshly buttered toast.