So today I attempted to scramble eggs and make them in the microwave. Some of it turned out really firm and not burned, like I like them. Some of it was well, tasted mostly cooked, but not nearly as good. What's the secret to a good scrambling? For that matter, do you add cheese and such to the mix before heating, or do you have to wait?
Jane _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
