(No Oil) Scrambled Eggs in Microwave Oven

Making scrambled eggs is a little messy and time-consuming task. In order to make it soft we tend to add lots of oil and that's not a healthy thing to do.

So, here's a simple way to make scrambled eggs and without adding any oil at all.

Preparation time - About 3 minutes for 2 eggs.

Ingredients (per egg)

• 1 egg
• 2-3 tsp of water (Approximately)

For Garnishing - You can use salt, coriander leaves, mint leaves, ground black pepper, red pepper flakes etc. 

Method:

I used two eggs here. For more or less eggs, check the ingredients section. For two eggs we needed 3 rounds of 30 second cooking in the microwave oven. If the eggs are more in number, you may require more number of rounds in the microwave. Please experiment and find out.

The added water lets the egg cook in itself and doesn't need oil. Without the water, the eggs will dry out quickly.

WARNING - PLEASE DO NOT SET FOR 1.5 MINUTES AT ONE GO TO MAKE IT EASIER. RESULTS MAY NOT BE THE SAME AS YOU SEE BELOW.

WARNING - THE EGGS COULD BE STEAMING WHEN DONE, SO HANDLE THE BOWL CAREFULLY TO AVOID STEAM BURNS

1. Take a microwave safe bowl. Break the eggs and pour the egg yolks and whites into it.

2. Add 5-6 tsps of water and beat it well.

3. Place it inside the microwave oven and set it for 30 seconds at full power.

4. After 30 seconds, take out the bowl. It will look like this, mostly liquid.

5. Take spoon and mix it well. Put it back in the microwave and give it another 30 second run.

6. Take out the bowl after 30 seconds. Now it will be more semi-solid (almost like a soft omelette) and less liquid.

7. Mix again with spoon and break it into small pieces. Give it another spin for 30 seconds.

8. After 30 seconds, take it out. Now the eggs would be ready, soft and fluffy. NOTE - If you find that the water content is still high, put it through additional rounds in the microwave, never more than 30.

9. Mix again nicely and then you can garnish it as per your preference. Your scrambled eggs are ready. I've sprinkled some black pepper on the eggs.

We mostly add a little dash of virgin olive oil or virgin coconut oil to the scrambled eggs. We mostly add black pepper and some salt to our scrambled eggs.

Hope you like this recipe/method of preparing scrambled eggs. You can follow us on our Facebook page, J & R Kitchen.

Saturday morning noodles for the lazy cooks

Saturdays are little slow as 5 days of working drains our energy and we need something simple and quick to eat on Saturday morning. 

Presenting here our recipe/method for the humble instant noodles. I have used Top Ramen here but this recipe can be used for Maggi, Yippee or any other instant noodles that comes with it's own tastemaker masala. Please note that cooking time for Yippee noodles is lesser than other brands that we have cooked till now.

This version almost always gets us non-sticky noodles to a certain extent. Of course over cooking can also do that to any noodles.

Ingredients:

• Instant noodles with tastemaker - 2 packets (any brand)
• Water - 1.5 cup/packet for boiling the noodles and another 1/4 cup/packet for adding at the end

Recipe:

• Boil the water in a vessel or saucepan. Thick bottomed vessel is better.
• Add the the noodles to boiling water. Mix well and stir the noodles in water. 
• At the same time heat/boil the remaining water separately in a vessel. Mostly I'll microwave the water in a porcelain cup for 30-40 seconds for 2 packets.
• Once the noodles have softened, drain off the water from noodles as much as you can (without pouring the noodles into the sink.  😏It happens).
• Then add the separately boiled water to the drained noodles, mix and put back on heat. 
• Add the tastemaker sachet contents and mix well. Cook for a minute or more, depending on the quantity of the noodles
• Turn off the heat and keep covered for 2-3 minutes. 
• Uncover the vessel, mix again and serve.

Do try this and let us know if your noodles turned out better or worse than your usual method. 

I missed writing about garnishing. Well, lazy breakfast and garnishing don't go well. That we do when we are preparing pan-fried noodles. When we have time and energy to cook.

Onion Chutney

Today we share our recipe for onion chutney recipe. This chutney can be a life saver if you are returning late to home without having dinner outside and you have nothing but idli-dosa batter in your fridge. Or you have enough ingredients to prepare a sandwich but no dip to go along with it.

You can make this chutney in short time, within 10-15 minutes. So, here it goes.

Ingredients:

Onions - 2/3 larges one, chopped roughly.
Garlic - 2/3 cloves, peeled.
Ginger - Small piece, peeled and chopped.
Dry red chillies - 3-4, for grinding.
Tamarind extract/paste - 1 tsp.
Curry leaves - 5-6, for grinding.
Oil - For sauteingas per personal preference (We used gingelly/sesame oil).
Salt - To taste.

For tempering:

Dry red chillies - 2-3.
Curry leaves - 8-10 leaves.
Mustard seeds - 1/2 tsp.
Cumin/Jeera seeds - 1/2 tsp.
Skinless Urad dal - 1/2 tsp.
Oil - For tempering, as per personal preference (We used gingelly/sesame oil).

Preparation:

Sauté the chopped onions along with the cloves of garlic and the ginger in heated oil.

Add salt and sauté until the onion don't have the typical raw smell. 

Turn off the heat, add in curry leaves, half of the dry red chillies, the tamarind paste/extract and mix well.

Once the mixture is cooled , grind it in mixie . Add water if needed but we got best results without water. We prefer thick chutney to watery chutneys.

Pour into a bowl.

Tempering:

Heat 2-3 tsp oil in thick bottom vessel. 

Once heated add the remaining red chillies, mustard seeds, cumin seeds, urad dal and curry leaves. 

Once the seeds and dal start spluttering, pour the oil and its contents over the chutney bowl.

You are all set!

Serving:

Serve with dosa, idly, uthappam, rava dosa. Even samosa, bhajjis (fritters) and sandwich will taste great with this chutney. 

You can vary the spiciness to suit your individual taste but this one tastes best when spiciness is high.

Variation

Add chopped tomatoes during the sauteing stage to make tomato-onion chutney.