Is it possible to microwave scrambled eggs? And if so, will your eggs be deliciously fluffy, with all the flair of your favorite recipe, or will they be a rubbery mess? We have the details on ...

It can be tricky to reheat leftover scrambled eggs in the microwave without them becoming tough and rubbery. The key is to ...

as they will continue to cook. Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the ...

If you are trying to watch your weight coming into the New Year and are dreading a life without butter, milk and cream, then this recipe for the “creamiest” scrambled eggs without those things ...

For a quick breakfast sandwich filling, mix together egg, cheese, cooked meat, and microwave. For quick fried rice, combine ...

Nothing is worse than spending time cooking scrambled eggs only for them to come out dry and crusty — but you may be cooking them wrong and not using an essential ingredient. Joanne Gallagher ...

If you've ever been disappointed by dry and crusty scrambled eggs, it might be time to rethink your cooking method and the key ingredient you're using. Joanne Gallagher, a culinary expert and co ...

Scrambled eggs on toast is a classic British breakfast. It's one of the easiest and tastiest dishes and it's always a favourite go-to. Everyone has their own individual way of making it and chef ...

Cook them wrong and they can turn out grainy, rubbery, or just bland. So what are the secrets for making the best scrambled eggs? Well, that depends on who you ask. Every home cook and chef has ...

Scrambled eggs are a staple of any delicious breakfast, and while they may seem easy to make, many people can overcook this dish to make them hard or rubbery. Cooking scrambled eggs is simple but ...

Garner says the “very good” egg bites store well in the fridge, so you can just reheat them in the microwave whenever you’re ready to eat them. You can also freeze the egg bites for up to two months.