Eggs are among the finest breakfast choices to set you up properly for the day ahead. However, cooking them on the hob can be quite tiresome, as numerous recipes call for a low and slow approach that demands patience.
As an alternative, Chef Joshua Weissman suggests cooking eggs in the microwave, though there is a knack to achieving that perfectly creamy, soft texture. The secret in this recipe comes down to one straightforward ingredient: mayonnaise.
The recipe calls for two eggs, a tablespoon of mayo, and a pinch of salt and pepper. Adding mayo gives your scrambled eggs an extra layer of richness and velvety smoothness without the need for additional butter or cream, or hovering over a hob on a low heat.
Mayonnaise is a storecupboard staple found in most households, and it takes no more than 10 seconds to grab and stir into the bowl. While it might sound unconventional to combine mayonnaise with scrambled eggs, mayo is already crafted from egg yolks and oil, and many people regularly mix mayonnaise with eggs when preparing egg salad—so it is not entirely unfamiliar territory.
What is more, mayonnaise contains a small amount of acid, such as vinegar or lemon juice. That subtle hint of acidity prevents the eggs from setting too quickly, keeping them wonderfully light and tender.
How to Prepare Joshua's Velvety Scrambled Eggs
To prepare, begin by cracking two eggs into a small bowl, stirring in a tablespoon of mayo, seasoning with salt and pepper, and whisking until completely smooth. Decant the eggs into a lightly greased ramekin or small microwave-safe bowl, and microwave on full power for 45 to 60 seconds.
Allow to stand for 30 seconds before taking them out of the microwave and breaking up the eggs with a fork, then return them for the remaining time. Alternatively, you can leave the eggs in the microwave for the entire duration without stirring, and you will end up with a soft and creamy omelette.
You are aiming for the eggs to be just set while remaining slightly moist on the surface. They will continue firming up for a few seconds once removed.
Serving Suggestions
From there, the chef suggests serving the scrambled eggs in a breakfast sandwich, adding mortadella ham that he has seared on a high heat in a frying pan for one minute, before finishing with American cheese and toasting the buns in the pan for 30 to 40 seconds.
