We were watching a TV programme tonight, and part of it was about using a microwave cooker – that for many people, ready meals cooked quickly have taken over any other sort of cooking. The programme went on to show that microwave ovens can be used to actually cook things, and not merely reheat pre-made meals. One of the things they showed was scrambled egg made in a mug with cheese – a quick breakfast for children dashing out to school. My daughter makes delicious mug-cakes in her microwave, and a lot of other quick and tasty things can be prepared. People lead such busy lives, sometimes ‘ping’ food is great!
I’m sure Philip Harben, the first TV chef, would have embraced microwave cookery; his little book Cooking Quickly’ published in 1946 is full of quick and easy short cuts to making meals. When I saw the microwaved scrambled egg, I thought of him, because he has a section on scrambled eggs – cooked in a pan with plenty of butter of course!
“Here we have vast scope. Almost everything, fish, flesh, fowl and many things vegetable combine with scrambled eggs:-
herbs – add a pinch to the egg mixture
bacon – fry some chopped streaky bacon in the pan before adding the beaten eggs
smoked haddock (cooked) – add flaked smoked haddock to the beaten eggs before cooking so the fish will be hot by the time the eggs are cooked
kipper (cooked and any other cooked fish) – combines extremely well with scrambled eggs. Add it in the same way as the haddock
ham or other cold meat – cube it and ad in the same way as the haddock
tomatoes – the flavour of tomatoes and scrabbled eggs combine beautifully, but do not add the raw tomato to the raw eggs; it makes them too watery. Instead fry the tomatoes separately and thoroughly and combine hem at the last moment
gammon rasher – grill the rasher, spread it thickly with the scrambled eggs, top with fried or grilled tomatoes.”