3 hours ago
Thursday, November 6, 2008
The bowl of cereal I eat every morning may be fast and easy to make, but by mid-morning I've paid for the convienence with an empty stomach. I want a breakfast that just as easy, but will stick to my ribs.
That's why I was excited to find this recipe for scrambled eggs done in the microwave. Basically you mix one egg, a little milk and a teaspoon of butter in a Pyrex measuring cup and zap it for 45 seconds to one minute. When I pulled the cup out of the microwave, I had a perfectly cooked scrambled egg.
This is a "green" egg because microwave cooking is more energy efficient than frying an egg on a stove. According to a study done by the Rocky Mountain Institute, cooking a meal in a frying pan on a stove for one hour used 0.9 kilowatts of energy. The same amount of food cooked on "high" in the microwave for 15 minutes used 0.36 kilowatts of energy.
So my Thrifty Green Thursday tip of the week is make this "breakfast of champions" in the microwave, not the stove. Click here for more tips.