>>660998Actually you can.
>take cereal bowl>coat in vegetable oil>whip eggs in separate dish with a dash of milk, pour in>cook for...a minute and a half maybe?>take a fork, cut through semi-cooked egg on top and re-mix egg>cook for another minute and a half>chop up and mix again to see if it's all done>repeat as necessary until eggs are done>when done, scoop eggs out and be sure to scrape sides some, use an oven mitt as bowl will be hot>fill bowl with water and leave to soak, then scrub the edges to get remaining egg particles off before throwing in dishwasherIf you half-ass it the eggs will come out sort of dry, but if you're careful and watch it well you can get great fluffy scrambled eggs out of a microwave in less time than from a skillet.
All of the microwaves are 1100 watt here now, if that makes a difference, but increase cook time by 50-75% and you can cook almost anything the same in a 700 watt. Microwaves can heat anything almost infinitely, really. Hotter than a stove and from within, which is why things cook faster. With the right fine-grained power settings and techniques there is probably almost nothing you can't cook well in a microwave, it's just a matter of what's practical.
We also have these novelty teflon things here for cooking eggs over hard, you just coat them with oil, pour one egg into each of the pods, close and latch the lid, cook for time specified, open it up and check the bottoms to be sure they cooked, and voila round eggs over hard, good on English muffins.
Also yes we microwave water, when you're in a hurry but still want some tea you just heat the water up in a cup and then drop in the teabag so it can steep while you're driving or working or whatever.
Do Europeans really not into microwaves?
