Scrambled Eggs in the Microwave

My favorite time saving appliance is the microwave. At one time, all I ever used it for was reheating my coffee and warming up leftovers. Then, I had more time to spend at the stove. That was a time when hand washing dishes was more energy efficient than running a dishwasher. Mercy, how time and children change us. Today, I use my microwave every chance I can. I will admit, I've never attempted to cook a raw chicken in it like the instructions say I can, but I do use it make scramble eggs. There's an art to scrambling eggs in the microwave. First, you must know your microwave. Know her like a close friend. It's important to know how to adjust the power settings and how the preprogrammed settings really work for better cooking. Go ahead, read the instruction manual! No manual? Well, then play with the settings and practice cooking. On my microwave, one minute on High, stir, plus 30 seconds on High, fully cooks one scramble egg. However, there's more to it. Spray a microwave safe bowl (I use a Corelle cereal size bowl) with non-stick cooking spray. This makes clean up easier. Crack one egg into bowl, add one tablespoon milk OR one tablespoon of your favorite chunky salsa. Blend together well. Microwave on high power for one minute, chop up egg with fork and check for runny, uncooked egg. If the egg needs more time, cook another 30 seconds. The cooked egg should look shiny but not wet. If it has a matte finish, it is overcooked and may taste rubbery. Of course, some folks like over cooked so this may be good for you. I have tried adding cheese to the raw egg and salsa, but it makes the egg texture too soft for me. I end up cooking it longer. Anyhow, play around and see what you get. When you get your scrambled egg the way you like it, heat up a flour tortilla with a little cheese, a crumbled cooked bacon slice, for 25 seconds and roll that egg up TO-GO! You'll save yourself 10 minutes in the drive through and keep $2.25 in your pocket.