Perfect microwave eggs
Scramble or beat eggs, milk, salt and pepper in microwave-safe bowl until blended. Microwave the mixture on high for 45 seconds and then stir. Repeat for another 30 to 45 seconds until eggs are almost set. Enjoy on toast, cracker bread or with a sprinkle of cheese.
Sunnyside up: Heat a plate on high for 45 minutes, remove, rub with a bit of butter or margarine and break an egg onto the plate. Prick the yolk with a toothpick and microwave again for another 30 to 45 seconds.
Healthy office snack
Don’t throw out that leftover pickle brine. Instead, drop chip-sized slices of fresh cucumber into the jar and store in the refrigerator for a few days to make delicious, crunchy quick pickles.
You can also drop in other vegetables like green beans, garlic, carrots or radishes. These make for a delicious, healthy and affordable office snack, especially when finances won’t allow for canteen snacks.
Don’t toss wilting herbs
Herbs are best when they’re fresh. But we have all been there: buying varieties of fresh herbs only to watch them wilt and rot before being used. You could either rush to make something in which to use those herbs or you could nuke them.
Pick the leaves off the herbs; spread them on a microwave-safe plate lined with two layers of paper towels. Cover the herbs with a second paper towel then microwave them on high power for one minute, followed by a few 20-second bursts until completely dry.
Works best with thick-leafed, hearty herbs like rosemary, thyme, marjoram and oregano.
Fail-proof microwave chips
We’ve probably all tried that microwave chocolate cake recipe and sworn never to use the appliance for anything other than warming and defrosting. But this affordable and healthy snack will change your mind.
Slice potatoes into thin rounds and toss the slices in a bowl with oil and salt. Coat a large microwave-proof plate with cooking spray and arrange some potato slices in a single layer on the plate.
Microwave uncovered on high, until some slices start to brown. Turn the slices over and repeat until they start to crisp and brown around the edges. Store chips in an airtight container for up to three days.