Microwave Scrambled Eggs

The two magic ingredients here are milk and flour! The addition of milk produces a custard like mixture and the addition of flour allows you to cook it quickly over high heat because it slows down egg coagulation. Flour or cornstarch is what prevents pastry cream from curdling even when brought to a boil. Add a bit to scrambled eggs and there is no need for low heat. 1/3 cup whole milk (80 g) 2 tsp all-purpose flour (6 g) 2 large eggs (100 g without shell) 1.2 g salt (slightly heaping 1/4 tsp of Diamond Crystal Kosher salt)* black pepper (pinch) 1-2 tsp chopped chives (optional) * for other salts (including Morton's Kosher) the volume will be very different. Use the nutrition info on the side of the box to figure out what 1.2 g of your salt is in teaspoons or experiment and figure out how much you like to use.