Microwave French Scrambled Eggs

1. Whisk 2 eggs with 1 tablespoon buttermilk, cream, or melted butter. You can also use a hand mixer. I do. Don't be gentle.
2. Season with a dash of salt and pepper.
3. Place in microwave-safe bowl. Silicone works best.
4. Set microwave for 5 minutes.
5. Hit start and let run for 30 seconds.
6. Open door and whisk again two or three strokes.
7. Close microwave door and cook for another 30 seconds. Stop and whisk. Repeat.
8. When the eggs start to cook reduce time between whisking to 15 seconds.
9. Stop when eggs are mostly cooked, but some liquid remains. Carry-over will finish them.
10. Top with shredded cheese or herbs

The eggs will cook starting at the outside of the bowl. By constantly stopping and stirring an even, fluffy texture is created. This recipe scales to any number of eggs. The timing gets easier for larger batches. Two eggs cook in about three minutes total depending on the power of your microwave. Really large batches may require more than five minutes total cooking time.