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Breakfast question

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In the morning, my time is really really tight.

I was thinking of simply cooking my meals the night before, and just reheating them in the morning (or taking them out of the fridge, and bringing them to work and reheating them via microwave there).

Question, can scrambled eggs be made the night before, put in the fridge, and reheated via microwave in the morning? and if so, is their a way to prevent them from being rubbery or dry?

I know this is easy to do for bacon, not to hard for sausage, but its the eggs, that I am worried about.

Any ideas or suggestions?

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  1. Honestly, no. How about hard boiled eggs. Portable, can do in advance, keep for awhile.

    8 Replies
    1. re: rockandroller1

      I actually don't like hard boiled eggs. I know its odd, I basically go for scrambled, and once in a blue moon, an omlette, and even then, under extreme circumstances.

      1. re: sonnymooks

        Scrambled eggs take less than 5 minutes to make, start to finish. Maybe your technique needs attention? Turn on heat under pan. Beat eggs. Oil into hot pan. Eggs into pan. If the pan is sufficiently hot, they cook up SO quick. Seriously if you don't have 5 minutes, get up 5 minutes earlier. They don't take a lot of time.

        And I know this isn't what you asked but do you really eat eggs/bacon or eggs/sausage every day? Maybe eggs twice a week is the day you get up a little earlier to have the hot breakfast. The other days you'd do well to have something different, there are a lot of bars you can take with you and eat on the road that have fiber, fruit, etc. Your body will thank you.

        1. re: rockandroller1

          Have you tried powdered eggs? When at work just pop them in the Microwave for 2 mins.

          1. re: kati_spears

            I never tried powdered eggs, I might, but it just sounds nasty.

            1. re: sonnymooks

              When I'm scrambling eggs for us - alternate weekdays and all weekend - I put 2 eggs' worth (half-cup) of Nu-Laid Reddi-Egg into a small bowl the night before, with a pinch of salt, a couple grinds of pepper and a dash of Tabasco, and leave it out covered. If the weather isn't hot I'll break an egg in there and leave that overnight too, but as hot as it's been I leave the egg in its shell until morning. With everything at room temperature, I can heat up the pan, and then when it's hot enough I fire up the toaster and put the eggs into the pan, and eggs and toast are done pretty much simultaneously. Each of us gets half the egg, a piece of toast, and a peeled orange or something like that.

              There really is no reason to refrigerate eggs; as long as the shell is intact they're in an aseptic environment. The US is one of the few countries where eggs are always sold refrigerated. They will lose moisture over time (which is why they used to be coated with waterglass if they were to be kept more than a few days), but an unbroken one won't go bad.

          2. re: rockandroller1

            When I make scrambled eggs, it takes me about 10 minuits. However, often, I skip breakfast because I got to get to work early, I was thinking of simply taking them out of the fridge, and bringing them to the office and microwave reheating them there.

            I don't eat eggs or bacon every day, I do mix it up, but everything is convenience style. I also hate and loathe those bars.

          3. re: sonnymooks

            I don't think re-heating scrambled eggs is ideal, however, if you don't mind an omelette once in awhile, how about a frittata. I've made them a couple hours before serving before and they have re-heated well. I think they would be ok for a work week breakfast re-heated (not sure if I'd make it the night before to serve to guests).
            Basically start making an omelette on the stove top (saute onions, diced veggies, diced bacon, ham, etc., whatever you like), pour over your egg/milk mixture (more milk than a regular omelette, or you can indulge and add a little cream too), when it's starting to set, but the top is still runny, sprinkle with the shredded cheese of your choice and then cover with a lid and put in the oven on low heat for 5 to 10 min. Cool. Remove from pan. Sprinkle with parmesan cheese if you like. Wrap in wax paper. Cool. When you get to work, re-heat for a couple min in the microwave.

            1. re: pescatarian

              you beat me to it. frittatas are the way to go because they're good even at room temp.

        2. I recently read a thread about oatmeal here on CH. It inspired me to get some steal cut oats and experiment. I was amazed at how much better they tasted than the instant crap. If you make up a batch of oatmeal the night before, it reheats quick and easy in the a.m. Add some diced fresh apple and cinnamon to the pot as you cook it and it's just pure heaven! Also, peaches & brown sugar. The sky is the limit. Don't forget the big wad of butter!

          3 Replies
          1. re: lynnlato

            If you put the steel cut oats and boiling water in a thermos over night, you get fresh hot oatmeal to eat in the morning. Just shake, and then lay the thermos on its side for best water distribution. Add goodies as prefered (I like fresh blueberries) and you are good to go.

            1. re: lgphil

              if you want a protein boost, you can also stir a scoop of your favorite protein powder into the oatmeal after you reheat it [don't add it before, particularly if using whey or other milk protein because it will curdle]. it's my favorite way to change up the flavor of my oatmeal/oat bran/hot cereal.

              another great re-heat option is baked breakfast casserole.

              and for options that don't require heat, you can't go wrong with muesli & yogurt, or cottage cheese topped with nuts, berries & some high-fiber cereal. you can even assemble the night before, stash in the fridge, and just grab on your way out the door.

            2. re: lynnlato

              Cooked oatmeal also freezes very well. I add a little brown sugar and shagbark hickory syrup before spooning into storage jars. Cool, then put on the lids and freeze. You just need to nuke 'em before eating.

            3. The only way is to put the scrambled eggs in a plastic bag, squeeze out the air, and run hot tap water over the bag in a bowl for a minute or two. You do not want the eggs to recook - so hot tap water is the max high temp you want.

              Step away from that microwave.

              1. Have you considered making a quiche, a frittata or a "gratin" (there are recipes in Julia Child's Mastering the Art of French Cooking -- basically a crustless quiche)? All of these egg preparations are good cold the next day.

                I don't have the recipe on hand, but I know in the South Beach Diet book there is a recipe for "egg cups" that are basically scrambled eggs cooked in the microwave and frozen, to be reheated as needed. I personally have never tried the recipe, but it sounds like just what you are looking for. Has anyone out there tried this?

                Edited to add: I did a google search for "South Beach Diet egg recipes" and this blog had the recipe -- they apparantly are called "egg muffins":

                http://kalynskitchen.blogspot.com/200...

                1 Reply
                1. re: DanaB

                  A friend of mine cooks something similar to this, and freezes it in a muffin pan. They weren't half bad.

                2. What about trying the coffee grab and go technique in your office. Just whisk an egg in a small pyrex bowl, pop it in the microwave and give it a couple minutes on high. Not great but people pay for this in many shops and find in minimally acceptable.

                  2 Replies
                  1. re: feelinpeckish

                    i don't mind eggs in micro, BUT your office mates may hate you because that smell does not go willingly into the morning...

                    1. re: Emme

                      yep, i learned that lesson the hard way many years ago. reheated my omelette in the office kitchen...once.

                      i felt so guilty all day!

                  2. I am not an egg fan, however I have heard of these "ziplock" omelets that probably originated for camping. You just put eggs in a bag, shake them up, then add whatever you like and boil them in the bag while you're doing something else. There is so much controversy about plastic these days, you may want to research.

                    http://recipecircus.com/recipes/pmose...

                    1 Reply
                    1. re: Susan627

                      I've done the ziplock omelettes and liked them. They can be ignored for the 14 minutes it takes to boil them while I do other things. Assembling them took only seconds too - I'd break the egg into the bag, toss in shredded cheese and into the boiling water it went.

                    2. I have this microwave egg poacher that takes about a minute to poach eggs. They are surprisingly un-rubbery. I usually add cheese to the mix to give them a bit more flavor and stick them on a bagel.

                      4 Replies
                      1. re: queencru

                        Yes, I have the nuclear poacher as well; my (small 700-watt) zapper does two perfectly fine poached eggs in 48 seconds if you want the yolk just a bit runny, and 53 seconds if you want it cooked through. Before I break the eggs into the poacher, I put two english muffins in the toaster. While the eggs are cooking, I grab some cheese and some cold cuts; slap those on the now-toasted muffins, and empty the eggs on to them. Bingo! Two ersatz Egg McMuffins for about 60 cents apiece, in less than two minutes - faster than standing in line at your favourite FF joint. Plus you can vary the type of cheese and meat to get some variety, and if I'm feeling really fancy (and/or only pushed the snooze button once instead of my usual three or four times), I'll add some mustard, HP sauce, mayo, or salsa to them.

                        Depending on the poacher you get (mine is quite flat and a "clamshell" design), you may have to prick the yolk with a fork a couple of times to prevent unwelcome (and messy) explosions.

                        1. re: KevinB

                          At my last office job, the snack bar in our building was run by a Korean woman who made a good fake Sausage McMuffin (sans cheese) with a toaster and her microwave oven. She didn't have a poacher, just a small melamine bowl, but the egg came out just perfect (though broken, of course) and exactly the right size for the muffin. When McDonald's was running a promotion and selling theirs for a dollar each, I'd get those, but as soon as they went back to the regular price I'd go back to Sunny's - she charged $1.50, and her sausage was really much better.

                          1. re: Will Owen

                            an old small margarine tub also produces the same size....but with the plastic fears now....that probably wouldn't work anyway.

                            1. re: Will Owen

                              Actually, before I found my microwave dish, I used small ramekins, but I found it just a little bit harder to get the egg out cleanly without using more PAM and/or oil than I do with the cooker. But I think I'll check out some sausage rounds, and try cooking them the night before and zapping them in the morning - never occurred to me before!

                        2. Okay, I have a breakfast question for you... Is there any particular reason you must have eggs? There are sooooooo many alternatives that are easier to transport and won't raise resentment from coworkers... Seems to me. '-)

                          But I will add that if eggs are a must, *SOME* McDonald's do good eggs and won't smell up the office too bad, if there's one near you.

                          1. When we have scrambled eggs left over, I reheat them for my kids' dinner. As long as I don't aggressively microwave them, they turn out fine, and I don't stink up the house.