OK, now THIS I can get behind! Just like my sister’s 2 a.m. came-home-drunk-and-high-and-we’re-starving cream cheese scrambled eggs!
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Minus the drunk and high part! 
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Ooh, that photo of the chawanmushi looks amazing. I know what I’m making for lunch.
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sez who?
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Profile photo checks out!
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Wellllll…maybe.
Maybe not.
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Agreed, I’ve done those with great success!
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I’m going to try blitzing an egg with a small amount of ricotta until it’s perfectly smooth, similar to egg bites.
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The warning that I’ve received, you may take with however many grains of salt you wish, is that the brown carrots that are circulating around us, are specifically not too good.
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I don’t remember if I’d posted this before, but lately I’ve been making a chawanmushi-adjacent dish as a second course after eating instant ramen. I crack an egg into the leftover broth, mix it up really well, and nuke it for about 90 seconds.
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We didn’t have a microwave at home until recently, and my commercial experience with microwaves wasn’t super positive. Because of this, we mostly it as a way to heat up leftover rice, if I’m too lazy to make fried rice. I don’t like heating leftovers in it, as usually the oven is better.
That said, I’ve been looking for reasons to use it for real cookery. America’s test kitchen and BA have both shown examples of things that work well in a microwave, but I never think to try it when I’m cooking.
hmmm.
the major use of our MW is:
#1 - reheating pre-cooked patty sausage(s) for McMuffin w/sausage&cheese
#2 - slow reheating of “dense” left overs - easier that firing up a pan & stirring the stuff for 20-30 minutes…
#3 - ala minute melted butter
#4 - hot dog midnight ‘snack’ . . . . oh dear, not a good habit…
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The only “real” cookery use case I can think of is to quickly get raw hard veg like broccoli, cauliflower, etc, ready to sautee or grill. Microwaving it for a minute or two tends to be a lot faster and more energy efficient than, e.g., blanching it.
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I remember Lan Lam (America’s Test Kitchen) showing some techniques for chef-y things that are better done in a microwave, mostly things that are based on steam happening (eggs, cake, and a few other things). I’ve seen a few other chefs talk about it, too, but I haven’t had time to get back and research it, and my link-fu isn’t finding those resources at the moment.
That said, I have a strong bias against microwaves as proper cookery, mostly due to the low quality microwave ovens we had when I was young. The first few restaurants I worked in also misused microwaves in ways that did not make things taste better.
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As little as possible. Hot holding box for staging meals. Bread Box for storing my sourdough creations. Boiling water. Par cooking potatoes. Thawing some stuff. Boiling water. Heating frozen meals that need the microwave.
Steamed fish in the MW is amazing, and also steamed veg.
When I got my first microwave (it was big!) I used to make scrambled eggs in it in a Pyrex measuring cup. They were good, and cleanup was easy. Haven’t done it in decades!
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That would work as well!
I steam veg in the microwave pretty often.
It’s also faster than a pressure cooker to boil potatoes, especially one or two in a pinch.
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