Puffy Egg and Cheese

Let’s make it

1. Whisk ingredients in a microwave-safe glass or ceramic bowl with at least a 3-cup capacity.
2. Microwave uncovered at 70% power for 2 minutes, then check. Continue in 30-second bursts, rotating the bowl, until set and at least 160°F in several places. The card suggests 4½–5 minutes total; wattage changes timing.
3. Let stand for 1 minute, then divide between two servings. The eggs may settle slightly as they stand.

From the complete review edition, page 21. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.