Not exactly sure what you would call this. In other places I have seen them called brownies or cakes (when sweet). Hopefully, Julia Child will forgive me for calling them souffles. They do puff up while cooking, so maybe that helps.
Plain eggs tend to bother my stomach, but buffering them with flour (like Swedish Pancakes) seems to work.
I have no idea if the cook time is safe, but it is the same time called out in other recipes for cooking eggs in the microwave. Caveat emptor
- 2 T oil (or melted butter)
- 2 T flour (white, wheat, rye, etc)
- 1 T milk (or milk substitute)
- 2 medium to large eggs
- Salt and pepper as needed
- In a regular, straight sided coffee cup, combine oil and flour (this is a roux).
- Cook in the microwave for 45 seconds. You want to cook the roux until it loses its “flour” taste.
- Add milk, eggs, salt, pepper and stir well. The roux tends to not want to combine well.
- Cook in the microwave for 60 seconds. The souffle will look like it’s going to overflow the coffee cup, but it will hold together and typically rise at least an inch above the rim.
- The souffle will need to cool a little and will continue to cook during that time. Adjust the cooking time in 5 second increments each time you make until you find the right duration for your preference (shorter if too dry or rubbery, longer if too moist or underdone)
Onion – add a tsp of dried onion and a dash of powdered garlic in step 1 and worcestershire sauce in step 3.
Cheese – add a handful of grated cheese in step 3
Sweet – TBD
Chocolate – TBD