Ok so I hear Shoney’s uses Egg Beaters for their scrambled eggs to get them light and fluffy.. For the same effect I think Microwave Scrambled Eggs come out very light and fluffy with no oil needed
so quick and fast..
take some eggs, consider how many people you will be feeding, and use the amount you would normally use if making scrambled eggs in a frying pan.. only put these in a glass bowl and beat with fork
now add a little half and half milk (regular milk works fine too)
now my microwave your eggs for a few minutes.. you will have to watch them it is according to how many eggs you put in, on how long you microwave.. you will stop the microwave and use fork to toss a little and if not done microwave some more
now they are done.. my eggs are a lot darker than you would see at Shoney’s cause I used fresh brown chicken eggs, they have a much richer darker yolk
now take your sauteed mushrooms ( mushrooms cooked in butter on stove)
and some cheese melted with a little have and half milk in the microwave and stirred.. then pour cheese over eggs and top with mushrooms..
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