I agree Kara - I always use the microwave for scrambled eggs but I like mine creamy so, after the first 30 seconds I cook them in 10 second bursts and take them out after each one and stir to mix the cooked and uncooked areas. Stop cooking when just underdone as they will firm up as they continue to cook and from the heat of the dish. I often add a spoon of mayonnaise, a knob of butter or a big pinch of grated cheese before cooking to make them even creamier.
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