Hotel Cooking 101: Eggs

Eggs main image

Recently, on a coffee stop before work, my coworker asked why I wasn’t grabbing breakfast. I replied that I had already had my avocado toast with sunnyside eggs for the day. “HOW?!” she asked. We were currently staying at a Fairfield Inn where the only “kitchen” we had was a mini fridge and microwave.

I’ve toured with Newsies for 2 years, living primarily in hotels sans kitchens. I found that not only does making my own breakfast save me money, it also keeps me healthier. Not to mention that I’m also hypoglycemic and slightly afraid to venture out without anything in my stomach.

So here’s how I do it. All you need is a a microwave, fridge, and microwaveable container (mug or Tupperware). If your room doesn’t have a mug or microwave, you can usually find these in the breakfast area or ask the front desk.

Sunnyside Up

Sunnyside Eggs with avocado and toast (or bread)
Sunnyside Eggs with avocado and toast (or bread)

(Adapted from Lifehacker article and own experiments)

Put one egg in the mug at a time and microwave 30 seconds, give or take. Repeat as necessary.

Sunnyside Eggs before cooking
Sunnyside Eggs before cooking

I’ll usually mash up some avocado on top of bread (or toast if you’re lucky to have a toaster), add the sunnyside eggs and voila! Breakfast!

 

Scrambled

Scrambled eggs with avocado toast. Chicken sausage also microwaveable
Scrambled eggs with avocado toast. Chicken sausage also microwaveable

Put 2 eggs in a mug, scramble with a fork and microwave for 1 minute, give or take. Top may be cooked but bottom still runny so add time as needed.

Scrambled before cooking
Scrambled before cooking

Grab some breakfast meat and toast from the free breakfast and you’ve got a full meal. Don’t bother with the free eggs – they’re usually powdered and gross. This is much better!

 

So easy! As for poached eggs, I’m still working on that…

For more of my hotel cooking posts, click here.

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