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[QUESTION] What are your favorite spices to use in soups?
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Do you want "easiest" or "most convenient"? You could buy powdered (dehydrated) eggs and just add water if you're not picky. Probably on par with the quality of eggs cooked in a microwave. I've never cooked eggs in a microwave so I can't be sure, though.
If you want like, good eggs for breakfast, I don't think you can get around using at least a pan. If you have nonstick pans, it should be pretty easy to cook the eggs and barely have to wipe down the pan with a paper towel to clean it. If you're always getting black, charred bits stuck to the pan, try turning down the heat when cooking them; it doesn't take much heat to cook an egg (unless you wanna fry it and get that crispy exterior, but even then you don't need high heat)
Guess you could go for boiling or poaching the eggs, since that involves submerging the egg in boiling water, which leaves virtually nothing to clean.
Or you could just crack a bunch of raw eggs into a glass and chug 'em Rocky-style. But raw eggs aren't as nutritious as cooked eggs so I wouldn't recommend it.
You have strong opinions on microwaved eggs before stating that you've never had them. Could you go into that further?
I disagree that flippantly suggesting that conventional cooking methods produce "good" eggs compared to microwaved or powdered eggs qualifies as a "strong opinion". But I love hearing myself talk, so:
I am unashamed to say that I am prejudiced against microwaved eggs for the same reason I'm prejudiced against making toast by microwaving bread. I haven't tried it, but I am free to intuit (correctly or incorrectly) that I wouldn't prefer it to how I already prepare eggs and toast. And in this economy, I'm not going to gamble an egg to see if I prefer it.
Do you prefer microwaved eggs? How do you find the taste and texture compare to other cooking methods? How do they compare to powdered eggs?
I've never had powdered eggs, they're not really a thing where I'm from. But they don't appeal, probably for the same reason as you: texture.
Microwaves function by heating up the water in food. That's why they excel with frozen food (it's more forgiving in timing). If you try to microwave bread, you get warm, soggy bread as a result, almost certainly not what you mean by toast (but it's actually an interesting way to rescue a stale baguette). Effectively you can't "make toast" in a microwave because toasting is a manner of cooking, not an end product. You can't microwave a dinner in a toaster either. Won't work. Toasters heat the outside exclusively, working their way in. Microwaves heat the inside almost exclusively (that's where the water is). So whether they're appropriate really depends on what you're cooking. Bread? Bad. Eggs?
Because shell-on eggs are effectively water-sealed and shell-off eggs are effectively water, how you heat them up doesn't really matter. Unless you are frying to get crispy edges, you are just heating water any way you do it. Water flows: you can't heat the outside exclusively. It's only when the egg is already cooked, the texture already changed, that you can then effectively cook it again/differently to get crispy edges.