Given the background description of some cooking related query, summarize the question into a title

[Q]: Has anyone come up with a way to cook beaten eggs via microwave?My attempts to do so have resulted in a off-coloured mess with the consistency of rubber.
[A]: microwaving scrambled eggs


[Q]: I am aware that there is a tendon which connects a chicken breast to it's tenderloin...what I"m curious about is the other white strip on the top of my boneless skinless chicken breasts as shown in this picture:I always cut my chicken up into small pieces so I always cut it out, but I realize that this can't really be done when baking or poaching the entire boneless skinless chicken breast.Can anyone shed some light on to what it is and whether I am wasting my time removing it? Does it dissolve when the chicken is baked?
[A]: What's this white strip on the top side of my boneless skinless chicken breast?


[Q]: Currently, I pressure cook a whole chicken for 45 minutes to make stock. However, the meat falls apart very easily. My aim is to extract the inosinate from the chicken meat into the stock, but also minimise damage to the meat so that I can cube it for other purposes.Would pressure cooking for a lesser amount of time help. If yes, could I have a rough estimate.Also, would like to know your opinion on simply boiling the chicken for X amount of time to extract the inosinates. Would appreciate a rough time frame here as well.
[A]:
Chicken stock and inosinate