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I!iggs
I, prepare
eggs
many waysin the microwaveoven(see below). Alwayspierce wholeyolksbefore microwavingto preventbursting.
2. Never hard cook eggs in the shell, and do not reheat in-shell hard cookedeggs. They could explode.
3. Cook eggsjust until set. Theyare delicate and can toughenif Overcooked"
Food
~o~tie~
cover
~ow~~ bvel
d%~f~~
Commenb
Eggs
Scrambled
Basic eggs
Poachedeggs
(4 maximum)
Fluff) omelet
(3 eggs)
Quick
Glass
measuring
cup or
casserole
Buttered
custard cup
1x-qt.
casserole
9-in. pie plate
Microwave
safe I-qt.
measure and
No
Meal-High(7)
Plastic wrap
Medium (5)
Casserole
High (10)
lid
High (10)
No
High (10)
Medium (5)
No
High (10)
High (10)
1%to 2% min.
per egg
1%to 2% min
per egg
6 to 8 min.
Boil 2 cups
water
1%to 2 min.
per egg
Melt butter
1%min.
8 to 9 min.
Filling:
8 to 9 min.
Quiche:
9-in. quiche
14to 17min.
dish
Place 1 teaspoonbutter per egg in dish.
Microwaveat High (10)until melted.
Scramble the eggs with the butter and 1
tablespoon milk per egg. Place in ovenand
microwavefor half of total time. Stir set
portions from the outside to the center.
Finishcooking.Allowto stand 1or 2 minutes.
Puncture membrane of yolkto prevent
bursting. Rearrange if necessary.
Heat 2 cups hot tap water 6 to 8 minutes
covered on High (10).Break eggs onto plate,
puncture membrane. Slip eggs gently into
water. Cover. Cook according to guide.
Removewith slotted spoon.
Place pie plate on inverted saucer. Push
cooked portion to center. Cook until partially
set. Sprinkle cheese over omelet. Microwave
1A t. 1 minute until cheese is slightly melted.
Combine and microwavefilling, stirring
every 2 minutes. Pour filling into precooked
shell. Microwaveadditional time shown at
left.
ef$fjpj ~~~~~~
Fondue
Microwave
Cover or
High (10)
To heat wine
Use 1 cup wine and 3 tablespoons flour per
safe
2-qt.
d ish
plastic wrap
5 min.
pound of shredded cheese. Add cheese, flour
Meal-High(7)
5 to 7 min.
and seasonings to hot wine and microwave
at Med-Hi~h (7), stirring every minute,
until smoo~h.
—-
1,(
'1-LISI(>11 t)rcatis
will he sof[. Outside
color of fbods will bc same as color of batter (outsides will not brown).
If desired, sprinkle top of batter
\Y
i(ll ciIlllLllllorl-Slll::il.
1]1
ixturc, ctmppcd nuts or other topping t'brbrown color. Or, increase brown color on upside down breads by lining dish
tlcli)rt
llliCI"(l\\'il\'ill~l \\ith I)r(wll
sug:~r carulll~l
mixture.
'CWer
P(W$X
l.Awl
&
The
Commel-m
K'{md
('ol"iil!
L':lkcs
8-in, rt>(l mi
N()
High (10)
8 to 9 min.
dish
S to '}-in.
[Ub~dish ~'
IN()
Meal-High(7)
11to 13min.
For flavorful browned topping, sprinkle
cooking dish with finely chopped canned
French fried onions before microwaving.
Turn out of pan upside down to serve.
N!{)
Use microwave muffin container or
Hiyh (10)
X to 1 rnin.
homemade muffin cups (made by cutting
Hi@l(10)
IY?to 3 min.
down paper hot drink cups).
Hi~h (10
2 [0 4 min.
p.J, )
hlc~i-High !7)
14[() 16min.
Rotate 1/4turn after 8 minutes. When done,
toothpick inserted in center will come out
clwm. Let stand 15minutes before turning
out of dish. Cool.
...—-— ——.. .
. .
——
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