Microwaved Eggs Several Ways Food

FLUFFY MICROWAVE SCRAMBLED EGGS

Steps:

• Break the eggs into a microwave-proof mixing bowl. Add milk and salt; mix well.
• Pop the bowl into the microwave and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds. Repeat this pattern, stirring every 30 seconds for up to 2 1/2 minutes. Stop when eggs have the consistency you desire.

PERFECT MICROWAVED SCRAMBLED EGGS AND CHEESE FOR ONE.

Steps:

• In a large (10oz) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion.
• Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave.
• With a clean fork, stir in cheese; cover with a paper towel. Let stand until cheese has melted and eggs are set, about 1 minute. Top with tomato and season with salt and pepper to taste.

MICROWAVED EGGS SEVERAL WAYS

Steps:

• Microwave Eggs cooked in their shells will explode!
• Even out of the shell, eggs can and may explode in the microwave because rapid heating causes a buildup of steam. Always use a wooden pick or tip of a knife to break the yolk membrane of an unbeaten egg before micro-cooking to allow the steam to escape.
• Covering cooking containers with a lid, plastic wrap, or wax paper encourages more even cooking and (if you forgot to prick the yolks) helps to confine the explosion!
• Microwave Fried Eggs:.
• Break and slip one (1) egg into each of two lightly-greased 10-ounce custard cups or a pie plate.
• Gently prick yolks with tip of knife or wooden pick.
• Cover with plastic wrap.
• Cook on 50% power just until eggs are almost desired doneness, about 2 to 3 minutes.
• Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.
• Microwave Hard-Cooked (Boiled) Eggs:.
• Separate yolks and whites of eggs into two (2) lightly-greased liquid measures or small bowls.
• Stir yolks with fork.
• Cover each container with plastic wrap.
• Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white.
• Remove when slightly underdone.
• Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.
• Microwave Poached Eggs:.
• Pour 1/3 cup water into 10-ounce custard cup or small deep bowl. Break and slip in two eggs.
• Gently prick yolks with tip of knife or wooden pick.
• Cover with plastic wrap.
• Cook on full power about 1 1/2 to 2 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes.
• Pour off water to serve in custard cup or lift out with slotted spoon.
• NOTE: For 4 eggs, use 2/3 cup water in 1-quart bowl or baking dish. Cook 1 1/2 to 3 minutes and let stand as above.
• Microwave Scrambled Eggs:.
• In a 10-ounce custard cup, beat together 2 eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended.
• Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute.
• NOTE: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.
• 1 egg: 30 to 45 seconds.
• 2 eggs: 1 to 1-1/2 minutes.
• 4 eggs: 2-1/2 to 3 minutes.
• 6 eggs: 3-1/2 to 4-1/2 minutes.
• 8 eggs: 4-1/2 to 5-1/2 minutes.