Table of Contents
SCRAMBLED EGGS
Beat eggs, 1 tablespoon milk and dash of salt for each
egg. Pour into greased glass container. Cook at
MEDIUM-HIGH according to time in the chart. Stir
two-thirds of the way through the cocking time. Stir and
let stand. Eggs will continue to cook during stand time
and should be slightly undercooked after cooking.
Cooking
Stand
Eggs
Container
Time
Time
(in min.)
(in min.)
1-cup glass
measure
to 11/4
1
1-cup glass
to 2
11/2
measure
1-quart bow!
11/2-quart bow!
to 33/4
11/2
to 51/2
2
POACHED EGGS
Place 11/2 cups hot water and a dash of vinegar and salt
in a 2-quart casserole and heat at HIGH 5 to 7 minutes,
or until water boils. Break egg(s} into boiling water and
pierce egg yolk twice and egg white several! times with
toothpick. Cook at MEDIUM-HIGH according to the time
given in the chart. Let stand. Eggs will continue to cook
during stand time and should be slightly undercooked
after cooking.
Eqas
Cooking Time
Stand Time
(in min.)
{in min.)
t/2 to 3/4
1 to 1%%4
13/4 to 2
Eggs cannot be hard-cooked in their shells in a
microwave oven. Pressure will build up and the egg
will explode.
SPINACH CHEESE RING
2 packages (10 oz. ea.) frozen chopped spinach,
cooked and drained
1 cup (1/2 pint) cottage cheese
2 eggs
1/2 cup heavy cream
2 tablespoons melted butter
1/4 cup finely chopped green onions
1/4 cup plain dry bread crumbs
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika
1/4 teaspoon dill weed
Dash pepper
Yield: 4 Servings
In medium bowl, combine all ingredients; mix well.
Spoon into well greased 1-quart glass ring mold.
Cover with plastic wrap. Cook at MEDIUM-HIGH 8 to
12 minutes, or until almost set. Let stand, uncovered,
5 minutes.
Eggs and Cheese
BASIC OMELET
1 tablespoon butter or margarine
2 eggs
2 tablespoons milk
1/g teaspoon salt
Dash pepper
Yield: 1 Serving
Melt butter in 9-inch pie plate at HIGH 1 minute;
turn plate to coat bottom with butter. Combine
remaining ingredients, pour into pie plate.
Cook, covered with plastic wrap, at MEDIUM-HIGH
2 to 3% minutes, or until omelet is almost set; stir after
4 minute. Let stand, covered, 2 minutes. Loosen
edges of omelet from plate with spatula; fold into
thirds to serve.
Variations: Try one of these easy vanations:
For CHEESE Omelet, before foiding, sprinkle 1/4 cup
shredded cheese down center of ornelet.
For HAM Omelet, before folding, sprinkle 1/4 cup finely
chopped cooked ham down center of omelet.
For HERB Omelet, blend 14 teaspoon basil, thyme or
crushed rosemary with eggs and milk.
For JELLY Omelet, before folding, spoon 14 cup jelly
down center of omelet.
CAULIFLOWER AND CARROT
QUICHE
tt/2 cups coarsely chopped cauliflower
1 carrot, shredded
1 tablespoon water
9-Inch pie shell, baked (see page 36)
1 cup (4 oz.) shredded Swiss cheese
1/4 cup grated Parmesan cheese
3 eggs
1 cup (1/2 pt.) heavy cream
1/g teaspoon pepper
Yield: 10 Servings
In 1-quart bow!, combine cauliflower, carrot and water.
Cover with plastic wrap. Cook at HIGH 5 to 6 minutes.
Stir once. Sprinkle vegetables into pie shell. Sprinkle
cheeses over vegetables. Pour cream into 2-cup
measure. Cook at MEDIUM-HIGH 2 to 21/4 minutes.
Meanwhile, beat eggs in small bowl. Stir a little hot
cream into eggs. Blend eggs back into cream. Add
pepper. Pour mixture over ingredients in pie shell.
Cook at MEDIUM 10 to 12 minutes.
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