Whirlpool MCE04XW warranty Eggs and Cheese, Scrambled Eggs

Place butter In microwavable dish or casserole. Microwave at HIGH for 30 to 90 seconds, or until butter melts. Blend in eggs, milk, sall and pepper.

Microwave at HIGH as directed above, or until eggs are set but still moist, stirring twice. Cover with waxed paper. Let stand 1 to 3 minutes. Eggs will become firm as they stand.

1 to 4 servings

In microwavable casserole, combine hot water and vinegar. Microwave at HIGH for 4 to 5 minutes, or until water boils. Break each egg into separate cus- tard cup. Pierce yolk with wooden pick. Gently place eggs, one at a time, into hot water. Cover tightly.

Microwave at DEFROST as directed above, or until whites are set and yolks are soft-set, rotating cas- serole once. Let stand, covered, for 2 to 3 minutes. Remove eggs with slotted spoon. Serve over toast or English muffin halves.

2 servings

BASIC OMELET

1 tablespoon butter or margarine

2 eggs

2 tablespoons milk

V3 teaspoon salt

dash pepper

‘14cup shredded cheese or % cup diced ham or ‘14cup jelly (optional)

1.Place butter in a g-inch glass pie plate. Microwave, uncovered, at HIGH for 30 seconds, or until melted. Tilt plate to cover bottom with melted butter.

2.Combine eggs, milk, salt and pepper in a small bowl. Beat to blend thoroughly. Pour mixture into pie plate. Microwave at MEDIUM for 4Y2 to 5Y2 minutes, or until nearly set, stirring once after 2 minutes of cooking time. Let stand, covered, 2 minutes to set com- pletely.

3.If desired, spread a filling such as shredded cheese, diced ham, or jelly on top of the omelet. Fold in thirds like a business letter.