![Cover. Microwave 10-15 minutes, or until boiling.](/images/new-backgrounds/69337/6933743x1.webp)
Eggs
•Always pierce whole yolks before microwaving to prevent bursting.
•Never cook eggs in the shell, and do not reheat
•Cook eggs just until set, they are delicate and can toughen if overcooked.
Scrambled Eggs
Egg(s) | Butter | Milk/Water | Egg Cooking | Method |
|
|
| Time (Min.) |
|
1 | 1 teaspoon | 1 tablespoon | 1/2 to 1 | Place butter in small bowl or casserole. |
2 | 2 teaspoons | 1 tablespoon | 1 to 1 1/4 | Microwave at HIGH (10) for 20 to 60 seconds, or |
4 | 1 tablespoon | 2 tablespoons | 2 to 3 | until butter melts. Add egg(s) and milk. Beat |
8 | 2 tablespoons | 1/4 cup | 3 to 4 1/4 | until well blended. Microwave at HIGH (10) as |
|
|
|
| directed or until eggs are set yet moist, stirring 3 |
|
|
|
| or 4 times. Let stand 2 to 3 minutes. (Eggs will |
|
|
|
| finish cooking during standing.) |
Hard Cooked Eggs (use chopped in salads and sandwich fillings)
Egg(s) | Egg Cooking Time(Min.) | Method |
1 | 3/4 to 1 1/4 | Use a |
2 | 1 to 2 1/2 | egg into each cup. Pierce yolk(s) 2 times with a |
4 | 3 to 4 1/2 | toothpick. Cover cup(s) with plastic wrap. |
|
| Microwave at MEDIUM (5) as directed, or until |
|
| whites are opaque and yolks are almost set, |
|
| rearranging cups once. Let stand 2 to 3 minutes. |
|
| (Eggs will finish cooking during standing.) Chill |
|
| before chopping. |
Pasta and Rice
•Always use
•For pasta use about half the amount of hot tap water required for conventional boiling, there is less evaporation in a microwave oven. Add recommended amount of salt, if desired and vegetable oil (optional, to prevent sticking).
•For rice use same or slightly more water as with conventional boiling. Add recommended amount of salt, if desired.
Item | Hot | Vegetable | Salt | Cooking | Power | Method |
| Water | Oil | (Optional) | Time(Min.) | Level |
|
|
| (Optional) |
|
|
|
|
Eggs |
|
|
|
|
|
|
Noodles, | 6 cups | 1 Tbsp. | 1 tsp. | 17 to 23 | HIGH (10) | In |
8 oz. (about |
|
|
|
|
| Cover. Microwave |
4 1/2 cups) |
|
|
|
|
| Stir. Add noodles. Stir. Microwave |
Yield: 5 cups |
|
|
|
|
| minutes, or until tender, stirring once. Rinse and |
Elbow |
|
|
|
|
| drain. |
|
|
|
|
|
| |
Macaroni, | 6 cups | 1 Tbsp. | 1 tsp. | 17 to 24 | HIGH (10) | In |
8 oz. (about |
|
|
|
|
| Cover. Microwave for |
1 1/2 cups) |
|
|
|
|
| boiling. Stir. Add macaroni. Stir. Microwave 7- |
Yield: 4 cups |
|
|
|
|
| 9 minutes, or until tender, stirring once. Rinse |
Small Shell |
|
|
|
|
| and drain. |
|
|
|
|
|
| |
Macaroni, | 6 cups | 1 Tbsp. | 1 tsp. | 17 to 24 | HIGH (10) | Same as above. |
8 oz. (about |
|
|
|
|
|
|
3 1/4 cups) |
|
|
|
|
|
|
Yield: 4 cups |
|
|
|
|
|
|
Spaghetti |
|
|
|
|
|
|
8 oz. | 6 cups | 1 Tbsp. | 1 tsp. | 18 to 25 | HIGH (10) | In |
Yield: 4 cups |
|
|
|
|
| Cover. Microwave 10 to 15 minutes, or until |
|
|
|
|
|
| boiling. Stir. Add spaghetti. Stir. Microwave 8 |
Rice, |
|
|
|
|
| to 10 minutes, or until tender, stirring once. |
|
|
|
|
|
| |
long grain, | 2 cups |
| 1 tsp. | 20 to 25 | HIGH(10) first | In |
1 cup |
|
|
|
| 5 min., then | and 2 teaspoons butter or margarine. Cover. |
Yield: 3 cups |
|
|
|
| MEDIUM(5) | Microwave until rice is tender and liquid is |
|
|
|
|
| absorbed. Let stand 5 minutes. Fluff with fork. |
22