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Cooking Eggs by Micro Power

Boiled Eggs: Do not boil eggs in your microwave.
Raw eggs boiled in their shells can explode and
cause serious injury.
Poached Eggs:The membrane on egg yolks must
be pierced before cooking, otherwise steam will build
up and cause yolk to pop.
Scrambled Eggs:Slightly undercook scrambled
eggs as they will finish cooking during standing.
BACON AND EGG IN A CUP
Serves: 1
Ingredients:
2 slices bacon
1 x 60 g egg
1 tablespoon grated cheddar cheese
Method:
Place bacon on a dinner plate between 2 sheets of
paper towel cook on HIgh for 1 to 2 minutes.
Wrap bacon around the inside of a 1-cup remekin
dish. Crack egg into centre of dish and pierce with
tooth pick. Cover and cook on Medium for 50 to 70
seconds. Sprinkle with grated cheese.
POACHED EGGS
Serves: 2
Ingredients:
2 x 60 g eggs
1⁄2cup hot tap water
dash of vinegar
pinch of salt
Method:
Place one quarter of cup of water, dash of vinegar
and pinch of salt into 2 ramekin dishes or small glass
bowls. Heat water on HIgh for 30 to 60 seconds.
Break egg into the water and with toothpick pierce
the egg yolk twice and egg white several times.
Cover dishes with plastic wrap and cook on Medium
for 1 to 11⁄2minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
CRUSTLESS CHEESE AND SPINACH PIE
Serves: 4
Ingredients:
1bunch spinach
6green onions, thinly sliced
500 g ricotta
2eggs
1 tablespoon plain flour
1⁄2teaspoon nutmeg
1⁄2 cup grated cheddar
2tomatoes, sliced (optional)
Method:
Wash and trim thick stalks from spinach. Chop
leaves roughly. Pile onto a microwave safe dinner
plate and cover with plastic wrap. Microwave on
High for 2 minutes. Set aside to cool slightly. Place
green onions into a small bowl cover and Microwave
on High for 1 minute. Squeeze out excess moisture
from cooked spinach. Place ricotta, eggs, spinach,
green onions, flour and nutmeg in a large bowl,
season to taste and fold with a spatula until well
combined. Lightly grease a round (25 cm)
microwave safe pie dish. Spread mixture evenly into
prepared dish and sprinkle with grated cheddar.
Microwave uncovered on Medium for 15 minutes or
until centre is just slightly sunken.
Note: will even out on standing. Remove and stand
for 2 minutes before cutting. Serve topped with
sliced tomato.
SCRAMBLED EGGS
Serves: 2
Ingredients:
4 x 60 g eggs
4 tablespoons milk
pinch of salt
Method:
In a 1-litre casserole dish, beat eggs lightly with whisk.
Add milk and salt. Whisk until well combined. Cover
dish with plastic wrap and cook on Medium for 2 to
21⁄2minutes. Stir eggs and cook for further 21⁄2to 3
minutes. Stand, covered, for 1 minute before serving.
Poultry and Eggs