THE
MICRO
MY \ /
lANI
BLOOMER
Microwave Baked Eggs,
For a Fast Start
Your microwave can help you
get a quick, hot breakfast for
family members before they dash
off to work or school. Baked
(shirred) eggs are delicious, but
take a long time in your range
oven, in the microwave, they can
be ready in just a few minutes.
Many people have problems with
overcooked eggs in a microwave.
If your eggs are too hard or rub
bery, they have been overcooked.
Here are some suggestions to help
get your eggs perfect:
1. Cover the eggs tightly with
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plastic wrap, or a tightly fitting lid,
to hold in steam and help them
cook evenly.
2. Don’t use high power. Use a
medium power setting, such as 50,
5. The lower power allows the eggs
to cook more evenly, eliminating
overdone or rubbery spots.
One problem with cooking
poached or baked eggs in the
microwave is that the yolk, with its
high fat content, tends to cook
faster than the white. A lower
power level helps keep the yolks
softer.
3. Use a short cooking time.
Always use the shortest suggested
cooking time for a recipe, and then
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let the eggs stand, tightly covered.
The heat in the eggs and container
will continue cooking them for a
few minutes.
The exact cooking time for eggs
will vary, and depends on the size
of the egg, its temperature, the
power of your oven, and how firm
you like your eggs.
4. Standing time is important.
Let the eggs finish cooking during
a period of standing tune for the
best results. If you try to
microwave eggs until they are the
way you like them, some areas will
probably be overcooked and
rubbery.
For soft eggs, let them stand
only a minute or two. For firm
eggs, let them stand for four or five
minutes.
5. The container makes a dif
ference. For one or two baked or
poached eggs, use 6-ounce glass
custard cups. For more than 4
eggs, a plastic microwave muffin
pan (without holes in the bottom!)
is easier to handle. However, the
eggs will cook a little faster in the
plastic pan than in the glass cups.
If you use a plastic muffin pan,
subtract about 30 seconds from the
cooking time, then check the eggs
and add more time if necessary.
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Foi scrambled eggs, the easiest
container to use is a glass
measuring cup. But don’t fill it
more than half full, or the eggs will
puff right over the top!
Here are three quick baked egg
recipes to vary the morning meal
in your house. Use these ideas and
substitute for what' you have on
hand.
If you’re late and have to run out
the door, make one of these baked
eggs portable. Place egg on muffin
or roll and top with other half for a
carry along sandwich. (But they’re
better eaten sitting down with
juice, coffee, etc.!)
Egg-A-Muffin
For each serving:
legg
1 slice cheese
1 English muffin or hamburger
roll, toasted or buttered if desired
1. Break egg into a custard cup
or small bowl. Poke a hole in the
yolk with a fork (or stir egg
slightly to break up yolk). Cover
with plastic wrap.
2. Microwave on medium (50,5);
1 egg: V-h to 2 minutes.
2 eggs: 2V 2 to 3 minutes.
4 eggs: 3 to 3V 2 minutes.
3. Let stand 30 seconds (soft egg)
to 2 minutes (firm egg). Loosen the
egg around the edges and slide it
onto the muffin. Top with cheese
slice then the other muffin half.
4. Microwave on high for 15 to 30
seconds, just until cheese melts.
Variation: Put a slice of ham,
Canadian bacon or bologna in the
bottom of the custard cup. Break
egg into meat, pierce yolk, cover
and increase microwave time by 1
minute for each egg.
Eggs Ole
For each serving:
1 tablespoon taco sauce
Bucks 4-H Horse Club Members
To Compete In State Show
DOYLESTOWN - Six Bucks
County 4-H Horse and Pony
members will be competing in the
Pennsylvania State 4-H Horse and
Pony Show Oct. 10 to 12 in
Harrisburg.
The members earned the right to
compete in the state show by
placing first, second or third in
their classes at the Region 1 4-H
Horse and Pony Show held
recently in Reading. Bucks County
members competed against 175
other 4-H members from seven
counties at the regional show.
1 large egg
1 tablespoon grated cheddar or
Monterey Jack cheese
Toast or muffin half
1. Put taco sauce in bottom of
custard cup. Break egg on top,
pierce yolk. Sprinkle cheese on top
and coyer with plastic wrap.
2. Microwave on medium (50,5):
1 egg; 1 Mi-2 minutes.
2 eggs: 2*^-3minutes.
4 eggs: 3-3 M> minutes.
3. Let stand 30 seconds (soft egg)
to 2 minutes (firm egg). Loosen the
egg around the edges and slide it
onto the muffin or toast. Variation:
Put a slice of tomato on toast and
top with egg.
Nest Eggs
For each serving:
1 large egg
2 ounces (about *4 cup) canned
hash
Slice toast, etc.
1. Press hash against bottom and
sides of 6-ounce custard cup to
form a nest. Break egg into nest
and pierce yolk. Cover with plastic
wrap.
2. Microwave on medium high
(70,7) (use shorter time for soft
egg; longer for firm egg):
1 egg; 3-3 *'2 minutes.
2 eggs: minutes.
4 eggs: 5-5 M> minutes.
3. Let stand for several minutes.
Serve nest on toast. Variation; Use
2 ounces of bulk sausage instead of
hash if desired. Increase
microwave time by 30 seconds per
egg-
Note: The cooking times above
are for microwaves with 600 to 700
watts of power. For 500 to 600 W,
add 10 seconds to each minute; for
400 to 500 W, add 20 seconds to each
minute.
Copyright 1986 Lam Bloomer
Those who qualified for the state
show and the classes they qualified
in are; Tricia Bennett, Langhome,
Western Riding Senior Grooming
and Showmanship Trail; Gwen
Haggerty, Furlong, Hunt Seat
Equitation over Jumps, Hunter
Hack Ponies; Tara Takacs,
Bethlehem, Pony Driving; Susan
Donnell, Kmtnersville, Hunter
Horses; Rebecca Fox, Upper
Black Eddy, Hunter Ponies Under
Saddle; Pamela Alward,
Morrisville, Stock Seat Equitation.