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EGG COOKING TABLE This is only a guide. Cooking times will vary with size, temperature and number of eggs cooked at one time. Froached: 1: In dish melt 1 teaspoon butter on High for 30 seconds. Add egg. Cook on Low for 1 1/4 to 1 3/4 minutes. Let stand, covered, for 3 minutes. 2: Cook in 10 ounce custard cup covered loosely with plastic wrap on Low for 2 1/2 to 3 minutes. Let stand, covered for 3 minutes. Poached: 1: Boil 1 cup water, covered, on High for 2 to 3 minutes. Add egg. Cook, uncovered, on Low for 1 to 1 1/2 minutes. 2: Cook, uncovered on Low for 1 1/2 to 2 minutes. Scrambled: 1: Cook with 1 teaspoon water and butter on Low for 1 1/2 to 2 minutes. 2: Cook with 1 teaspoon water and 1 teaspoon butter for each egg on Low for 2 1/2 to 3 minutes. 3: Cook with 1 teaspoon water and butter for each egg on High for 2 1/2 to 3 minutes. Stir every 20 to 30 seconds when using High. Soft-Cooked: Similar to froached-egg procedure. Chop while soft. *BLKLIN Do not cook eggs in the shell. They may explode! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |