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Eggs
• Always pierce whole yolks before microwaving to prevent bursting.
• Never cook eggs in the shell, and do not reheat in-shell cooked eggs. They could explode.
• Cook eggs just until set, they are delicate and can toughen if overcooked.
Hard Cooked Eggs (use chopped in salads and sandwich fillings)
Egg(s)
1
2
4
3/4 to 1 1/4
1 to 2 1/2
3 to 4 1/2
Egg Cooking Time(Min.) Method
Scrambled Eggs
Egg Cooking
Time (Min.)
MethodMilk/WaterButterEgg(s)
1
2
4
8
1 teaspoon
2 teaspoons
1 tablespoon
2 tablespoons
1 tablespoon
1 tablespoon
2 tablespoons
1/4 cup
1/2 to 1
1 to 1 1/4
2 to 3
3 to 4 1/4
Place butter in small bowl or casserole.
Microwave at HIGH (10) for 20 to 60 seconds, or
until butter melts. Add egg(s) and milk. Beat
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.)
Use a 6-oz. custard cup for each egg. Break 1
egg into each cup. Pierce yolk(s) 2 times with a
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 microwave-safe ceramic, glass or plastic utensils.
• 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
Water
Vegetable
Oil
(Optional)
Salt
(Optional)
Cooking
Time(Min.)
Power
Level
Eggs
Noodles,
8 oz. (about
4 1/2 cups)
Yield: 5 cups
Elbow
Macaroni,
8 oz. (about
1 1/2 cups)
Yield: 4 cups
Small Shell
Macaroni,
8 oz. (about
3 1/4 cups)
Yield: 4 cups
Spaghetti
8 oz.
Yield: 4 cups
Rice,
long grain,
1 cup
Yield: 3 cups
6 cups
6 cups
6 cups
6 cups
2 cups
1 Tbsp.
1 Tbsp.
1 Tbsp.
1 Tbsp.
1 tsp.
1 tsp.
1 tsp.
1 tsp.
1 tsp.
17 to 23
17 to 24
17 to 24
18 to 25
20 to 25
HIGH (10)
HIGH (10)
HIGH (10)
HIGH (10)
HIGH(10) first
5 min., then
MEDIUM(5)
15-20 min.
In 3-quart casserole, combine water, oil and salt.
Cover. Microwave 10-15 minutes, or until boiling.
Stir. Add noodles. Stir. Microwave 7-8
minutes, or until tender, stirring once. Rinse and
drain.
In 3-quart casserole, combine water, oil and salt.
Cover. Microwave for 10-15 minutes, or until
boiling. Stir. Add macaroni. Stir. Microwave 7-
9 minutes, or until tender, stirring once. Rinse
and drain.
Same as above.
In 3-quart casserole, combine water, oil and salt.
Cover. Microwave 10 to 15 minutes, or until
boiling. Stir. Add spaghetti. Stir. Microwave 8
to 10 minutes, or until tender, stirring once.
In 2-quart casserole, combine rice, water, salt
and 2 teaspoons butter or margarine. Cover.
Microwave until rice is tender and liquid is
absorbed. Let stand 5 minutes. Fluff with fork.
Method