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EGGS & CHEESE
Guide for Cooking Eggs & Cheese
Cheese melts quickly and smoothly. When serving cheese as an appetizer, flavor is at peak when served
at room temperature. Use a low power level for melting. Cheese melts best when shredded and heated
with milk or other liquids. Stir cheese mixtures several times for even heating.
Eggs cook differently by microwave. The high fat content of egg yolks absorb energy, so yolks cook faster
than whites. It's easy to poach eggs in a microwave oven, but if you want soft yolks, remove eggs from the
oven before whites are completely cooked. A brief standing time allows whites to set without overcooking
yolks. Check eggs for completion of cooking early, they toughen when overcooked.
When eggs and yolks are mixed together for omelets, scrambled eggs or custards, they cook more
evenly and need less stirring than during conventional cooking methods.
Do not try to cook eggs in the shell. Steam can build up inside the shells, causing them to burst.
Eggs Butter Milk or Cook on Procedure
Water Power 100
2 1 Tbsp 2 Tbsp 1 - 2 min.
4 1 Tbsp 2 Tbsp 2 - 3 min.
6 2 Tbsp 4 Tbsp 3 - 4 min.
Eggs Water Cook Water Cook Eggs Standing Procedure
on Power 100 on Power 80 Time
1 1 1/2 cups 4 - 6 min. 1 min. 2 min.
2 1 1/2 cups 4 - 6 min. 1 1/2 - 2 min. 2 min.
4 2 cups 6 - 7 min. 2 1/2 - 3 min. 2 min.
COOKING GUIDE (CONTINUED)
Place butter in small casserole and melt.
Add eggs and milk, scrambling with fork.
Cook as directed in chart, breaking up
and stirring eggs twice. Let stand,
covered, before serving.
Place water into medium casserole. Cook at
High until boiling. Break eggs, one at a time,
into separate dish, pierce yolk once with
wooden pick and slip egg carefully into hot
water, cook as directed in chart.