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EGGS AND CHEESE
SCRAMBLED EGGS
Microwavable
Dish
Butter
Eggs
Milk Salt Pepper
Cooking Time
15 oz. bowl 1 tablespoon 2
1 tablespoon dash dash
1% to 2 minutes
l-quart
2 tablespoon 4
2 tablespoons V4 teaspoon l/s teaspoon
3 to 4 minutes
casserole
l-quart
‘/4
cup
8
‘14 cup
l/2
teaspoon l/B teaspoon 7 to 8 minutes
casserole
Place butter In microwavable dish or casserole.
Microwave at HIGH as directed above, or until eggs
Microwave at HIGH for 30 to 90 seconds, or until are set but still moist, stirring twice. Cover with
butter melts. Blend in eggs, milk, sall and pepper.
waxed paper. Let stand 1 to 3 minutes. Eggs will
become firm as they stand.
1 to 4 servings
POACHED EGGS
Microwavable
Casserole
Hot Water (130°F) Vinegar
Eggs
Cooking Time
l-quart
1 cup
1 teaspoon
2
3 to 4 minutes
In microwavable casserole, combine hot water and Microwave at DEFROST as directed above, or until
vinegar. Microwave at HIGH for 4 to 5 minutes, or whites are set and yolks are soft-set, rotating cas-
until water boils. Break each egg into separate cus- serole once. Let stand, covered, for 2 to 3 minutes.
tard cup. Pierce yolk with wooden pick. Gently place Remove eggs with slotted spoon. Serve over toast
eggs, one at a time, into hot water. Cover tightly. or English muffin halves.
2 servings
BASIC OMELET
1
tablespoon
butter or margarine
1. Place butter in a g-inch glass pie plate. Microwave, uncovered, at
2
eggs
HIGH for 30 seconds, or until melted. Tilt plate to cover bottom with
2
tablespoons
milk
melted butter.
V3 teaspoon salt
2. Combine eggs, milk, salt and pepper in a small bowl. Beat to
dash pepper
‘14 cup shredded cheese or % cup
blend thoroughly. Pour mixture into pie plate. Microwave at MEDIUM
diced
ham or ‘14 cup jelly (optional)
for
4Y2
to
5Y2
minutes, or until nearly set, stirring once after 2
minutes of cooking time. Let stand, covered, 2 minutes to set com-
pletely.
3. If desired, spread a filling such as shredded cheese, diced ham,
or jelly on top of the omelet. Fold in thirds like a business letter.
Makes 1 to 2 servings.
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