Microwave dish for breakfast? Does your New Year’s resolution include a quick breakfast that is high in protein? If so, eggs are the perfect ingredient to add to your 2014 diet summary. Most people know where the egg comes from—a chicken. Chicken makes for a great lunch (almuezo) and dinner (cena); how about for breakfast? Eggs: chicken; what's the difference?
Use the Microwave
As eggs are a delicate food, cooking them in the microwave is challenging. However, developing egg recipes is a surely fun event to entail. First of all, eggs are composed of two separate, unique parts: the egg yolk and the egg white portions—the shells aren't included in most recipes (use for compost). The yolk is very high in fat and protein. It also tends to cook faster than the egg white part. Therefore, there are a variety of methods that require achieving the proper execution of producing an acceptable egg recipe, while utilizing the microwave.
Most—if not all—microwavable egg recipes mandate a setting of LOW or MEDIUM. This particular technique will ensure that the egg doesn't distort into a rubbery texture (overcooking the watery portions of the egg). Also, be sure to stop the microwave oven, while the egg dish is still slightly underdone. And standard completion includes a brief standing time, covered, in order for the food to finish cooking with stored-up heat.
The Popular Fried Egg (Microwavable)
Butter or margarine
1. Break egg into a greased 5- or 6- ounce custard cup.
2. Gently pierce the yolk with a fork.
3. Top with butter (optional).
4. Cover with plastic film.
1. Microwave on Low for 1½ minutes; rotating the dish after 45 seconds.
2. Let stand, covered, for 1 minute before serving.
Tip: Cooking time is slightly less for 2 eggs—microwave on LOW for 2½ minutes; rotating dish after 1½ minutes.