- An egg and a muffin and you’re good to go!
Start with an English Muffin, an egg, your egg baker and a minute and you’ve got your breakfast sandwich in less than a minute.
QUICK and EASY, EGGS
Scrambled, Soft or Hard Cooked, Poached
Busy mornings? Here’s a bit of help.
Pop an egg or two in this stoneware
Egg Baker from NewClay Pottery
and you’re almost good to go.
Different styles of eggs take from
30 seconds to a minute plus a bit. The
CA Egg Comm’n recommends slightly
undercooking and let them sit 15 seconds to firm up. Keeps them tender, they say.
| I recommend giving the bowl, for any type egg, a quick spray of oil, (cooking, olive oil, or??) to help prevent sticking. Another tip from the CA Egg Board is Sprinkle a few grains of salt into bottom of the container (salt attracts microwave energy and helps to cook eggs evenly). For scrambled eggs, pop in an egg or two, a tablespoon or so of milk, or cream or water, salt and pepper, and whip with a fork. Then put on the lid and put it all I the microwave on high for about a minute. It’ll take a test morning or two to get it right for your oven. You can also add left over veggies, and a few extra seconds, and make an almost omelet. For hard or soft yolk eggs, just put the egg(s) in the oiled bowl, prick the yolks with a fork tine or toothpick to keep | from popping, put on the lid and put in the microwave on high for 30 seconds or so. When done, let them sit 15 seconds or so, then carefully ( it may be warm) remove from the oven. For poached eggs, again, spray oil in the bowl. Add ¼ cup water and a half tsp of vinegar. ( it helps keep the whites together). Poke the yolk and Microwave on high for 1-1/2 to 1:45 minutes. Voila…. Perfect poach. A little time adjustment and you’re at soft boiled. When done, wash with other dishes, or pop in the dishwasher. If eggs aren’t quite done, flip them over with a spoon or fork and give them another 10 seconds. |