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Turkey Breast
80
EGGS & CHEESE
Guide for Cooking Eggs & Cheese
• 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
Eggs cook differently by microwave. The high fat content of egg yolks absorbs 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.
Scrambled Eggs
Eggs
Butter
2
1 Tbsp.
4
1 Tbsp.
6
2 Tbsp.
Poached Eggs
Eggs Water
Cook Water
on Power 100
1
1 1/2 cups 4 - 6 min.
2
1 1/2 cups 4 - 6 min.
4
2 cups
6 - 7 min.
EN
9 - 10 min.
Milk or
Cook on
Water
Power 100
2 Tbsp.
1 - 2 min.
2 Tbsp.
2 - 3 min.
4 Tbsp.
3 - 4 min.
Cook Eggs
on Power 80 Time
1 min.
1 1/2 - 2 min.
2 1/2 - 3 min.
5 - 7 min.
Rearrange once during cooking.
Cover with microwaveable cover.
Procedure
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.
Standing
Procedure
Place water into medium casserole. Cook
2 min.
at High until boiling. Break eggs, one at a
2 min.
time, into separate dish, pierce yolk once
2 min.
with wooden pick and slip egg carefully into
hot water, cook as directed in chart.
21
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