Panasonic NN-SF574S Operating Instruction And Cook Book page 41

C E M
OOKING GGS BY
Boiled Eggs: Do not boil eggs in your microwave.
Raw eggs boiled in their shells can explode and
cause serious injury.
Poached Eggs: The membrane on egg yolks must
be pierced before cooking, otherwise steam will build
up and cause yolk to pop.
Scrambled Eggs: Slightly undercook scrambled
eggs as they will fi nish cooking during standing.
B E
ACON AND GG IN A
Serves: 1
Ingredients:
2 slices bacon
1 x 60 g egg
1 tablespoon grated cheddar cheese
Method:
Place bacon on a dinner plate between 2 sheets of
paper towel cook on High for 1 to 1½ minutes. Wrap
bacon around the inside of a 1-cup remekin dish.
Crack egg into centre of dish and pierce with tooth
pick. Cover and cook on Medium for 50 to
60 seconds. Sprinkle with grated cheese.
P E
OACHED GGS
Serves: 2
Ingredients:
2 x 60 g eggs
½ cup hot tap water
dash of vinegar
pinch of salt
Method:
Place one quarter of cup of water, dash of vinegar
and pinch of salt into 2 ramekin dishes or small glass
bowls. Heat water on High for 30 - 60 seconds.
Break egg into the water and with toothpick pierce
the egg yolk twice and egg white several times.
Cover dishes with plastic wrap and cook on Medium
for 1 to 1½ minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
P
ICRO OWER
C
UP
C C
RUSTLESS HEESE AND
Serves: 4
Ingredients:
1 bunch spinach
6 green onions, thinly sliced
500 g ricotta
2 eggs
1 tablespoon plain fl our
½ teaspoon nutmeg
½ cup grated cheddar
2 tomatoes, sliced (optional)
Method:
Wash and trim thick stalks from spinach. Chop
leaves roughly. Pile onto a microwave safe dinner
plate and cover with plastic wrap. Microwave on High
for 2 minutes. Set aside to cool slightly. Place green
onions into a small bowl cover and Microwave on
High for 1 minute. Squeeze out excess moisture from
cooked spinach. Place ricotta, eggs, spinach, green
onions, fl our and nutmeg in a large bowl, season
to taste and fold with a spatula until well combined.
Lightly grease a round (25 cm) microwave safe pie
dish. Spread mixture evenly into prepared dish and
sprinkle with grated cheddar. Microwave uncovered
on Medium for 15 minutes or until centre is just
slightly sunken. Note: will even out on standing.
Remove and stand for 2 minutes before cutting.
Serve topped with sliced tomato.
S E
CRAMBLED GGS
Serves: 2
Ingredients:
2 x 60 g eggs
2 tablespoons milk
pinch of salt
Method:
In a 1-litre casserole dish, beat eggs lightly with
whisk. Add milk and salt. Whisk until well combined.
Cover dish with plastic wrap and cook on Medium
for 2 to 2½ minutes. Stir eggs and cook for further
2½ to 3 minutes. Stand, covered, for 1 minute before
serving.
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S P
PINACH IE