Eggs, Cheese And Snacks - Panasonic Inverter NN-A775 Cookery Book

Eggs, Cheese and Snacks

Eggs are delicate products which require
special attention. This is because if they
are placed straight into the oven, they
explode because of the pressure created
inside the shell. Being broken, the yolk
also explodes if the film covering it is not
pierced. So push the tip of a toothpick
into the centre of the yolk; if the egg is
fresh, it will not spill out. The yolk and the
white react differently to the microwaves
and unfortunately the yolk cooks more
quickly. When eggs are beaten
(omelette), the edges should be taken
into the centre halfway through cooking
time.
Cheese Soufflé
Ingredients
30g (1 oz) butter
Dish: 1 x soufflé dish (Ø 18 cm)
30g (1 oz) flour
Serves: 4
250 ml (9 floz) milk
Oven Accessory: metal tray on glass tray
80g (3 oz) gruyere,
grated
1. Make a roux with the butter and flour. Add the milk. Cook
4 eggs
Salt and pepper
2. Preheat oven to
3. Meanwhile, butter and flour the soufflé dish. Then whisk the
4. Pour into the dish without pressing down. Cook on
En-42
Poached eggs
Heat 50 ml of water with salt and a dash
of vinegar for 1 min on 1000 W. Break
the egg into the boiling water and
carefully pierce the yolk and the white
with a toothpick; cook on 600 W for 30 to
40 seconds (depending on the size of the
egg). Leave to stand for 1 minute, then
drain and serve.
Scrambled eggs
Mix 2 raw eggs in a bowl with a little
cream or milk, a knob of
butter, salt and pepper. Cook for 40
seconds on 1000 W. Remove and beat
briskly with a fork. Resume cooking on
1000 W for a further 30 to 40 seconds.
The eggs should remain creamy.
Oeufs cocotte
Break the egg into a buttered ramekin,
season with salt and pepper, pierce the
yolk and the white with a toothpick. Add
the desired ingredients (cream,
mushrooms, lumpfish roe, etc.). Cook for
1 min 30 sec to 2 min per egg at 250 W,
depending on the size of the egg and the
quantity of garnish.
Cheeses react differently depending
what type they are: the fattier they are
the quicker they melt. If they are cooked
for too long a time, they harden. When
possible, it is preferable to add grated
cheese at the last moment (for pasta,
gratins, etc.).
the béchamel on 1000 W for 2-3 minutes. Whisk briskly
and add grated cheese, then egg yolks one at a time.
Season.
210°C with metal tray.
egg whites until stiff. Gently incorporate the cooled mornay
sauce with the help of a spatula.
210°C for about 20 minutes then on
further 10 minutes. Serve immediately.
180°C for a