Originally Posted by Uncle Bob
So..you are waiting for???
Today was the day. Sunday brunch = eggs Benedict.
The plastic microwave egg cooker holds two eggs but I needed 8 so this seemed like a good oppertunity learn how to use this gadget via repeated use. It sounded reasonable.....
Following the directions exactly the first two eggs went in for 60 seconds. Not quite cooked enough for my taste but one o fthe hungry hoard waiting for food volunteered that it looked perfect.
Next two eggs: 70 seconds. Perfectly cooked soft (very soft). But I like em not so runny and figured that another 10 seconds would be perfect.
Next two eggs: 80 seconds. We will never know if 80 seconds renders the perfect eggs. At 72 seconds the lid blew off the eggs and they exploded, splattering the oven with egg juice. In the few seconds I took me to get across the kitchen and turn off the oven, the eggs fossilized on the walls of the microwave.
I tried several cleaning options... paper towels just smeared what little was uncooked around more. Glass cleaner made the fossilized bits shine in the glow of the oven light. A hot soapy sponge didn't touch the egg stalagtites, not the green scrubby side.
How to clean fossilized eggs off the inside of a microwave: Use glass cooktop cleaner - follow instructions. Rinse, repeat.
How to poach eggs:
- Heat 3 inches of water in large saucepan to boiling on stove top. Lower heat to keep liquid simmering gently. (optional addition = 1 T vinegar to help keep eggs in tack)
- Crack eggs, 1 at a time, into custard cup or saucer. Hold dish close to surface and gently slip egg into water.
- Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Remove eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim away any rough edges. Serve immediately. 3 mins for runny eggs, 4 for somewhat set and 5 for hard cooked.