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Old 12-26-2011, 02:02 PM   #21
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Oh right, how could I have forgotten! But, I thought you were my long-lost twin separated at birth? Oh, dear, I'm confused (but then, I'm usually confused).
With all my long lost twins that have miraculously shown up here, I think we are up to septuplets Thanks for reminding me Sis!
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Old 12-26-2011, 05:06 PM   #22
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With all my long lost twins that have miraculously shown up here, I think we are up to septuplets Thanks for reminding me Sis!
Oh, I thought we were octuplets!
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Old 12-26-2011, 10:48 PM   #23
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Has anyone used this product?

Amazon.com: Nordic Ware Microwave Eggs 'n Muffin Breakfast Pan: Kitchen & Dining

Some negative reviews complain the cooked egg was too wide in diameter to go on an english muffin. My idea is to use it to make Jack in the Box style "Breakfast Jacks." Cook the egg in the microwave using this product, quick fry a slice of ham along with lightly fried (toasted) hamburger buns , then add a slice of american cheese.

Those egg rings you can buy are somewhat hard to clean afterwards, even the non-stick ones sprayed with Pam.
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Old 12-26-2011, 10:52 PM   #24
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This is the one I have and it's perfect for egg sandwiches.

Amazon.com: Progressive GMMC-71 Microwave Two Egg Poacher: Home & Garden
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Old 12-26-2011, 10:56 PM   #25
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I don't understand why people want to microwave their eggs (and ham) when a small fry pan works so well. Fry your ham then move it over and fry the egg in any residual fat (or add some fat/oil) then do what Calson said with the bun. You could melt your cheese over the egg or ham after it's cooked but still hot enough to melt the cheese.

I might be interested in a cooking ring that restricts the egg to conform to the bun size, although it's not that big a deal to just "nudge" it with a spatula as you cook, and encourage it to be the bun size when done.
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Old 12-26-2011, 11:00 PM   #26
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I don't understand why people want to microwave their eggs (and ham) when a small fry pan works so well. Fry your ham then move it over and fry the egg in any residual fat (or add some fat/oil) then do what Calson said with the bun. You could melt your cheese over the egg or ham after it's cooked but still hot enough to melt the cheese.

I might be interested in a cooking ring that restricts the egg to conform to the bun size, although it's not that big a deal to just "nudge" it with a spatula as you cook, and encourage it to be the bun size when done.
I use the microwave because I can do many eggs at a time in a short amount of time and freeze them. Take it out at night, fix my breakfast in the morning and head to work. I work long shifts, the time I have at home for eating, showering and sleeping, let alone playing with my cats and being a wife, is very limited. I also cook my oatmeal in my ricecooker...enough for several days at a time.
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Old 12-26-2011, 11:00 PM   #27
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I heat up my 12" cast iron skillet and oil it. Put a biscuit cutter in the pan and break and egg into that. Put some shredded cheese on top of the egg. Slice an english muffin in half and put the halves face down on the skillet. Add a few breakfast sausages or some bacon and you have a complete meal in one pan.
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Old 12-26-2011, 11:03 PM   #28
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Fiona, I can understand that. You and I live in different dimensions. (I'm retired.)

Andy, I like your suggestions. I'd eat that!
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Old 12-26-2011, 11:06 PM   #29
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Fiona, I can understand that. You and I live in different dimensions. (I'm retired.)

Andy, I like your suggestions. I'd eat that!
If I could convince Shrek, as the retired party in this relationship, that he needs to have breakfast ready for me everyday, I'd be eating cold cereal.
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Old 12-26-2011, 11:07 PM   #30
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When I use egg rings, I end up having to scrub off the cooked egg residue that sticks to even teflon coated egg rings and the egg residue that gets into the fold down handle. That's why I'm going to try the microwave method. Also, I've heard of good results with those microwave egg cookers if you don't mix up the egg too much.
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