Absolutely
Assistant Cook
Hi, I am new to the forum and I tried to search if this has been asked before, but the search function seems limited.
My wife bought a silcone microwave egg mold she was hoping to use at her work. (They only have a microwave in their kitchen). For reference the device is basically a flat sided silicone bowl with a matching silicone lid. 30 seconds, flip and 30 seconds again.
I was doubtful at the quality of the cooked egg, but wow was I wrong! A well beaten egg becomes the fluffiest and lightest egg .... for about 10 seconds. The egg collapses brutally as it cools within seconds of coming out of the mold.
I am not sure how to stabilize the fluffiness of the egg. I suspect since the bowl and lid fit so tightly, the microwave generates steam so fast, the steam is well trapped and helps build the fluffiness. However once the lid is removed the temperature changes so rapidly, the delicate steam pockets collapse. As the device is silicone, I doubt I can reasonable slow the cooling, as the silicone does not conduct heat well. I am open to suggestions on cooling ideas if that is necessary for the solution.
I suspect an additive might be a good direction for a solution. I have tried to used a few starches to help give the egg some structure, though not sure if it did anything, just experimenting so far. Adding crumbled strong aged cheese was a delicious additive that also seems to help stabilize the fluffiness a tiny bit. I did notice the cheese helped make the steam pockets smaller, though denser as a whole..
Any advice on how to keep the fluffiness while it cools? It takes about 30 - 60 seconds to cool enough to eat. Another 30 more seconds after that and there are no crumbs remaining, fluffy or otherwise.
Thank you for your help.
My wife bought a silcone microwave egg mold she was hoping to use at her work. (They only have a microwave in their kitchen). For reference the device is basically a flat sided silicone bowl with a matching silicone lid. 30 seconds, flip and 30 seconds again.
I was doubtful at the quality of the cooked egg, but wow was I wrong! A well beaten egg becomes the fluffiest and lightest egg .... for about 10 seconds. The egg collapses brutally as it cools within seconds of coming out of the mold.
I am not sure how to stabilize the fluffiness of the egg. I suspect since the bowl and lid fit so tightly, the microwave generates steam so fast, the steam is well trapped and helps build the fluffiness. However once the lid is removed the temperature changes so rapidly, the delicate steam pockets collapse. As the device is silicone, I doubt I can reasonable slow the cooling, as the silicone does not conduct heat well. I am open to suggestions on cooling ideas if that is necessary for the solution.
I suspect an additive might be a good direction for a solution. I have tried to used a few starches to help give the egg some structure, though not sure if it did anything, just experimenting so far. Adding crumbled strong aged cheese was a delicious additive that also seems to help stabilize the fluffiness a tiny bit. I did notice the cheese helped make the steam pockets smaller, though denser as a whole..
Any advice on how to keep the fluffiness while it cools? It takes about 30 - 60 seconds to cool enough to eat. Another 30 more seconds after that and there are no crumbs remaining, fluffy or otherwise.
Thank you for your help.