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– 45 –
Poultry and Eggs
C
OOKING
E
GGS BY
M
ICRO
P
OWER
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.
S
CRAMBLED
E
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 P6 for 1 to
1½ minutes. Stir eggs and cook for further 1 to 1½
minutes. Stand, covered, for 1 minute before serving.
P
OACHED
E
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 P10 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 P6 for 1 to 1½
minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
B
ACON AND
E
GG IN A
C
UP
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 P10 for 1 to 2 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 P5 for 50 to 70 seconds.
Sprinkle with grated cheese.
G
REEN
P
EPPERCORN
C
HICKEN
Serves: 4
Ingredients:
500
g
sliced chicken breast fi llets
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
½ cup cream
Method:
Place chicken in a 3-litre casserole dish. Cook on P7
for 8 to 10 minutes stirring halfway through cooking.
Mix together peppercorns, mustard, stock powder,
lemon juice and cream. Pour over chicken, stir. Cook
on P10 for 2 to 3 minutes.
C
HICKEN
C
URRY
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500
g
chicken fi llets, sliced
1 tablespoon fi sh sauce
1 tablespoon brown sugar
2 cups fi nely sliced vegetables
1 cup coconut milk
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on P10 for 2 to 3 minutes. Add chicken
and combine. Cook on P7 for 6 minutes, stirring
once during cooking. Add fi sh sauce, brown sugar,
vegetables and coconut milk. Stir well. Cover and
cook on P10 for 4 to 6 minutes. Serve with Jasmine
rice.
F0003BQ60QP_CB_00_160531.indd 45F0003BQ60QP_CB_00_160531.indd 45 2016/8/18 13:07:462016/8/18 13:07:46
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