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Eggs & cheese
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 fi lm 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.
Poached eggs
Heat 50 ml of water with salt and a dash of
vinegar for 1 min on HIGH power. Break the
egg into the boiling water and carefully
pierce the yolk and the white with a tooth-
pick; Cover and cook on MEDIUM power for
40 to 60 secs (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.
Cover and cook for 40 secs on HIGH power.
Remove and beat briskly with a fork.
Resume cooking on HIGH power for a fur-
ther
30 to 50 secs. The eggs should remain
creamy.
Oeufs cocotte
Break the egg into a buttered ramekin, sea-
son with salt and pepper, pierce the yolk and
the white with a toothpick. Add the desired
ingredients (cream, mushrooms, lumpfish
roe, etc.). Cover and cook for 1 min 20 secs
- 1 min 50 secs per egg at SIMMER power,
depending on the size of the egg and the
quantity of garnish.
Cheeses
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.).
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2016/3/21 16:20:20
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