It takes practice to get a fried egg to work in the microwave, but it can be done. I am going to the kitchen to make one now so I can describe it better. Choose a cooking dish about the same size as you want the egg to be when cooked. If your surface is too big the whites will run as far as possible and make a very thin egg, indeed. A small flat Corelle wear dessert dish works reasonably well. Butter it or spray it with vegetable spray. Break your egg into the dish. Pierce the egg with a fork, knife tip, or several times with a tooth pick. Add any spices you like, or leave it plain. Spray the top of the egg with vegetable spray to slow the cooking of the yolk slightly. Center your plate in the microwave and center your dish on the plate. I put my dish on a large dinner plate then covered the dinner plate with a soft plastic plate cover with a few air holes, that I use to keep things from splattering. If nothing else, cover with a microwave safe paper towel or paper plate. I turned the microwave on for 22 seconds. You might go as long as 30 seconds before stopping the microwave for the first time. If you hear it making considerable noise it may be cooking too fast and making ready to explode. Check your egg. It probably won't be ready, but you have allowed a little rest time by stopping the cooking. Turn the microwave on for 11 seconds. Check your egg again. Mine still had a soft spot around the yolk edge. Not ready yet? Give it a second 11 second burst. Mine was ready at this point. The yolk was more firm than I usually like to eat it, but it did taste like a fried egg. Now when you do get that messy exploding egg, it isn't the end of the world. You just have a mess to clean up inside your microwave oven. I covered my eggs too tightly one day with a glass Pyrex lid and the lid flew off the dish, hit the oven door and opened it enough to stop the oven. So yes, it really is a slight explosion. A loose cover will probably not cause that reaction, but can. I have learned not to use tight fitting lids without air vents in the microwave for any reason. If you do use a Pyrex type lid, be sure to offset it so steam can escape easily.
Pamela Fairchild <pamelafairch...@comcast.net> -----Original Message----- From: Brink-Chaney, Marcie A via Cookinginthedark <cookinginthedark@acbradio.org> Sent: Tuesday, April 16, 2019 8:16 AM To: 'cookinginthedark@acbradio.org' <cookinginthedark@acbradio.org>; Curtis Delzer <cur...@calweb.com> Cc: Brink-Chaney, Marcie A <mbrin...@dmc.org> Subject: Re: [CnD] Any tips for frying eggs? If you want to cook a fried egg in the microwave, you need to pierce the yolk with a tooth pick or a pointed object (knife tip, fork) so the yolk does not explode, but it is not scrambling the egg and it cooks the yolk completely not sunny side up. And you don't have to turn it. The time would be probably 45 seconds. You coat a microwave safe container (I use pyrex or corningware with non-stick spray or a little butter, break the egg into the bowl and use the toothpick to puncture the yolk, cover the bowl and cook the egg for 30 seconds and see if the yolk is done enough and if it needs more time, go by 15 second increments until it is the way I want it. Marcie Brink-Chaney CVRT CATIS Visually Impaired Services University Health Center Detroit Receiving Hospital Detroit Medical Center Address: 4201 St. Antoine Detroit MI 48201 Phone: (313)745-4131 Email: mbrin...@dmc.org -----Original Message----- From: Curtis Delzer via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 16, 2019 1:55 AM To: cookinginthedark@acbradio.org Cc: Curtis Delzer Subject: Re: [CnD] Any tips for frying eggs? I use a tiny pan enough for the one egg, and at about 3 minutes, I can just pick up the small pan and flip or just turn it onto the toast which catches it just fine. I don't get my heat going too high, sort of medium, and put pepper or salt on the egg while it's cooking. works quite well every time. Curtis Delzer HS W B 6 H E F Rialto, CA On 4/15/2019 8:56 AM, Tina Kurys via Cookinginthedark wrote: > Hi, all. I love fried eggs but have given up on them because I can't > consistently cook them to my preferred doneness, not too firm but with all > the white being white. I had for years used the steam method, where you add a > bit of water and put a lid on the pan so the top cooks from the steam and > you don't need to flip them. With my gas stove, I can't seem to set the heat > precisely enough to use time as a way to decide when to take them off the > heat. Do any of you have any brilliant ideas? > Tina > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark This message (including any attachments) is confidential and intended solely for the use of the individual or entity to whom it is addressed, and is protected by law. If you are not the intended recipient, please delete the message (including any attachments) and notify the originator that you received the message in error. Any disclosure, copying, or distribution of this message, or the taking of any action based on it, is strictly prohibited. Any views expressed in this message are those of the individual sender, except where the sender specifies and with authority, states them to be the views of Tenet Healthcare Corporation. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
