Panasonic THE GENIUS NN-R687 - Manual (Page 33)

Eggs and Cheese
SCRAMBLED EGGS
Beat eggs, 1 tablespoon milk and dash of salt for each egg.
Pour into greased glass container. Cook at MEDIUM-HIGH
according to time in the chart. Stir two-thirds of the way
through the cooking time. Stir and let stand. Eggs will
continue to cook during stand time and should be slightly
undercooked after cooking.
Eggs Container
Cooking
Time
(in min.)
Stand
Time
(in min.)
1. 1 -cup glass
measure
% -1Y 4 1
2 1 -cup glass
measure
1Yz-2 1Yz
4 1 -quart bowl 3Y4 - 3Y4 lYz
6 1 Yz-quart bowl 4V4 - 5Yz 2
POACHED EGGS
Place 1 Yz cups hot water and a dash of vinegar and salt
in 2-quart casserole and heat at HIGH 5 to 7 minutes, or
until water boils. Break egg(s) into boiling water and with
toothpick pierce egg yolk twice and egg white several
times. Cook at
MEDIUM-HIGH according to the time given
in the chart. Let stand. Eggs will continue to cook during
stand time and should be slightly undercooked after
cooking.
Eggs
Cooking Time
(in minutes)
Stand Time
(in minutes)
1 Yz - V 4 1
2 1 - IV 4 2
4 IY 4-2 2
Eggs cannot be hard-cooked in their shells in a
microwave oven. Pressure will build up and the egg will
explode.
SPINACH CHEESE RING
2 packages (10 oz. ea.) frozen chopped spinach,
cooked and drained
1 cup (Vz pint) cottage cheese
2 eggs
Vz cup heavy cream
2 tablespoons melted butter
V 4 cup finely chopped green onions
'/4 cup plain dry bread crumbs
3 tablespoons grated Parmesan cheese
V 4 teaspoon paprika
'/4 teaspoon dill weed
Dash pepper
Yield: 4 Servings
In medium bowl, combine all ingredients; mix well. Spoon into
well greased 1-quart glass ring mold. Cover with plastic wrap.
Cook at MEDIUM-HIGH 8 to 12 minutes, or untii almost set.
Let stand, uncovered, 5 minutes.
BASIC OMELET
1 tablespoon butter or margarine
2 eggs
2 tablespoons milk
V> teaspoon salt
Dash pepper
Yield: 1 Serving
Melt butter in 9-inch pie plate at HIGH 1 minute; turn plate to
coat bottom with butter. Combine remaining ingredients, pour
into pie plate. Cook, covered with plastic wrap, at MEDIUM- '
HIGH 2 to 3Vz minutes, or until omelet is almost set; stir after 1
minute. Let stand, covered, 2 minutes. Loosen edges of
omelet from plate with spatula; fold into thirds to serve.
Variations: Try one of these easy variations:
For CHEESE Omelet, before folding, sprinkle 'Л cup shredded
cheese down center of omelet.
For HAM Omelet, before folding, sprinkle
'Л cup finely
chopped cooked ham down center of omelet
For HERB Omelet, blend Va teaspoon basil, thyme or crushed
rosemary with eggs and milk.
For JELLY Omelet, before folding, spoon
'Л cup jeily down
center of omelet
CAULIFLOWER AND CARROT QUICHE
1 Vz cups coarsely chopped cauliflower
1 carrot, shredded
1 tablespoon water
9-inch pie shell, baked (see page 38)
1 cup (4 oz.) shredded Swiss cheese
V
4 cup grated Parmesan cheese
3eggs
1 cup (Yz pt.) heavy cream
V i teaspoon pepper
Yield: 10 Servings
In 1-quart bowl, combine cauliflower, carrot and water. Cover
with plastic wrap. Cook at HIGH 5 to 6 minutes. Stir once.
Sprinkle vegetables into pie shell. Sprinkle cheeses over
vegetables. Pour cream into 2-cup measure. Cook at
MEDIUM-HIGH 2 to 2Y4 minutes. Meanwhile, beat eggs in
small bowl. Stir a little hot cream into eggs. Blend eggs back
into cream. Add pepper. Pour mixture over ingredients in pie
sheli.
Cook at MEDIUM 10 to 12 minutes.
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