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Sat, Feb 21st, 2015, 06:27 PM #151
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Mon, Feb 23rd, 2015, 09:33 AM #152
That looks delicious!
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Mon, Feb 23rd, 2015, 09:48 AM #153
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Never actually "boil" an egg. Place eggs into cold water, bring to a boil, remove from heat; leave in for 6 minutes for soft boiled, 12 minutes for hard, and no green sulphur stains!
To peel, crack only the larger rounded end, (where the air sac is) and get under the thin skin layer and peel nice big chinks off! That works well about 80% of the time and cold eggs are easier to peel.
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Mon, Feb 23rd, 2015, 10:05 AM #154
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Mon, Feb 23rd, 2015, 10:13 AM #155
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Mon, Feb 23rd, 2015, 02:00 PM #156
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^ add some vodka!
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Mon, Feb 23rd, 2015, 03:20 PM #157
^ What a FANTASTIC idea!! Jello-shot wedges..I'm gonna have to try it; prob a lot easier to eat too!!
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Mon, Feb 23rd, 2015, 05:09 PM #158
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Tue, Feb 24th, 2015, 09:51 AM #159
I really wanted eggs benedict yesterday but I didn't want it to be a whole ordeal, so I looked up how to poach eggs in the microwave and microwave hollandaise sauce. I ended up making bacon and avocado eggs benedict (with lots of hollandaise because I love it!). Bacon was cooked in the microwave too.
Video for poaching eggs in the microwave. He starts with 50 seconds, which I did. I found that 1 minute, 15 seconds was perfect for my microwave, so I did the second one for the whole 1min, 15sec and it slightly exploded. I would recommend starting with the 50 seconds and working up in 10 or 15 second increments to avoid that. I also read that poking the yolk helps to prevent it from exploding. May try that next time.
Hollandaise sauce in the microwave. Makes enough for two (or more) eggs benedict.
2 egg yolks
1/4 tablespoon lemon, juiced, or to taste
1 pinch salt
1 pinch cayenne pepper
1/4 cup salted butter, melted
1 tablespoon mayo, optional depending on how creamy you like it (Mine has mayo in it because I like it creamy)
Beat the egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in microwave for 15 to 20 seconds; whisk.
Finished product:
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Tue, Feb 24th, 2015, 10:45 AM #160
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I poach eggs in the microwave all the time. I reduce the power on mine to get it how I want it - cooked white, slightly runny yolks. Takes a bit of experimentation to get it right IMO. Sometimes I start with boiling water. Always make sure you punch a hole in the yolk, otherwise it will blow up.
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Tue, Feb 24th, 2015, 10:52 AM #161
Zonny, about the hole in the yolk, is that before or after I put it in the water?
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Tue, Feb 24th, 2015, 11:32 AM #162
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Have you seen the method of poaching an egg in water by bundling it up in Saran Wrap?
I've never tried it, but what you do is place a piece of wrap into a muffin pan, crack an egg into it, twist tie it and place it into boiling water until you see, or time it, until done!
If anyone tries it, I'd live to hear about your results!
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Tue, Feb 24th, 2015, 11:51 AM #163
I've seen that method but it doesn't sit right with me to boil plastic wrap.
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Tue, Feb 24th, 2015, 12:45 PM #164
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I normally poke it after I add the water. Doesn't make much difference I think, it's to prevent any air that is in the yolk from building up and going kaboom! Lynn, I'd feel funny about boiling plastic wrap too. I think there are fabric things for cooking that could do the same thing? I remember seeing something on Amazon once called 'soup socks' that are mesh things to put in seasonings, smaller bones, etc. so they release their flavour without your having to hunt for them later.
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Tue, Feb 24th, 2015, 01:32 PM #165
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