Egg Dishes - Microwave

Egg Dishes  - Microwave 

Eggs are a valuable food that our body needs. Therefore, they are always a welcome addition to the menu. The preparation options are extensive, even in the microwave. Please note the following tips for all egg dishes.

Never put whole eggs in the microwave, as they can burst. This applies even if they are shelled. The same applies to poached eggs. The reason: The egg heats up too quickly and "explodes" through the shell.

Egg in a glass, scrambled eggs (Rührei) or omelets are breakfast classics that can also be prepared without much fat and the long cleaning of the frying pan.

Practical Advice

 * Eggs can be kept longer if stored in the refrigerator, preferably at < 5°C (41°F). They last up to 1 month.

 * Egg dishes can be very hot, so take them out of the device carefully. Test first if the top is still cold. If not, it's done.

 * If you prepare egg in a glass or scrambled eggs in a gratin dish, you should stir occasionally during the cooking process to ensure even cooking.

 * Scrambled eggs stay warm in a flat, covered dish (casserole dish). Stir lightly again before serving.

 1: Egg in a Glass

 * Portions: 1

 * Preparation: about 620 Watt - not the highest 

 * Setting: 1-1½ Min.

 * Device: Small bowl, glass or cup

1 egg (approx. 65 g)

The egg is cracked open and placed in the dish. The yolk can be lightly pricked to prevent bursting. Microwave for approx. 1 minute. Let stand briefly.

Hint:

Larger or smaller eggs have a shorter or longer cooking time, respectively.

 2: Scrambled Eggs with Mushrooms

 * Portions: 2

 * Preparation: 620 Watt (medium power)

 * Setting: 6-7½ Min.

 * Device: Flat dish or glass, e.g., casserole dish or porcelain with lid

1 small onion

100 g fresh mushrooms

1 tbsp butter

4 eggs, M. (medium size) (50 g each)

Salt, black pepper from the mill Nutmeg

Chop the onion finely and sauté with the cleaned, sliced mushrooms in butter. Add the beaten eggs and season with salt, pepper, and nutmeg. Cook in the microwave, stirring several times until firm. Serve with bacon strips, green salad.

 3: Scrambled Eggs with Ham

 * Portions: 2

 * Preparation: 650 (medium high )

 * Setting: 7-7½ Min.

 * Device: Flat dish or glass, e.g., casserole dish or cup/tumbler

5 eggs, M. (medium size) (50 g each)

4 tbsp quark (curd cheese)

1 tbsp butter or margarine from the freezer

200 g cooked ham, diced

2 tbsp milk

2 tbsp white wine

2 tbsp chopped parsley

Mix the eggs with quark and the spices well. Fold in the diced ham. Shred the butter/margarine into small flakes. Add both to the egg mixture. Mix everything well, but do not beat. Microwave until firm. The eggs should still be soft at the edge.

Side dishes: Salted potatoes, tomatoes with colorful garnish.

 4: Scrambled Eggs with Mixed Vegetables

 * Portions: 2

 * Preparation: 650-800 (medium high to high)

 * Setting: 8-10 Min.

 * Device: Flat dish or glass, e.g., casserole dish or cup/tumbler

1 packet frozen vegetable mix (approx. 300 g)

4 eggs, M. (medium size) (50 g each)

Salt, black pepper from the mill Nutmeg

2 tbsp chives (schnittlauchröllchen - "chive rolls/rings")