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18 •
NuWave
®
PIC
®
Titanium Complete Cookbook
Scrambled Eggs
Serves: 2
4 eggs
1/3 cup milk
1/2 teaspoon of salt
1/4 teaspoon black pepper
1 tablespoon butter or
non-stick cooking spray
Directions:
1. In medium bowl, combine eggs, milk,
salt and black pepper.
2. Beat eggs with rotary or
electric beater.
3. Pour egg mixture into
large sauté pan.
4. Cook eggs on Medium (275°F),
without stirring, until mixture begins
to set on bottom and around edges.
5. Using spatula or wooden spoon, lift
and fold partially cooked egg mixture
so that uncooked portion flows
underneath.
6. Cook for 2-3 additional minutes until
eggs are cooked through and still
glossy.
Omelette
Serves: 1-2
2-3 eggs
1 tablespoon cold water
Salt and pepper to taste
1 tablespoon butter
Directions:
1. Whisk eggs in bowl with salt, pepper
and cold water.
2. Heat small sauté pan on
High (425˚F). Add butter and cook
until butter starts to melt.
3. Reduce heat to Medium (275˚F) and
add egg mixture all at once.
4. Swirl with rubber spatula and cook
eggs until almost set.
5. Occasionally tilt pan and lift and fold
partially cooked egg mixture so that
uncooked portion flows underneath.
6. Using spatula fold the omelette in half
or thirds.
7. Flip over onto plate to serve.
Tip: Sprinkle the omelette with shredded
cheese, ham, bacon and
vegetables.
• Make sure vegetables are small for
even cooking.