33
Cooking Guide
Everyday Basics
Cheesy Ham Omelette
Serves: 1 to 2
Ingredients:
3
eggs, separated
3
2 tablespoons
milk
30 ml
salt and pepper
1
/
4
cup
grated cheese
60 ml
50 cup
ham, cut into strips
50 g
1
shallot (spring onion),
1
finely sliced
butter for greasing
Method:
Beat egg yolks, with milk and salt and pepper in a
bowl. In a separate bowl, beat egg whites until soft
peaks form. Gently fold egg whites through yolk
mixture with cheese, ham and shallot (spring onion).
Place onto a well greased dinner plate. Cook on
MEDIUM for 4 to 5 minutes. Stand for 2 minutes
before folding in half to serve.
Boiled Egg
Eggs cooked in their shells in a microwave oven
can, and often do, explode due to the build up of
internal pressure. However, by following the
instructions given here, you can boil an egg
successfully. Just take care to use foil as instructed
below.
Ingredients:
1
egg (medium size)
250ml
1
/
2
cup
hot water
125ml
aluminium foil
Method:
Wrap egg totally in aluminium foil. There should be
no egg showing. Place egg in a 1-cup (250 ml) glass
jug with 1/2 cup (125 ml) hot water. Cook on HIGH
—For soft boiled 4 to 5 minutes—For hard boiled
—5 to 6 minutes. Allow to stand in the cooking
water 2 minutes for soft boiled and 5 minutes for
hard boiled before serving.
Tip: While microwaving boiled eggs does not save
you time, it does save you electricity and, best of all,
washing up. All you have to do if you want more
than one egg, is use a larger dish, more water (say,
Two cups) and cook a little longer (an extra 2 to
4 minutes).
Poached Eggs
Serves: 2
Ingredients:
2
eggs (medium size)
2
1
/
2
cup
hot tap water
125 ml
dash of vinegar
pinch of salt
Method:
Place one quarter of a cup (60 ml) of water, dash of
vinegar and pinch of salt into 2 ramekin dishes or
small glass bowls.
Cook water on HIGH for 11/2 minutes.
Break egg into boiling water and with a toothpick
pierce egg yolk twice and egg white several times.
Cover dish with plastic wrap and cook on MEDIUM
for 30 to 40 seconds.
Stand covered for 1 minute before serving.
Note: The size of the egg will alter cooking time.
Scrambled Eggs
Serves: 2
Ingredients:
4
eggs (medium size)
4
4 tablespoons
milk
60ml
pinch salt
Method:
In a 1-litre casserole dish, beat eggs lightly with a
whisk. Add milk and salt and whisk until well
combined. Cover dish with plastic wrap and cook on
MEDIUM-HIGH for 1
1
/
2
to 2 minutes. Stir eggs and
cook for a further 1
1
/
2
to 2 minutes. Stand covered
for 1 minute before serving.
Cheesy Ham Omelette
