Cooking
Guide
Everyday Basics
Cheesy Ham Omelette
Serves: 1 to
Ingredients:
3
eggs, separated
tablespoons
milk
salt and pepper
1
/
4
cup
grated cheese
0 g
ham, cut into strips
1
spring onion, 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 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.
Poached Eggs
Serves:
Ingredients:
x 60 g
eggs
1
/
cup
hot tap water
dash of vinegar
pinch of salt
Method:
Place
1
/
4
cup of water, dash of vinegar and pinch of
salt into small ramekin dishes or small glass bowls.
Cook water on
HIGH
for
1
/
2
to 1 minute
.
Break egg into boiling water and with a toothpick
pierce egg yolk twice and egg white several times.
Cover dishes with plastic wrap and cook on
MED HIGH
for
40 seconds to 1 minute
.
Stand covered for
1 minute
before serving.
Note:
The size of the egg will alter cooking time.
Bacon and Egg in a Cup
Serves: 1
Ingredients:
slices
bacon
1 x 60 g
egg
1 tablespoon
grated cheddar cheese
Method:
Place bacon on a dinner plate between sheets of
paper towel cook on
HIGH
for
1 to 2 minutes
.
Wrap bacon around the inside of a 1-cup ramekin
dish. Crack egg into centre of dish and pierce with
tooth pick. Cover and cook on
MEDIUM
for
50 seconds to 1 minutes 10 seconds
.
Sprinkle with grated cheese.
Scrambled Eggs
Serves:
Ingredients:
4 x 60 g
eggs
4
tablespoons
milk
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
MED 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
CAUTION !
Boiled Eggs:
Do not boil eggs in your microwave. Raw eggs boiled in their shells can explode and cause
serious injury.
Poached Eggs:
The membrane on egg yolks must be placed before cooking, otherwise steam will build up
and cause yolk to pop.
