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Title: Microwave-Steamed Eggs
Categories: Five, Eggs, Vegetables
Yield: 2 servings
2 lg Eggs
1 c Instant or kombu dashi,
- vegetable or chicken broth
- or water
pn Salt
1 ts Soy sauce
1 ts Maple syrup
1 tb Fine snipped chives or
- scallion greens; garnish
- (opt)
In a medium, microwave-safe shallow cereal bowl, whisk
together the eggs, dashi and salt until very well
combined, at least 30 seconds. Skim off any bubbles with
a spoon or pop them by blowing on them.
Cover the bowl with a microwave-safe plate and microwave
at 500 watts (on 50 percent power or power level 5 on a
1,000-watt microwave) until the eggs have just set and
are no longer liquid in the middle, 5 to 7 minutes.
(Every machine differs, so check for doneness at 5
minutes, then in 30-second intervals after that if
needed.)
Let sit in the microwave to cool slightly, then
carefully remove, uncover and drizzle with the soy sauce
and maple syrup, and garnish with the chives, if using.
Serve immediately.
By: Eric Kim
Yield: 2 servings
RECIPE FROM:
https://cooking.nytimes.com
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