Fried Eggs

To fry eggs in the microwave, you’ll need a browning dish. It’s also best to fry no more than 2 eggs at a time.

Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add 1 teaspoon butter or margarine per egg to hot dish; tilt dish to coat bottom with butter. Carefully break 1 or 2 eggs into dish.

With a fork, prick egg yolks straight down through membrane. Cover with a glass lid. Microwave on HIGH (100%) for 35 to 45 seconds per egg (if cooking 2 eggs, give dish a quarter-turn after 30 seconds). Remove from oven; let stand, covered, for 2 to 3 minutes before serving.

Eggs

Success with microwave-poached eggs depends on attention to two rules. To start with, make sure the water has reached a full boil, with bubbles breaking the surface, before you add the eggs. And never forget to prick the membrane over each yolk.

For 1 egg, pour 1/4 cup hot water and 1/4 teaspoon white vinegar into a 10-ounce microwave-safe custard cup. Microwave, uncovered, on HIGH (100%) for 1 1/2 minutes or until water reaches a full boil. Carefully break 1 egg into boiling water. With a fork, prick egg yolk straight down through membrane; cover cup and microwave on HIGH (100%) for 40 seconds. Remove from oven and let stand, covered, for 2 minutes. For a firmer egg, let stand for 3 to 4 more minutes. To serve, lift egg from water with a slotted spoon.

For 2 eggs, proceed as above, cooking each egg in its own custard cup; cooking time is the same.

For 3 or 4 eggs, measure water and vinegar into custard cups and arrange in a circle on a flat 12-inch microwave-safe plate (this makes it
easy to remove the eggs from the oven quickly). Proceed as above, allowing 3 1/2 to 4 minutes for the water in the cups to reach a full boil.

For 3 eggs, allow 1 1/2 to 2 minutes of cooking time; for 4 eggs, allow 2 to 2 1/2 minutes.

Preparation time:

Here’s a microwave take-off on “Joe’s Special,” an old San Francisco favorite that combines eggs, ground beef, and fresh spinach. To complete the meal, just add sourdough bread and a mixed green salad with Caesar-style dressing.

1 pound lean ground beef
1 large onion, finely chopped
1 clove garlic, minced or pressed
1/2 pound mushrooms, thinly sliced
1/4 teaspoon each ground nutmeg, pepper, and dry oregano leaves
6 cups lightly packed torn spinach leaves 8 large eggs
Salt
1 cup (4 oz.) shredded colby jack cheese

Crumble beef into a shallow 3-quart microwave-safe baking dish. Add onion, garlic, mushrooms, nutmeg, pepper, and oregano. Microwave, uncovered, on HIGH (100%) for 9 minutes or until beef is no longer pink and onion is soft; stir every 3 minutes during cooking. Spoon off and discard all liquid.

Set spinach on top of beef mixture; cover and microwave on HIGH (100%) for 3 minutes. In a bowl, beat eggs until blended; add to mixture in baking dish. Microwave, uncovered, on HIGH (100%) for 8 minutes, stirring every 2 minutes to bring cooked eggs to inside of dish and allow uncooked portion to flow to edges. Season to taste with salt. Sprinkle with cheese, and replace in microwave for 1 minute, so cheese can melt.  Let stand, uncovered, for 1 minute; eggs should be softly set. Makes 6 servings.

Strips of green onion and bright pink smoked salmon add color and flavor to this elegant egg dish; chunks of cream cheese give it a moist, fluffy texture.

2 tablespoons butter or margarine
8 large eggs
1/2 pound thinly sliced smoked salmon or lox, cut into 1-inch-long pieces
2 green onions (including tops), thinly sliced
1 small package (3 oz.) cream cheese, cut into 1/2-inch cubes

Place butter in a 11/2-quart microwave-safe casserole. Microwave, uncovered, on HIGH (100%) for about 35 seconds. Break eggs into dish and beat with a wire whisk until blended. Microwave, uncovered, on HIGH (100%) for 21/2 minutes; stir every minute to bring cooked eggs to inside of dish and allow uncooked portion to flow to edges. Reserve a few salmon strips and some of the onions for garnish; add remaining salmon and onions and all the cream cheese cubes to eggs. Stir to blend.

Microwave, uncovered, on HIGH (100%) for 11/2 minutes, stirring after 45 seconds. Let stand, uncovered, for 1 minute. Garnish with reserved salmon and onions. Makes about 4 servings.

Per serving: 309 calories, 19 g protein, 2 g carbohydrates, 24g total fat, 470 mg cholesterol, 470 mg sodium