Tuesday, 10 March 2009

Steamed Silken-Smooth Eggs - Microwave cooking

(Y3K Recipes Issue No.13 – Jul/ Aug 2003)
Copyright of Y Three K Publisher. All rights reserved.

1 egg (grade A)
100ml warmed chicken stock
1 piece crab filament stick (shredded)

1/8 tsp salt

For garnishing:
1 tbsp fried shallot crisps
1 tbsp minced spring onion

1. Blend eggs, salt and chicken stock till well combined.
2. Place shredded crab filament into a rice bowl. Sieve egg mixture over it.
3. Cover with a piece of aluminium foil. Pierce it as shown in photo above to avoid pressure building up during cooking.
4. Place bowl in microwave oven. Steam for 2 1/2 minutes on Medium.
5. Remove from microwave oven, let it stand for 5 minutes.
6. Garnish and serve hot.

Tips: To microwave two bowls of steamed eggs may require approximately 3 minutes on Medium. Adjust your own timing. It is better to undercook eggs to avoid it drying out. Recook dish if you want a firmer texture.


Anonymous said...

Hi there

Saw your microwave cooking. Just want to ask if it is safe to use aluminium foil in microwave cooking. I tot most microwave cookbook would warn against using any form of steel utensils including aluminium foil in the microwave.

Y3K food & travel said...

Microwaves reflect away from metal so if you were to use a metal bowl or aluminium foil to cook your food, it will not get cooked as the waves are being reflected away from it. Instead you will see sparks because of the contact of the waves with the metal.

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