Re: [london.food] Microwaves (was Re: Steaming vegetables)

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On Tue, 17 Aug 2004, Simon Wistow wrote:
> 
> I do an odd simulcra of poached eggs in a microwave - get a cup and 
> butter it, crack the egg in and cook for about 40 seconds. Easy poached 
> egg. Ok, so they're a weird mix between fried and poached egg but 
> they're pretty good on toast.

Does that work properly? I always thought one of the best things about
poached eggs (or just about any eggs left whole, really,  was the runny
runny raw yolk, and surely if it's getting microwave-levels of heat, and
weird heating-from-the-wrong-direction (does that make sense outside my
head?) the yolk cooks faster and is less runny and gooey and lovely.


Marna

• Simon Wistow 15:05 on 17 Aug 2004
  I do an odd simulcra of poached eggs in a microwave - get a cup and
  • James Bywater 15:09 on 17 Aug 2004
    Actually, I make the same thing, if I'm in a rush in the morning. I then
    • Nigel Rantor 15:51 on 17 Aug 2004
      So, I hadn't had lunch yet and was hungry.
      • too deep to show
  • Marna Gilligan 15:16 on 17 Aug 2004
    Does that work properly? I always thought one of the best things about
    • James Bywater 15:20 on 17 Aug 2004
      "properly", no... I much prefer proper poached eggs. But when I am in a
    • Nigel Rantor 15:54 on 17 Aug 2004
      Yeah, I was worried about that.

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