![]() And the low price tag is a selling point for many reviewers, including one who calls this product the “best $5 I’ve ever spent. “Great product at a great price!” she says. Another reviewer, who recommends that you “play around a bit with your own microwave to figure out the best timing for your preference of doneness,” says that she enjoys this product so much, her daughter also bought one. use 1:40 at 80 power for a 1,200 watt microwave”). “I love that this takes less time to make eggs Benedict than it does to boil water, and it’s easy to clean,” says one reviewer, who advises that others start start with a two-minute cook time (at 80 power for a 1,000-watt microwave) and adjust by ten seconds less per every additional 100 watts (“i.e. “Our family uses this several times a week for a quick breakfast,” says one customer, because the device makes “quick, easy, and perfectly poached eggs!” Since the poacher uses the microwave rather than the stovetop, it cooks eggs in a matter of minutes, which is especially appreciated by reviewers with busy mornings. ![]() According to Katz, over-hard eggs are like "the egg version of a well-done hamburger.Many reviewers mention how often they poach eggs with this easy-to-use microwave poacher. Press down a little and make sure the yolk has completely set. "There has always been over easy and over well, and this is kind of in the middle for people who can't make up their mind."įor over-hard eggs, cook the egg like a sunny-side-up egg, but break the yolk with the spatula, flip it, and cook for another 1 to 2 minutes on the other side. "Eggs over-medium is a new development in the world of fried eggs and it's difficult to get just right," he says. He recommends 10 seconds yolk-side down for over-medium before turning the burner off, and letting it rest another five seconds before plating. "The perfect over-medium egg has a little of the yolk set and the middle of it is still runny," Katz says. "These eggs are perfect for people who want a runny yolk, but don't want it too runny," he says.įor over-medium eggs, flip and cook the egg a little longer on the yolk side. Katz recommends counting to five seconds on the yolk side, then flipping it back over to plate it. To cook over-easy, over-medium, or over-hard eggs, flip the egg over and cook yolk side down depending on how creamy or cooked through you prefer the yolk.įor over-easy eggs, flip the egg and cook until the white sets (about 3 minutes), but the yolk is still runny, for about an extra 5 seconds. Make over-hard eggs by breaking the yolk, then flipping the egg over, and cooking on the yolk side for 1-2 minutes. Season with salt and pepper and serve immediately.Cook until the white is completely set, about 3 minutes. Slide the spatula around the edges of the egg to make sure it doesn't stick. "You can add a few drops of water, close the lid and take the eggs to sunny-side-up or even over-easy ," Katz says. Using a lid on the pan while they're cooking eggs helps to steam the eggs and cook the whites a little faster. Lightly season the egg with salt and pepper. Alternatively, you can crack the eggs into a cup or ramekin first, then add it to the pan. You can crack the eggs directly into the pan. Add the cracked eggs to the pan and season.The pan is ready when the butter melts and bubbles or when the oil starts to shimmer. ![]() Add 1 tablespoon of butter or olive oil and swirl to evenly coat the pan. Katz cranks the dial almost to the highest heat and lets it warm up for 2 to 3 minutes.
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