Manual Panasonic NN-DF386B (page 64 of 98) (English)

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Eggs are delicate products which require

special attention. This is because if they are

placed straight into the oven, they explode

because of the pressure created inside the

shell. Being broken, the yolk also explodes

if the ﬁ lm covering it is not pierced. So push

the tip of a toothpick into the centre of the

yolk; if the egg is fresh, it will not spill out.

The yolk and the white react differently to

the microwaves and unfortunately the yolk

cooks more quickly. When eggs are beaten

(omelette), the edges should be taken into

the centre halfway through cooking time.

Poached eggs

Heat 50 ml of water with salt and a dash

of vinegar for 1 min on HIGH power. Break

the egg into the boiling water and carefully

pierce the yolk and the white with a tooth-

pick; Cover and cook on MEDIUM power for

40 to 60 secs (depending on the size of the

egg). Leave to stand for 1 minute, then drain

and serve.

Scrambled eggs

Mix 2 raw eggs in a bowl with a little cream

or milk, a knob of butter, salt and pepper.

Cover and cook for 40 secs on HIGH power.

Remove and beat briskly with a fork.

Resume cooking on HIGH power for a fur-

ther

30 to 50 secs. The eggs should remain

creamy.

Oeufs cocotte

Break the egg into a buttered ramekin, sea-

son with salt and pepper, pierce the yolk and

the white with a toothpick. Add the desired

ingredients (cream, mushrooms, lumpﬁ sh

roe, etc.). Cover and cook for 1 min 20 secs

- 1 min 50 secs per egg at SIMMER power,

depending on the size of the egg and the

quantity of garnish.

Cheeses

Cheeses react differently depending what

type they are: the fattier they are the quicker

they melt. If they are cooked for too long

a time, they harden. When possible, it is

preferable to add grated cheese at the last

moment (for pasta, gratins, etc.).

Eggs & cheese

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Panasonic NN-DF386B Manual

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