Bacon...
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Sure. Poached eggs, egg for a McMuffin thing or sunny side up. Do it all the time. One of my favorite breakfasts is two eggs cracked into a cereal bowl, cooked for 45 second, add 1 T melted butter and a couple pieces of toast torn into bite size pieces. Mix well, add a sprinkling of salt and voila! You have eggs and toast you can eat with a spoon and not have to mop up the yolks.
Tried it just now.
After 45 seconds, the egg whites were still uncooked in the center of the bowl, but the yolks looked okay. I gave it another 15 seconds, and there were a couple of small explosions. Whites still not there. Another 10 seconds, and they were done, but the yolk was way overcooked.
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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Sure. Poached eggs, egg for a McMuffin thing or sunny side up. Do it all the time. One of my favorite breakfasts is two eggs cracked into a cereal bowl, cooked for 45 second, add 1 T melted butter and a couple pieces of toast torn into bite size pieces. Mix well, add a sprinkling of salt and voila! You have eggs and toast you can eat with a spoon and not have to mop up the yolks.
Tried it just now.
After 45 seconds, the egg whites were still uncooked in the center of the bowl, but the yolks looked okay. I gave it another 15 seconds, and there were a couple of small explosions. Whites still not there. Another 10 seconds, and they were done, but the yolk was way overcooked.
If you are putting in the toast the sightly underdone whites are ok. It gets soaked up.
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We bake our thick cut, fresh from the butcher bacon, on a baking pan lined with parchment paper. 400f for 20-25 minutes. Clean-up is a breeze.
I agree that microwave bacon is tough and the pre-cooked "microwave bacon" is just not something we will ever buy again.
I have poached eggs in the microwave. They are OK. I vastly prefer traditional cooking techniques when it comes to eggs.
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I make poached eggs in an ancient version of this:
-- with three cups and without the spatch (which is not necessary). I bring the water to a boil, grease the cups with EVOO (butter makes the cups too hard to clean), crack the eggs into the cups, cover, and let 'em go for four minutes. They come out perfect every time.
Got the egg poacher at an estate auction in what we'uns around here call a "box 'n contents". Box 'n contents are my favorite part. The auction staff line the floors at the walls with cardboard boxes full of tchochkes (mostly of-a-kind), with the good stuff on top of course. Bidders are allowed to stroll around and look at the surfaces, but no touching. Yuh takes yuh chances; you bid on the whole box. The poacher was buried in the middle. One of my most-used items.
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“Don’t make me repeat myself”
- history
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"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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@jon-nyc when I made bacon in the oven, I line a rimmed cookie sheet with non-stick aluminum foil in such a way as to contain the grease.
Comes out good, but it's slow.
That's how I do it. And yes, the grease will soak through parchment, but it helps. It can also be difficult to get the bacon to release.
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
