Anything with a good seal would be good to use. I put mine in the largest cool whip container because that was what I could find in my container cupboard quickly. Where, oh where did you find a silicone omelet pan? That is awesome! I want one. Who knew I would ever catch a case of omelet pan envy? I started to write, I hope it isn't viral, but right now that might not be so funny. Smiling anyway.
Pamela Fairchild <[email protected]> -----Original Message----- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Saturday, May 30, 2020 10:40 AM To: [email protected] Cc: Lisa Belville <[email protected]> Subject: Re: [CnD] microwave eggs Pamela, I love using Silicone to make eggs in my microwave. It's not as new or powerful as yours, but it does a great job. I have a silicone omelet maker that works beautifully. Thanks for the muffin recipe. What type of container do you use to store the batter? It would need a good seal to trap moisture and keep things fresh. I was thinking of using something like a large Lock n' Lock bowl. Lisa On 5/30/2020 8:45 AM, Pamela Fairchild via Cookinginthedark wrote: > As those of you know who purchase new microwave ovens, no model works > exactly like any other. You have to tweak your loved recipes to fit > each new oven. > > I tried something new and it worked perfectly. > > I have a set of four silicone cups designed to make mug cakes, which > are ok, but … > > These silicone mugs have just become my new best friends. I dug them > out of the cupboard to make perpetual muffins for breakfast. As my one > muffin was cooking, lightning struck in the form of an idea. Why not > poach an egg in this other cup? > > I cracked my egg into the cup, no oiling of cup was necessary. > > I pricked the yolk with a fork, not so much that it deformed and > scrambled, but enough to release the pressure inside while cooking. > > I put a soup spoon full of water on top, and waited for the muffin to > stop cooking. > > I removed the muffin cup from the microwave, replaced it with the egg > cup, covered it with a folded paper towel, set it to defrost and > pressed 1, this is the shortest defrost setting on the Panasonic, then > pressed start. > > When it finished, the egg was cooked perfectly. I dumped it with what > was left of its water, into a bowl with a small pat of butter on the > bottom, added an appropriate amount of salt and pepper, and enjoyed > the egg with my muffin, which being sort of large, I cooked for 2 > presses of the 30 second cook time setting. I just pressed that button > twice then pressed the start button. By the time the egg was cooked > the muffin was cool enough to cut and add butter to, although I didn’t add > the butter this time but ate it plain. > Perpetual muffins are good enough to eat without anything else. I > adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma > Pressman. > The cooking times need adapting because they are for 800 watt > microwave ovens. But in this recipe I adapt almost everything, > depending on what I have in the house. The good part is that the > recipe is very forgiving, and lasts as long as you need it to in the > refrigerator so you can cook a few each day instead of all at once, and they > work well cooked in the microwave. > They are bran muffins, using only ready-to-eat bran cereals off the > shelf, such as bran-flakes or All-bran. The downside is that if you > overindulge they act as a laxative. > > Perpetual Muffins > > The dough lasts up to 6 weeks in the refrigerator. > > > > 2 cups Kellogg’s all-bran cereal > > 1 cup Post 100 percent bran, I have not been able to find this for years. > Substitute any other bran cereal you have, or other choices such as > shredded wheat, if you don’t need more action, or cinnamon life if you > do. Raisin bran is a good choice if you want to stick with a bran > choice. Honestly, almost anything you like will do. > > 1 cup boiling water > > 2 eggs, beaten > > 2 cups buttermilk, I substitute other things for this sometimes > depending on what needs to be used. Choices I have used equally well, > powdered buttermilk with the appropriate amount of water, regular > milk, almond milk, sour milk, sour cream, yogurt plain, vanilla or > fruit flavored, and powdered milk. I would not hesitate to substitute > lemonade or orange juice either. In any case, if I want a bit more > flavor or pungency, I add lemon or lime juice to the plain milk product. > > ½ cup salad oil, I have substituted olive oil, but most often just > melt a stick of butter and toss that in. > > 1 cup chopped nuts, raisins or chopped dried fruit. I often add a cup > of chopped nuts, usually walnuts but sometimes pecans, and sometimes > mixed nuts. I often extend this to a cup and a half and add sunflower > seeds and chopped peanuts to the mix, or whatever I feel like. I have > added chocolate chips and skipped the nuts and seeds altogether. I > almost always add the fruit in addition to the nuts. This time it was > two snack packs of craisins and 2 little boxes of raisins. > > 1 cup sugar > > ½ cup brown sugar > > 1 tablespoon baking soda > > 1 teaspoon baking powder > > 1 teaspoon salt > > 2 and ½ cups flour, I usually use whole wheat. > > > > Instructions: > > In large bowl, combine cereals with boiling water and let stand 5 minutes. > Since I also sometimes add as much as 2 extra cups of cereal, I > generally add extra water to compensate. You want the cereal to > resemble pudding by the time you mix it all up and stir it around. The > longer it sits the more of the water absorbs into it. I don’t hesitate > to dump in 2 cups of boiling water. > > Stir in eggs, buttermilk, oil and fruit. If using melted butter I stir > this in while the water is still hot and stir it well so it combines > with all the cereal evenly. > > Combine all other ingredients into another bowl, mix well and spoon > into bran batter a little at a time until it is all combined and > mixed. Pour into storage container and refrigerate until needed. > > To cook, put enough into cupcake papers to fill half way. Place in > cupcake ring and microwave and cook about 3 minutes for 6 small > muffins. With the new ovens I would check after each minute until I > knew my oven, checking after every 30 seconds after the first 2 > minutes. I have not tried this but am guessing 2 minutes might be > enough cooking in my new microwave. I cook my mug cake version 1 > minute and sometimes add 30 more seconds if necessary. I have not > tried the small muffins. Let stand 3 minutes or more before unwrapping > and eating. Enjoy, but most of all, play with this one and have fun with it. > This recipe is seriously fun to play with. > > > > Pamela Fairchild > > <[email protected]> > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
