This practical step-by-step foundational picture cookbook helps new cooks feel comfortable making eggs and breakfast meat as safely and easily as possible. Every direction is written in plain English and is accompanied by pictures to show exactly how every step works so that the reader can prepare any recipe in the book in a standard kitchen even if they've never boiled water.<br><br>Recipes include: Safe & Easy Soft or Hard Boiled Eggs, Fried Eggs – Sunny Side Up or Over Easy , Scrambled Eggs, Quick & Easy Microwave Oven Cooked Scrambled Eggs, Omelet – Fast & Easy, Microwave Oven Cooked Bacon (Chewy or Crisp; Pork or Turkey Bacon), Microwave Oven Cooked Breakfast Sausages (Using Pork or Turkey Sausages)
Microwave Oven Cooked Bacon (Chewy or Crisp; Pork or Turkey Bacon)
Microwave Oven Cooked Breakfast Sausage (Using Pork or Turkey Sausage)
Отрывок из книги
I recently asked the following question at a few sites online: “What’s the first thing you’d teach someone new to the kitchen to cook?” Incredibly, that question got lots of responses with more than 90% answering “eggs!” enthusiastically.
I’ve researched cookbooks for over 30 years and haven’t found one that actually shows new cooks how to get started in the kitchen as practically as possible. This book is designed to do just that and is different from any other cookbook, most importantly, because it never assumes you have any cooking experience. You won’t find directions written in traditional abbreviated cookbook jargon, long lists of ingredients, or pictures of finished recipes that look pretty on the page but can’t possibly be recreated in your own kitchen. Instead, every direction is written in plain English and is accompanied by pictures to show exactly how every step works so that you can prepare any of the recipes quickly and easily in a standard kitchen even if you’ve never boiled water.
.....
4. As soon as the water comes to a full boil, turn off the burner heat (1), transfer the hot pot to a cool burner, cover the pot with the top and…
…set a timer according to the desired egg doneness and consistency shown in the table below.
