Following the first disastrous attempt, I decided to give it another shot after reading and studying the comments on my facebook entry (of the same topic) what could have gone wrong.
So here's what I did on my second try.
I continued to use room temperature water as I still think "cold water" in any recipe refers to unheated water. Otherwise, they would have specified refrigerated water or spell out the temperature to which the water should be, which I find is a tad overboard.
It's a cooking recipe. Not a science laboratory experiment, mind you.
And no. I am not going to use a pipette or burette to get the mug (not measuring beaker) to fill up to 1/3.
I started the countdown as I nervously watched the mug spun nonchalantly on the carousel.
50 seconds, just a tad short of the full minute, there was a loud POP!
I was thinking "oh great!", we have another eggplosion (term courtesy of Desiree).
I was suprised to see that the microwave was clean with no mess. I picked up to see the mug, half expecting to see nothing (and thus begin the mystery of the disappearing egg).
But no.
There it was, sitting nicely and almost pretty.
It wasn't completely cooked as there is still about 10 to 15% of the albumen still in its uncooked transparent form.
I let it sit for another minute to let it cooked in the heated water. I don't want to pop it back in again, lest I risked the real eggplosion.
Skimmed off the uncooked portion of the egg, throw it on a toast, leaf of lettuce, sauce as a "glue" to prevent the egg from sliding all over the place, a dash of mushrooms in truffle oil, sliced tomato for garnishing, take a photo et voila! Hipster meal!
- Voxeros
2 comments:
So the issue has always been about timing then. Conventionally an eggsplosion is always in the cards when you use such a cooking method. Still, looks good for a take two:) Was it filling though?
Arrenn
Arrenn: Anything that you heat up within a confined space (in this case the yolk sack) is bound to expand which I think is at an exponential rate.
If the container lack the elasticity to contain the content, an explosion is definitely on the cards.
This is why most cookbooks recommend you poke a couple of holes with a toothpick before you nuke the egg.
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