Puffy Omelet & Fruit Filled Dessert Omelet recipe 

 Yield: 2 to 3 servings

• 4 egg whites
• 1 T. water
• salt
• pepper
• egg yolks
• 1 T. butter

Beat egg whites, water and salt, until egg whites are stiff, but not dry. Blend together pepper and egg yolks, until thick and lemon coloured. Fold into egg whites. Preheat browning skillet according to manufacturer's instructions.

Melt butter in preheated browning skillet. Swirl skillet so melted butter covers the entire bottom. Stir egg mixture and pour over melted butter.

Cook, covered, on Half Power 31/2 to 4 minutes, or until knife inserted in the middle comes out clean. Cut across in the middle of the omelet, but do not cut completely through.

Leek and Potato Soup

Yield: 4 Servings

• 1 lb. (1/2 kg.) sliced leeks
• 2 diced potatoes
• 1/4 pt. (1,5 dl.) chicken broth or dissolved cubed chicken stock
• 1.1/4 pt. (3/4 It.) milk  
• 2 T. flour  
• salt and pepper

Scottish Eggs or Scottish Woodcock recipe

Yield: 2 servings

• 2 scrambled eggs
• 2 buttered toasts
• 4 anchovy fillets
• 2 T. caper

Prepare scrambled eggs. Cut toasts into triangles and top with egg mixture. Top eggs with anchovies and capers. Arrange on plate and quickly reheat on Half Power 30 to 60 seconds.

DO NOT OVERCOOK EGGS. Remember eggs continue cooking while standing.

Onion or Soubise Soup  

Yield: 4 servings 

• 1 lb. (1/2 kg.) onions
• 2 oz. (50 gr.) butter
• 4 level T. flour
• 1.1/2 pt. (7,5 dl.) milk
• bay leaf
• salt
• 4 heaping T. grated
• pepper
• Swiss cheese
• 4 slices toasted bread

Veloutee of Mushrooms Soup

Yield: 4 to 6 servings

• 1 oz. (30 gr.) butter
• 1 oz. (30 gr.) flour
• 1 pt. (1/2 It.) chicken broth or dissolved cubed chicken stock
• 3/4 pt. (3,5 dl.) milk  5 ozs. (125 gr.) mushrooms, or left-over mushroom stems
• salt and pepper to taste
• 1/2 T. lemon juice
• 2 T. finely chopped parsley

Scrambled Eggs Chart recipe

GENERAL INSTRUCTIONS OF COOKING SCRAMBLED EGGS

1. Heat indicated amount of butter on Full Power 20 to 30 seconds, or until melted. Swirl bowl so melted butter covers entire bottom.

Fried Eggs Chart recipes 

GENERAL INSTRUCTIONS FOR COOKING FRIED EGGS (BROWNING SKILLET SHOULD BE USED)

Eggs are best prepared on Half Power.

1. Melt butter in preheated browning skillet. Add eggs quickly to avoid scorching butter. Pierce yolks. For more tender eggs, 1 to 2 t. of water can be added to the eggs. Cover with glass lid. Cook for the indicated amount of time. Shorter cooking time will produce soft cooked yolks, the longer cooking-time will produce hard cooked yolks. Cook on Half Power.

2. Let stand, covered, for 1 minute, before serving. Season to taste. When frying 4 to 6 eggs, slightly undercook. Let stand covered for about 5 minutes. The egg whites will finish cooking, without overcooking the yolks.

Creamed Eggs recipe - Microwave EGGS

 Yield: 1 serving 

• 1 T. butter
• 1 egg
• 1 T. cream
• salt and pepper to taste

Heat butter in small bowl on Full Power 15 seconds. Swirl bowl around to coat the inside with the butter.

Add egg. Pierce yolk. Top with cream. Cover container with glass lid.

Cook on Half Power 45 seconds to 1 minute 15 seconds, or until egg is nearly cooked. Let stand, covered, to finish cooking. Season to taste.

General instructions for cooking 

Eggs are best prepared on Half Power. DO NOT OVERCOOK EGGS. Remember eggs continue cooking while standing. The recipes are based upon large size refrigerator temperature eggs.

DO NOT COOK EGGS IN THE SHELL. Yolks cook faster than whites and the rapid heat generated through microwave cooking expands the air inside the shell, causing it to burst. If frying eggs in the microwave oven, gently pierce the yolk.

Egg whites cook slower than egg yolks, therefore, always cover eggs while cooking. A lid will retain steam which cooks the whites, and keep the yolks tender. Cheese dishes are also prepared on Half Power.

DO NOT ALLOW CHEESE TO BOIL.

Microwave cheese sauce

Yield: 1/4 liter

• 2 T. butter
• 2 T. flour
• salt 3/2 pt.
• (2,5 dl.) milk

Heat 2 T. butter on Full Power for 45 to 60 seconds, or until melted. Stir in flour until smooth paste forms.