Poached Egg in the microwave in a Silicone Casserole , a recipe for your Cooks Essentials cookware

I'm not paid or given things to use or review, well, not this time anyway.  I was watching and flipped around and found QVC and saw them selling these Silicone casserole dishes... I needed something to cook in the microwave so thought they were worth the buy.  The set comes with one large and thee small casseroles, all with lids.  They all collapse too which is cool.  Anyway, here's hardly any recipes online so here we go.  I'll make some.

It seemed to me the best thing to cook first is an egg so here we go.  I cooked a ton of eggs and this is the final version that works beautifully.  IF you like a more well done egg, add 15 seconds at a time till it's the way you like it.  I decided I like the 90 second egg the best.

So, here we go;

TRACY'S POACHED EGG IN SILICONE CASSEROLE

(Cooks essentials)

INGREDIENTS

Toast, made and buttered because this goes fast
water
egg
salt, pepper
silicone casserole
hollandaise if you have it :) *my quick cheat version below

INSTRUCTIONS and METHOD

Fill small casserole half way with room temperature water, straight from the tap. Replace lid
Microwave for 1 minute
Remove lid, swirl water, add egg
Replace lid
Microwave for 1-1.5 minutes, depending on how done you like your egg.
Carefully remove from water with slotted spoon and put on toast.
Add some hollandaise, if you want to go there :)


PLAY BY PLAY

This is what I got... so cool and squishy.  They collapse, are usable in the microwave and the oven, yeah, these are going to be fun.
    
 So, fill half with water and add a little salt.  Microwave for 1 minute.
Add the egg, replace the lid and microwave for 90 seconds
OH and on a side note, check out my new old cutlery...

   

Remove from microwave oven and scoop the egg out.  Drain on a towel,

   

Put the egg on your perfectly toasted homemade bread, buttered... you can add a little hollandaise if you have it... oh look how perfectly poached this is... wow, I'm impressed.

   

I tried another version, I heated the water for 1 minute then cooked the egg an additional 1 minute, again I added a little hollandaise

    

I found the one minute a little short for my personal culinary requirements so for me, 90 second cook is the way to go but if you like a loose, soft poached egg, go for 60 seconds.  You'll need to play with your own microwave but once you find the sweet spot it'll be the same every single time.

  

I'm impressed with the cookware.  I'm going to come up with more recipes and times and uses for this cookware... watch this space :) 

While I have you, here's the hollandaise I use now:

TRACY'S QUICK CHEATERS HOLLANDAISE

This is for use with a stick blender

In a narrow jar

1 egg yolk

1 tsp each of water and lemon juice

pinch of salt, pinch of cayenne

In a 2 cup measure, microwave till boiling

1/2 cup unsalted butter 

*IF you use salted butter, omit the salt in the egg.

Blend the egg and water/lemon then slowly drizzle the boiling butter in while you blend the whole time. 

It's thick and creamy and delicious. It keeps in the fridge for a long time, I scoop some out and put in a hot jar to reheat as required

Enjoy!! 

/enjoy

Pasta meat sauce in the pressure cooker. Just dump it and go in the pressure cooker, no futzing, no mess, absolutely delicious

I could eat pasta every meal, easily.  I love a red meat sauce.  I wanted to do a quick, easy, no fry, just dump and cook version of my other pressure cooker recipe, this is it.

**On a side note, I recently bought the Ninja Storm off QVC of all things and I absolutely love this thing, super easy, small but big capacity, has great power and it actually does everything it's supposed to.  IF you're in the market for a blender... consider this thing.  No, I don't get compensation for any recommendation, but for the price, it's pretty sweet.

TRACY'S PRESSURE COOKER RED MEAT SAUCE

INGREDIENTS

1 onion
1 carrot
1 rib of celery
2-3 garlic cloves
1 lb meat of your choice (beef, pork, chicken, or any combination)
1 24oz jar crushed tomato
salt, pepper, bay leaves, oregano,
whatever herbs or flavorings you like in your pasta sauce, i.e. basil, sage
tomato paste
water



INSTRUCTIONS AND METHOD

Chop up the onion, celery and carrot till it's small. Throw it in the pressure cooker bowl.  Chop up the meat as well and throw that in.

    

Dump it all in the pressure cooker bowl, chop some garlic and add a couple fresh bay leaves and a some dried oregano, add pepper... lots 

    

 Add a big blob? (I use about half a little can ) of tomato paste, and a jar of crushed tomatoes, add a little water to make it sort of loose like the picture, you don't want it soupy ut you need it pretty moist.

    

Lock and load, high pressure, 20 minutes. You can release immediately or leave it, it doesn't matter either way.

    

You can scoop off the little bit of fat on the top, or not, I don't, just stir it in and leave it on warm if you're eating shortly or leave it to cool and shove in the fridge or freezer...  it's delicious, thick, rich, deeply flavored and easy as heck to do... 

Serve over your favorite pasta, add cheese... eat 

 

Go make this! 

/enjoy