Microwave Eggs

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Use a 300 ml (10 oz ) custard cup or small glass bowl for each egg. In each
cup heat at High 50 ml (1/4 cup ) hot water and dash of vinegar and salt. Break
egg into boiling water and with toothpick, pierce egg yolk twice and egg white 
several times. Cover with plastic wrap. Cook at Medium according to time 
indicated in chart. Let stand, covered, before serving. Serve on buttered toast.

Number of Eggs         To Boil Water      To Poach Eggs    Stand Time
                       at High            at Medium        (in minutes)
     1                   1-1/2            1/2 to 3/4           1
     2                   2-1/2            1-1/2 to 1-3/4       2
     4                   4-1/2            2-1/4 to 2-1/2       2




Directions for Scrambled Eggs

Beat eggs. For each egg add 15 ml (1 tbsp ) milk and dash of salt. Pour into
a greased glass container. Cook at Medium according to time in the chart. Stir
once during and after cooking . Bring cooked portions along edge of dish to
center.

Stir and let stand
 
Number of Eggs           Container       Cooking Time in min.        Stand Time
                                              at Medium              in Minutes
    1                      1 cup          1 to 1-1/4                     1
    2                      1 cup          1-1/2 to 2                     1-1/2
    4                      4 cup          3 to 3-1/2                     1-1/2 
    6                      6 cup          5-6                            2


Note: Eggs will be slightly underdone after cooking time. The cooking will be
completed during stand time.