You may want to read up on all the chemicals that migrate out of plastics into your foods when microwaving. I quit using plastic except for storage in the fridge

Yeah i know what you mean. I hate to read about it though.

 

I agree with cooking eggs on the stove top not MW. And, after years of cooking bacon in the microwave, I've found the BEST way is in the oven. Roast bacon for 30-40 minutes at about 350.

I do my turkey bacon in the MW but i sandwich it between two halves of a strong paper towel. THe towel absorbs the grease and the bacon seems to cook decently without getting hard.

 

Nuked bacon is divine! What problems do you have?

Yeah i dont have any problem with that at all, just the eggs where a pain in the neck to get just right. I havent tried any ideas here yet though i havent made eggs again yet, but i will soon.

 

I wasn't even going to carp about nuking bacon... About the only thing we nuke for breakfast are frozen sausage biscuits that were designed to be nuked.

Do you have any problems doing bacon in the MW oven? Just place a strip or two between two paper towels. Maybe 1 to 2 minutes and the bacon comes out great unless maybe you like crispy bacon. I dont like it crispy so i get great bacon that way.

 

Do you have any problems doing bacon in the MW oven?

After roasting bacon in the oven I'll never waste good bacon in a MW. Try it, 30-40 min at 350.

When I used to MW it, I had to rotate the bacon manually because despite having a rotating table, the center would cook faster than the outer pieces. The MW seemed to draw out a lot of moisture so I ended up with less bacon in the end.

 

To each his own... The only way I like my breakfast bacon is fried. We tried nuking it and restaurants always seem to bake it. Not that I get to eat bacon much anymore but when I do... Best bacon I've ever had come from a small Bohemian Meat shop near Atlanta. Applewood smoked slabs cut the way you want or uncut if you prefer to cut your own. Or even beef bacon. Patak Meat Products Patak Meat Production | European Meat & Sausage (patakmeats.com) They've gone up on their prices over the years but at one time they were cheaper than the grocery and WAAAAAAAY Better. They just started mail orders in the last couple of years.

 

To each his own... The only way I like my breakfast bacon is fried. We tried nuking it and restaurants always seem to bake it. Not that I get to eat bacon much anymore but when I do... Best bacon I've ever had come from a small Bohemian Meat shop near Atlanta. Applewood smoked slabs cut the way you want or uncut if you prefer to cut your own. Or even beef bacon. Patak Meat Products Patak Meat Production | European Meat & Sausage (patakmeats.com) They've gone up on their prices over the years but at one time they were cheaper than the grocery and WAAAAAAAY Better. They just started mail orders in the last couple of years.

Maybe this has come up here before, but for me the most astounding bacon comes from Newsom's in Kentucky. It's sadly also the most expensive and never seems to go on sale. But for a gift or an occasional treat, you can't beat it. It's extremely smoky and very dense in flavor. (Ditto their breakfast sausage.) Compared to the water-added stuff, the price might actually be reasonable. Best BLT you'll ever have.

 

On the left is nuked, 2 minutes on high. Right, roasted 350 for 40 minutes.

 

Never could warm up to eggs in the microwave or bacon in the microwave. I do like doing bacon in the oven and as to eggs, well I have a nice little skillet which is ideal. With bacon, even bacon made to be microwaved I just prefer the oven. The bacon comes out the same but I normally do a pound or more at a time so a piece of parchment paper on a tray makes for easy clean up.

Ron

 

Never could warm up to eggs in the microwave or bacon in the microwave. I do like doing bacon in the oven and as to eggs, well I have a nice little skillet which is ideal. With bacon, even bacon made to be microwaved I just prefer the oven. The bacon comes out the same but I normally do a pound or more at a time so a piece of parchment paper on a tray makes for easy clean up.

Ron

Oh yeah i see why you prefer the oven. I typically only make one or two strips at a time.

 

I use a small Corelle bowl to microwave scrambled eggs. It's a must to spray the bowl with Pam first. One egg for one minute. It worked well in my old 600 watt microwave and just as well in my new 900 watt unit. The eggs fluff up like a souffle right up to the end and collapse as soon as the cooking stops. They come out just the right size for a toasted bagel. Nuke a pre-cooked slice of bacon, kielbasa or Canadian ham and drop that and a slice of cheese on it and you've got yourself a darn good breakfast!

 

I've mixed eggs with salsa and nuked them; the result was something like scrambled. But my habitual method is to cut or tear a hollow in a cheese/onion/jalapeno bun, break the egg into said hollow, add fixin's like shredded cheese, green onion, frozen "fajita vegetables", bacon bits and a generous slug of Valentina black hot sauce, stick the cut-out piece of bun on top, and nuke that. If I'm out of buns, I'll use bread; squish the middle down and hope the egg doesn't overflow, add stuff if available, cover with another slice of bread (maybe squished into a dome shape to cover the egg better. Oh, and always break the yolk before nuking or the egg may explode (though it seems to be the eggwhite that blows, not the yolk).
Nearly all my microwaving is done in Corelle dishes or bowls, usually with a saucer or side plate as a cover. I tried a plastic egg poacher thing; it worked OK, but having to lubricate it and wash it was too much bother.

 

I use a small Corelle bowl to microwave scrambled eggs. It's a must to spray the bowl with Pam first. One egg for one minute. It worked well in my old 600 watt microwave and just as well in my new 900 watt unit. The eggs fluff up like a souffle right up to the end and collapse as soon as the cooking stops. They come out just the right size for a toasted bagel. Nuke a pre-cooked slice of bacon, kielbasa or Canadian ham and drop that and a slice of cheese on it and you've got yourself a darn good breakfast!

Hi,
That sounds interesting too, esp with the "Pam", but does that spray add any taste to the eggs or other food?

 

I've mixed eggs with salsa and nuked them; the result was something like scrambled. But my habitual method is to cut or tear a hollow in a cheese/onion/jalapeno bun, break the egg into said hollow, add fixin's like shredded cheese, green onion, frozen "fajita vegetables", bacon bits and a generous slug of Valentina black hot sauce, stick the cut-out piece of bun on top, and nuke that. If I'm out of buns, I'll use bread; squish the middle down and hope the egg doesn't overflow, add stuff if available, cover with another slice of bread (maybe squished into a dome shape to cover the egg better. Oh, and always break the yolk before nuking or the egg may explode (though it seems to be the eggwhite that blows, not the yolk).
Nearly all my microwaving is done in Corelle dishes or bowls, usually with a saucer or side plate as a cover. I tried a plastic egg poacher thing; it worked OK, but having to lubricate it and wash it was too much bother.

Having the egg absorbed by the bread is also an interesting idea. My main problem was trying to stop the eggs from becoming 'rubbery'. I had to keep stopping the mic to stir, then start again. That was a real pain.

 

... My main problem was trying to stop the eggs from becoming 'rubbery'. I had to keep stopping the mic to stir, then start again. That was a real pain.

That’s what the teaspoon of olive oil does! And the Pam doesn’t add any taste. If you want it, too, use butter flavored Pam.

 

That sounds interesting too, esp with the "Pam", but does that spray add any taste to the eggs or other food?

I haven't noticed it. My wife has a can of olive oil Pam that I've been tempted to try just to see if it adds anything flavor-wise. As yet, I haven't but this thread has inspired me. Maybe I will soon. Usually the dominant flavor is the ham, bacon or kielbasa.

 

That’s what the teaspoon of olive oil does! And the Pam doesn’t add any taste. If you want it, too, use butter flavored Pam.

Hi,

Oh i didnt know they made Butter flavored Pam, i'll have to try that. I have been using margarine. The Pam would be easier i think.

 

I haven't noticed it. My wife has a can of olive oil Pam that I've been tempted to try just to see if it adds anything flavor-wise. As yet, I haven't but this thread has inspired me. Maybe I will soon. Usually the dominant flavor is the ham, bacon or kielbasa.

Hi,

I remembered that i have a little extra virgin olive oil maybe i should try that. I dont think it has much flavor but i havent used it in a long time dont remember now.