14 Incredible Edible EGG Tricks!

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Mar 182015
 

14 tricks for cooking eggs, such as how to make scrambled eggs in their eggshells and how to make a poached egg in the microwave.

Enjoy!

The egg is one of the most widely consumed foods on the planet, so it’s about time we put together a list of nifty tricks involving eggs…

Here is a list of topics we cover:
1. How to balance an egg
2. How to make a sunnyside up egg in the microwave
3. How to make sure your eggs are still good
4. How to make a perfect scrambled egg
5. Make a poached egg in the microwave
6. Soft boiled egg in 5 minutes
7. Scramble an egg in the shell
8. Crack an egg with one hand
9. Remove egg yolk easily
10. Make scrambled eggs in the microwave
11. How to make perfect and easy sunnyside up eggs
12. How to bake your eggs in the oven
13. How to peel eggs easily
14. Poor man’s Sous Vide egg poaching

 

Why Can’t I Put Metal In The Microwave?

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Sep 222014
 

Everyone knows that you can’t put metal in your microwave, but why? Check out this video from the folks over at SciShow for the explanation.

We know we’re not supposed to put metal in the microwave, but why? We don’t microwave silverware but what about Hot Pocket wrappers? They have metal on the inside. How does that work? Let Michael Aranda explain.

 

How To Of The Day: The Easiest-Ever Way to Shuck Corn

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Jul 162014
 

The easiest and cleanest way to shuck corn.

Enjoy!

Whether you live in an RV like we do, or in a regular house, corn on the cob is a great summer treat. And using your microwave oven is a great way to prepare it. We saw this trick online and thought we’d give it a try ourselves.

Leave the corn right in the husk… no need to shuck it. You only need to trim the end off if the ears are too big to fit in the microwave. Each ear takes four minutes on high power, so we set our microwave to 12 minutes for 3 ears. When they’re done cooking they’ll be steaming hot, so be sure to use oven mitts to avoid getting burned.

Using a sharp knife cut off the large end of the ear. Even though you’ll lose a row or two of kernels, you want to cut above the point where the stalk connects to the cob. Then grab the husk at the small end and squeeze the ear of corn out the other side.

This technique works like a charm and will leave your corn perfectly cooked and virtually silk free every time!

 

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