Runny yolks in the microwave?
- maillard Mar 22, 2007 01:25 PM
The awesome runny yolk thread is making me crave rice with spinach, nori, hot sauce, etc. with a runny yolk on top. However, I'm in grad school and working two jobs, so I'm almost never home for meals. Would it be possible to make the rice dish and then somehow create a runny-yolked egg to eat on top of it in the microwave? Maybe microwave the rice and then crack the egg on top and microwave it briefly to cook the white? I need to puncture the yolk if I'm microwaving, right?
Or would this all be a mess and I should just ignore this craving until May?
Yeah, the rubberiness is what I'm afraid of, although honestly I try to lower my standards a bit for reheated foods eaten away from home.
What if I were to cook the rice until it's very hot and then crack the egg on top of it and slap a cover on there for a few minutes? Might that cook the white sufficiently? I feel like there is a Japanese donburi that's made like this, but I can't think of what exactly it is...
I've seen on this board at least once (though I can't remember who to credit) that poached eggs can be made in advance and reheated. If you have a refrigerator at work, that could be a possibility. Though it seems that re-heating the eggs often involved slipping them back in hot water, I bet if you heated up your rice well enough, the conduction of heat between the hot rice and the egg would warm it up sufficiently.
Link to Julia Child's egg-poaching: http://www.melindalee.com/recipearchi...
Hope you stay well-fed with your busy schedule!
Try heating up a big mug or bowl of water in the microwave until it is nearly boiling. Then take it out of the microwave and crack an egg into it. The egg should poach nicely in 3 or 4 minutes.