Search results
Results from the WOW.Com Content Network
In addition, the "cook's cup" above is not the same as a "coffee cup", which can vary anywhere from 100 to 200 mL (3.5 to 7.0 imp fl oz; 3.4 to 6.8 US fl oz), or even smaller for espresso. In Australia, since 1970, metric utensil units have been standardized by law, and imperial measures no longer have legal status.
To make a poached egg in the microwave, crack one egg in a mug and add 1/3 cup of water. Cover it with a dish, and set the microwave for 50 seconds on high. Cover it with a dish, and set the ...
1.0 long cwt (110 lb; 51 kg) short hundredweight: short cwt short cwt 1.0 short cwt (100 lb; 45 kg) long quarter: long qtr long qtr 1.0 long qtr (28 lb; 13 kg) short quarter: short qtr short qtr 1.0 short qtr (25 lb; 11 kg) stone: st st 14 lb used mostly in the British Commonwealth except Canada 1.0 st (14 lb; 6.4 kg) st kg. st kg lb; st lb
Spray a microwave plate with cooking spray or lightly grease with butter. Crack an egg onto the plate and lightly prick the yolk with the tip of a knife. Microwave on high 45 seconds.
The Three Quickest Ways to Microwave Eggs. ... Poached egg Crack one egg in a mug Add 1/3 cup of water Cover with a dish ... Associated Press Finance.
Volume to mass conversions for some common cooking ingredients; ingredient density g/mL [note 5] metric cup 250 mL imperial cup ≈284 mL U.S. customary cup ≈237 mL [note 6] g oz g oz g oz water [note 7] 1 [note 8] 249–250 8.8 283–284 10 236–237 8.3 [note 9] granulated sugar 0.8 [20] 200 7.0 230 8.0 190 6.7 wheat flour 0.5–0.6 [20 ...
Leggo my EGGo. For premium support please call: 800-290-4726 more ways to reach us
Boiled eggs can be made by cooking/coddling in their shell "sous vide" in hot water at steady temperatures anywhere from 60 to 85 °C (140 to 185 °F). The outer egg white cooks at 75 °C (167 °F) and the yolk and the rest of the white sets from 60 to 65 °C (140 to 149 °F). [40] [41] Baked eggs Eggs may be cooked to produce a result similar ...