Multiple Choice
When cooking eggs in a microwave,
A) a browning dish is required for a poached egg.
B) do not puncture the yolk for shirred eggs.
C) water, a dash of vinegar, and salt should be added to omelet mixtures before cooking.
D) microwaving is completed when scrambled eggs are just past the runny stage.
E) none of the above answers is correct
Correct Answer:
Verified
Correct Answer:
Verified
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