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Q:WHAT ARE THE DIRECTIONS?
A:Put 3/4 tsp water and 1/4 tsp vinegar into each side of the egg poacher. Microwave on high for 60 to 75 seconds to preheat depending on your microwave. Crack and deposit an egg into each side and pierce the membrane over the yolk without piercing the yolk itself and making it run. A tooth pick works pretty well for this. Microwave the eggs on high for 60 to 75 seconds for the doneness you want. You will have to experiment a little to get it exact. 5 seconds can make a big difference. Serve on an English Muffin with cheese and ham or ham and hollendaise sauce. Knorr makes a pretty acceptable mix if you don't want the hassels of fooling with an emulsion.
A:Please see this link for directions: http://www.etundra.com/ShowDocument.aspx?fileId=327350
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