Eggs – Boil an egg in the microwave

Anything that is normally cooked by simmering / boiling in liquid can be cooked in a microwave in the same way, if your microwave can keep the liquid simmering.

So for pelmeni just put them in a bowl of salted boiling water (use a kettle or the microwave to bring it to the boil first), bring back to a simmer and cook on high for the same length of time you'd cook them in a pan on the stove. If your microwave is not powerful enough to keep the water simmering, cook smaller amounts at a time.

It's less efficient than doing it on the stove, takes more time and is more fuss. The pelmeni will take longer to come back to a simmer than they would on the stove, so the dough will be relatively overcooked and soft.

I said:

I am ready to mess up with its skin, but if I cut it up totally, the yellow yolk will get lost in the gravy.

Yesterday I did an experiment:

After properly hard boiling the eggs, I shelled them and cut them into two parts vertically.

I fried these sliced eggs on both sides in around 3 (6 ml) spoons oil in a semi circle wok. No, the yolk didn't get lost in the oil. It was all intact in the sliced eggs.

I fried all the spices etc. in the wok, and added the water as needed. Now, as a final step, I carefully placed the fried sliced eggs in the same wok [with the yolk side facing up], covered with a lid, and let it boil on simmer gas for some minutes.

This time the spices did get inside the egg yolk, and also the yolk was completely intact.

• Since the eggs are sliced, pressure cooker usage may cause the yolk to dismantle. An open vessel usage is a must in this case.
• It is also necessary to keep the yolk side facing up when you place the eggs in the curry for the final boil up to keep them intact.

Here is how I made the egg curry finally.