array(1) { [0]=> object(stdClass)#81 (8) { ["id"]=> string(4) "2526" ["recipe_id"]=> string(3) "264" ["lang_id"]=> string(1) "1" ["action"]=> string(844) " Microwave Method: In a ramekin, microwave 1/2 tsp (2 mL) butter on HIGH (100%) for about 15 seconds. Rotate ramekin to butter all sides. Crack one egg into ramekin. Pierce egg yolk with fork. Cover with microwave-safe plastic wrap with one corner pulled back for venting. Microwave on MEDIUM-HIGH (70%) for 45 seconds to 1 minute or until desired doneness. Let stand 1 to 2 minutes without removing the plastic wrap. With spoon, remove egg from ramekin onto toasted waffle. Repeat procedure for second egg. Stovetop Method: In a shallow saucepan, bring 3 inches (8 cm) of water to a boil. Reduce to a gentle simmer. Break cold egg into a small dish and gently slip egg into water. Repeat procedure for second egg. Cook in barely simmering water for 3 to 5 minutes. Remove eggs with a slotted spoon and drain well. Place onto toasted waffle." ["order"]=> string(1) "0" ["step_id"]=> string(4) "2526" ["image_thread_id"]=> string(3) "264" ["image_id"]=> NULL } }