Say I wanted to take some leftover hash to work on the morrow to heat for lunch. And say I want that silken, thick moisture that come from an egg over top.
Should I crack the raw egg over my bowl of hash just before popping it into the oven? Or pack it tonight with the egg already cracked and raw over top?
And how long to cook? I would typically reheat a main the size of my lunch for three minutes at power 8 to get it hot for eating--maybe partially heat the hash, then add the egg and cook another chunk of time?? Help- please! Thank you kindly.