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Steaming Guides
EGGS
The following are some handy guidelines when cooking eggs. The steamer is ideal for poaching,
scrambling and cooking eggs in the shell.
For cooking eggs in the shell:
Eggs must be pierced with a clean pin or fine skewer through the top or base of the egg shell
before cooking.
Place eggs into egg indents in steamer baskets, pierced side up.
Cover with lid.
Set the timer to preferred cooking time.
For poached eggs:
Place a tablespoon of water into individual-sized heatproof dishes, cups or ramekins (small
enough for 1 egg) then crack an egg into each. Insert 4 prepared ramekins into each steamer
basket, then cover with lid.
Set the timer to preferred cooking time and monitor firmness of poached eggs during steaming.
For scrambled eggs:
Prepare eggs, milk and seasonings for scrambled eggs by lightly beating in the rice/sauce
cooking bowl. Place rice/sauce cooking bowl into steamer basket and cover with lid.
Set the timer to preferred cooking time. Remove lid during steaming time and stir the eggs.
TYPE QUANTITY APPROX COOKING TIME
Steamed in shell, Soft
Medium
Hard
1-8 (x 60g) 8-9 minutes
11-12 minutes
15-16 minutes
Poached Soft
Medium
Hard
4 (x 60g) 5-6 minutes
7-8 minutes
10-12 minutes
Scrambled 6 (x 60g) eggs with
1
⁄3 cup milk
or cream and seasoning
9-10 minutes
Larger eggs will require slightly longer cooking times.
DO NOT BOIL EGGS IN THE WATER RESERVOIR.
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