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TYPE QUANTITY APPROX COOKING TIME
Steamed in shell, Soft 1-8 (x 2oz/60g) 8-9 minutes
Steamed in shell, Medium 1-8 (x 2oz/60g) 11-12 minutes
Steamed in shell, Hard 1-8 (x 2oz/60g) 15-16 minutes
Poached, Soft 4 (x 2oz/60g) 5-6 minutes
Poached, Medium 4 (x 2oz/60g) 7-8 minutes
Poached, Hard 4 (x 2oz/60g) 10-12 minutes
Scrambled 6 (x 2oz/60g) eggs
with 1⁄3 cup milk or
cream and seasoning
9-10 minutes
NOTE:
Larger eggs will require slightly longer
cooking times.
WARNING: DO NOT BOIL EGGS IN
THE WATER RESERVOIR.
!
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:
1. Eggs must be pierced with a clean pin or
fine skewer through the top or base of
the egg shell before cooking.
2. Place eggs into egg indents in steamer
baskets, pierced side up.
3. Cover with lid.
4. Set the timer to preferred cooking time.
For poached eggs:
1. 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.
2. Set the timer to preferred cooking time
and monitor firmness of poached eggs
during steaming.
For scrambled eggs:
1. 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.
2. Set the timer to preferred cooking time.
Remove lid during steaming time and stir
the eggs.
STEAMING GUIDES