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Poaching eggs & savoury omelettes
One or two eggs or omelettes may be cooked
at one time.
1. Using the measuring cup, measure the
amount of water required and pour into the
heating vessel. Use cold tap water.
Eg. If poaching eggs, fill to the line on the
measuring cup marked .
If making savoury omelettes, fill to the line
on the measuring cup marked
.
2. Position the egg rack over the heating
vessel.
3. Grease the poaching trays well with butter,
margarine, vegetable oil or oil spray.
4. Break an egg into each tray, or if cooking
omelettes, pour omelette mixture into trays
and place trays onto the egg rack. Place
cover on.
Important: Ensure the steam vent faces away
from you.
5. Insert the 3 pin plug into a 230–240 volt
AC power outlet and turn the power on.
6. To commence cooking turn the dial
to ‘cook’, or to ‘cook ’ if you wish
the buzzer to sound when cooking has
completed.
Approximately cooking times are as follows:
Poached Eggs 1 or 2 4 minutes
Omelette 10 minutes
The volume of water needed for poaching
eggs or cooking omelettes is marked on the
measuring cup.
Poached eggs and omelettes will be firmer if
more water is used and softer if less is used.
You will quickly learn to adjust the water
level to poach eggs or have your omelettes
exactly the way you like them.
The table below shows the measures from the
measuring cup. Use these measures if you
misplace your measuring cup. This table also
appears on the underside of your egg cooker.
Note: Less water is required if more eggs or
larger eggs are being used.
Poaching eggs & savoury omelettes
NO. OF BOILED EGGS
WATER QUANTITIES
SOFT MED. HARD
1 egg 53ml 83ml 110ml
2 eggs 47ml 78ml 100ml
3 eggs 43ml 72ml 93ml
4 eggs 39ml 66ml 87ml
5 eggs 34ml 57ml 80ml
6 eggs 30ml 51ml 75ml
POACHED, OMELETTE or STEAMING
1 or 2 poached eggs
or steaming
35ml
1 or 2 savoury omelettes 63ml