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Steaming Chart. Use a large spoon to remove the eggs.
Place them in a heat-resistant colander and run cold water
over the eggs for about 30 seconds to prevent them from
further cooking.
• Poached Eggs: Place each raw egg into a separate heat
resistant bowl or custard cup coated with butter or I Can’t
Believe It’s Not Butter®. Season with salt and pepper, if
desired. Place the custard cups into the Steamer Bowls
and cover with the Lids. Cook according to the
Egg Steaming Chart.
• Scrambled Eggs: In a small mixing bowl, beat 6 eggs
together with 2 tablespoons of milk or water and seasonings.
Coat the Cooking Bowl with butter or I Can’t Believe It’s Not
Butter® and pour in the egg mixture. Steam for 20-25 minutes
in the Large/Center Steamer Bowl. Stir eggs about halfway
through cooking, when the eggs start to set around the edge.
Steam until a knife inserted into the eggs comes out clean.
STEAMING CHARTS
IMPORTANT: The times listed in the Steaming Charts are to be
used only as a guide. Allow for differences in individual taste and
preference. The times may also vary due to the shape, cut, and
composition of the food.
16
Rice and Grain Steaming Chart*
RICE/GRAIN
AMOUNT OF RAW
RICE/GRAIN
AMOUNT OF
COLD WATER
SUGGESTED
COOKING TIME
White Rice,
short, reg., long, or
extra long
Brown Rice,
short, regular, or long
Wild Rice Blend
Rice Mix
Lentils
Oatmeal, regular
1 cup
1 cup
1 cup
6 - 7 ounces
plus seasonings
1 cup
soaked overnight
1 cup
1
1
⁄
4 cups
1
1
⁄4 cups
1
1
⁄4 cups
1
2
⁄3 cups
2 cups
1
1
⁄2 cups
35 - 45 minutes
50 - 60 minutes
50 - 60 minutes
45 - 55 minutes
55 - 65 minutes
15 - 25 minutes
* Steam rice and grains using the Cooking Bowl.
Dirty Water Hot Dogs with Sauerkraut Serves 4
16 ounces sauerkraut
4 lite or fat-free hot dogs (about 90 calories each)
1. Place sauerkraut in Small or Large Steamer Bowl.
2. Place hot dogs over sauerkraut and steam for about
10 minutes and serve.
Nutritional Information:
119 Calories, 6 gm Protein, 6.8 gm Carbohydrate, 7 gm Fat, 20 mg
Cholesterol, 1341 mg Sodium
Tip: Like great NYC or Coney Island hot dogs? Steaming is the way to
bring you back to the ball park.
Salmon with Dill Sauce over Bok Choy Serves 2
1 cup of bok choy cleaned and chopped
1
⁄2 pound salmon filet
2 teaspoons brown mustard
1 tablespoon lemon juice
1
⁄2 cup plain non-fat yogurt
2 teaspoons chopped fresh dill
1 tablespoon minced garlic
garnish with 1 tablespoon fresh dill
1. Run hand across salmon and feel for any hidden bones.
If bones are found remove with pliers.
2. Mix together, mustard, lemon, yogurt, chopped dill and garlic.
3. Place bok choy in Small or Large Steamer Bowl and top with
salmon, skin side down. Pour sauce over top of salmon
leaving a small border of about
1
⁄
2 inch around edge of
salmon. Top with dill garnish and serve extra sauce on
the side.
4. Steam for 10 to 14 minutes until salmon is just cooked
through and middle is no longer pink.
Nutritional Information:
225 Calories, 24 gm Protein, 6.5 gm Carbohydrate, 11.1 gm Fat,
55 mg Cholesterol, 406 mg Sodium
Tip: Salmon is a delicious way to get your Omega 3 fatty acids,
beneficial for a healthy heart. Serve with steamed vegetables and
new potatoes.
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