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pour recommended amount of cold water into egg cooker base. Note: As a general guideline when
cooking more eggs less water is used.
2. Place cooking rack in base. Pierce large end of egg with pin attached to bottom of measuring cup.
This will help prevent shell from cracking while eggs are cooking. Place eggs, pierced-end up, in
rack.
3. Cover egg cooker. Plug unit into a 120 volt AC electric outlet. Turn switch ON. “ON” light will
glow, indicating eggs are cooking. Do not remove cover from base while eggs are cooking. An
audible alert will sound when eggs are ready, approximately 13 to 17 minutes. Turn switch OFF.
Unplug cord from electrical outlet. Use hot pads to remove cover and cooking rack. Eggs may be
rinsed briefly with cold water while in rack for easy handling. If hard-cooked eggs are not to be used
immediately, place in ice-cold water for 10 minutes. Hard-cooked eggs may be refrigerated for up to
4 weeks. For easy peeling, crack shell all over by tapping on hard surface. If eggs are hot, hold
under cold running water while peeling.
4. Allow egg cooker to cool completely before discarding any remaining water from the base and before
cleaning.
Clean After Each Use
• Wash cover, poaching pan, cooking rack and measuring cup in hot soapy water with a dishcloth or
sponge, rinse and dry. The cover, poaching pan and cooking rack can also be cleaned in an automatic
dishwasher, TOP RACK ONLY, however the underside of poaching pan will discolor which is normal
and does not affect its use in cooking eggs. Do not clean measuring cup in dishwasher, as damage
will occur. MEASURING CUP MUST BE HAND WASHED USING CAUTION AROUND
PIERCING PIN IN BOTTOM OF MEASURING CUP.
• Allow base to cool before cleaning. Add a small amount of hot soapy water to base and scour lightly
with a nylon scouring pad such as Scotch Brite Cookware Scrub”n Sponge® or Dobie®. Wipe with a
damp cloth and dry. To remove mineral deposits that form on inside of base after frequent use, pour
enough white distilled vinegar into base to cover deposits and let soak until deposits are dissolved.
Drain vinegar from base, rinse carefully with water, drain and wipe dry. CAUTION: To prevent
personal injury or electric shock, do not immerse egg cooker base, its cord or plugs in water or other
liquid.
Place cooking rack, poaching pan and measuring cup inside egg cooker for storage.
RECIPES
DEVILED EGGS
8 hard-cooked eggs, shelled and halved
1 tablespoon lemon juice or vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ teaspoon salt
2 dashes hot pepper sauce
3 to 4 tablespoons mayonnaise or salad dressing
1. Remove yolks from eggs; mash. In small mixing bowl, combine egg yolks, lemon juice, mustard.
Worcestershire sauce, salt, hot pepper sauce and mayonnaise. Mix well.
2. Refill egg whites with egg yolk mixture. Sprinkle with paprika if desired. Makes 16 deviled eggs.
DEVILED EGG VARIATIONS: Follow Deviled Egg recipe adding ingredients listed below to the egg
yolk mixture.
HAM: ¼ cup finely chopped cooked ham.
BACON: ¼ cup crumbled cooked bacon, about 2 slices.
DRIED BEEF: ¼ finely chopped dried beef and 1 tablespoon sweet pickle relish
.
SEAFOOD: ¼ cup finely chopped cooked or canned shrimp, smoked fish, flaked tuna, salmon or crabmeat
and a dash of curry powder.
CHEESE: ¼ cup shredded cheddar cheese.
OLIVE: ¼ chopped green or ripe olives
OBRIEN: 2 tablespoons finely chopped green pepper, 1 teaspoon finely chopped pimiento and ½ teaspoon
instant minced onion
.