6
|
COOKING REFERENCE TABLE
NUMBER OF EGGS
1
2
3
4
5
6
7
Designated by recipe
EGG DONENESS
Steamed Egg
Soft-boiled
Medium-boiled
Hard-boiled
WATER VOLUME (ml)
66
64
60
56
53
50
50
50
1
2
3
4
5
6
7
40
37
34
31
28
25
25
1
2
3
4
5
6
7
33
30
27
24
21
18
18
USAGE TIPS
•
Before cooking, poke a hole in the egg to prevent cracking during cooking.
-
Use the pin on the bottom of the cup to poke a hole in the larger end of the egg.
-
Place egg with the smaller end facing down (hole pointing up).
•
After cooking, place eggs in cold water to make it easier to remove shells.
