60
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
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cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
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the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
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call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
•
Damages from improper installation.
•
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•
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59
Eggs en Cocotte
with Smoked Salmon
4 servings
INGREDIENTS
1 1/2 tablespoons unsalted butter, melted
6 ounces thinly sliced smoked salmon
1/4 cup heavy cream, chilled
4 eggs
Kosher salt and freshly ground white pepper
Fresh chervil or parsley leaves for garnish
METHOD
1
Coat the insides of four ramekins with the melted butter. Line the
bottom of each ramekin with the smoked salmon. Reserve 1 piece for
garnish, and cut that piece into julienne. Top the salmon lining the
ramekin with 1 tablespoon of heavy cream. Crack one egg into each
ramekin being sure not to damage the yolk. Put ramekins into
steamer basket.
2
Put 3 cups of water in the rice cooker bowl and set rice cooker
to COOK. Set timer for 10 minutes or until water is boiling.
3
Once water is boiling, place steamer basket with ramekins into rice
cooker and close the lid. After 9 minutes the eggs will be done with
a very nice runny yolk.
4
Carefully remove the ramekins using a potholder, tongs, or
kitchen towel.
5
Invert eggs out of ramekin onto a serving plate.
6
Place julienne slices of smoked salmon along with the parsley on
top for garnish and enjoy.
Recipe courtesy of Wolfgang Puck Makes It Easy Cookbook
2006 7cup RiceCooker v4 10/19/07 12:52 PM Page 59