Cuisinart CEC-7A, Instruction/Recipe Booklet, Page: 8 / 12

CLEANING AND
MAINTENANCE
Always unplug your Cuisinart ™ Egg
Cooker from the electrical outlet before
cleaning.
Wash lid, cooking and poaching trays in
hot, soapy water or in the top shelf of a
dishwasher.
Clean heating plate with a paper towel
moistened with one tablespoon white
vinegar. This removes any mineral
deposits left behind from the water and
also works as an antibacterial agent. You
may wipe the heating plate using water
and a damp cloth if desired.
NOTE: If unit is not cleaned with white
vinegar (see above) on a regular basis,
minerals naturally occurring in water will
build up and cause discolouration of
eggshells. However, discolouration of
the eggshells does not affect the taste
of the eggs.
Wipe main body housing with a
damp cloth.
DO NOT immerse in water.
Use the cord wrap feature located
underneath the unit to store extra cord.
Place clean cooking tray, poaching tray,
beaker and egg holders inside the egg
cooker for storage.
RECIPES
DEVILLED EGGS
Perfectly cooked eggs from the
Cuisinart
™
Egg Cooker make
our version of this American
picnic classic simple to prepare.
Makes 14 devilled egg halves
7 hard cooked eggs,
completely cooled
3 tablespoons low-fat
mayonnaise
1 tablespoon Dijon-style mustard
1/8 teaspoon Kosher salt
3-5 drops Tabasco ® or other
hot sauce
Remove shells from eggs and discard.
Slice each egg in half lengthwise. Wipe
the knife with a paper towel after slicing
each egg, to prevent the yolk from
showing on the white. Remove yolks and
arrange whites on a plate.
Place the egg yolks in the work bowl of a
Cuisinart
® Mini Prep Processor and pulse
to break up, 5 times. Scrape the work
bowl. Add the mayonnaise, mustard, salt
and hot sauce to taste. Process for
10 seconds on Grind; scrape the work
bowl. Process 10 seconds on Chop;
scrape the work bowl.
Spoon the devilled yolk mixture into the
reserved egg white halves. Or place the
devilled yolk mixture in a 1-litre freezer
weight plastic bag. Cut about 6mm off
one corner of the bag. Use the bag to
squeeze the yolk mixture into each egg
white half. Refrigerate until ready to
serve. Just before serving, sprinkle with
paprika or chopped fresh parsley
or chives.
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