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For Poached Eggs
1. Place egg cooker on a clean, dry surface.
2. Remove lid and cooking tray.
3. Fill beaker with cold water to the Medium 1-3 eggs line. Pour cold water into
heating plate.
4. Lightly butter or spray vegetable oil on poaching tray.
5. Break one egg for each poaching section – cooks up to four poached eggs.
6. Place cooking tray on base and place poaching tray on top of cooking tray.
7. Place lid on top of unit and plug in to wall outlet. Indicator light will be lit.
8. When liquid is completely evaporated, the eggs will be poached.
9. When cooking is complete, a continuous audible tone will sound and indicator
light will turn off.
10. Unplug the cord from the outlet.
11. Remove eggs immediately to prevent overcooking.
12. Use small spatula to remove poached eggs from tray.
Number of Eggs: 1-4
Approx. Cooking Time: 17 minutes
Helpful Tips & Suggestions
• When purchasing eggs, choose only those eggs that are stored in a refrigerator
case. Refrigerate eggs until ready to use. (For baking, eggs may be placed in a
bowl of warm water for 5 to 10 minutes to bring them safely to “room
temperature” for best baking results.)
• Eggs should be stored in the carton in which they were purchased to keep them
from drying out and absorbing refrigerator odors. The eggs should be in the
carton large end up - this will help them stay fresh longer and will keep the yolks
centered.
• Don’t know if your eggs are fresh? Place them in a bowl of salted cool water. If
they sink, they are fresh – if they float, they are not.
• To prevent the development of bacteria in cooked egg dishes, eggs should not
be left at room temperature longer than 2 hours (count preparation as well as
serving time.)
