7
RECIPES
POACHED EGGS
3 large eggs
Salt and pepper, for garnish
Using the water measuring cup add cold water into the base’s water reservoir.
Center boiling rack on top of the base. Rest the poaching tray on top of the boiling rack.
Crack one egg at a time to add to each poaching section.
Add the lid and Press the ON/OFF button to turn the egg cooker ON.
In 6-8 minutes, when the eggs are cooked and the water has evaporated, the egg cooker red READY
indicator light will turn off.
Remove poached eggs/omelettes. Sprinkle with salt and pepper before serving.
CLASSIC DEVILED EGGS
For a simply elegant presentation, fill a pastry bag with the egg yolk mixture (or a zip lock bag with
the corner snipped) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all
the eggs are filled. Experiment with various toppings: salmon roe caviar, scallions, bacon crumbles,
chopped olives, sweet pickles, sweet or spicy roasted peppers.
Serves 7
7 large eggs, hard boiled
2 tablespoons capers, chopped
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons spicy brown mustard
1/4 teaspoon onion powder
1/4 teaspoon Tabasco sauce
Smoked spanish paprika, for garnish
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
Slice hard boiled eggs in half lengthwise. Remove yolks and place in a medium mixing bowl.
Place the whites on a deviled egg serving platter.
Using a fork, mash egg yolks into a fine crumble. Add the remaining ingredients and mix well.
Spoon heaping teaspoons or pipe the yolk mixture into the egg white. Sprinkle with paprika
before serving.
SO-316443_60076_OK 7 Egg Cooker IM.indd 7
2019-07-22 10:27 AM
