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• The eggs should be in the carton large end up; this will help them stay
fresher longer and will keep the yolks centered. This is a suggested method
for storing eggs.
• Before cooking soft, medium or hard eggs, pierce one side of each egg to
prevent the shell from cracking during the cooking process. Always pierce
the top of the egg; this is the same side that should be facing up when
stored in the refrigerator.
• Don’t know if your eggs are fresh? Place them in a bowl of cool salted water.
If they sink, they are fresh; if they oat, they are not.
• Always wash the eggshells prior to soft, medium or hard cooking.
• You should always cool hard cooked eggs immediately after cooking to
prevent them from cooking further and causing a dark green ring to form
around the yolk. First use tongs to remove cooked eggs and carefully place
in a large colander or strainer. Allow cold water to pour over the eggs until
the eggs are cool enough to handle. Alternatively, you can place the eggs in
a large bowl of ice water.
• To more easily crack and peel hard cooked eggs, gently roll them on the
counter using the palm of your hand. Begin peeling from the larger end of
the egg.
• Hard cooked eggs that have been decoratively colored and displayed should
not be consumed; discard them after use.
• To serve soft or medium-cooked eggs in a cup, place the egg in a cup with
the small end down. Slice o the large end, about one inch from the top,
using a knife or egg scissors. Eat from the shell with a teaspoon or serve with
toast strips to dip in the soft yolk.
• Use our provided measuring cup as a guide. If you tend to like your eggs
cooked a bit more well done, ll to the higher end of the water range. If you
prefer your eggs slightly runnier, ll to the lower end the water range. You
will nd changing water levels useful when preparing poached eggs and
other types of eggs as well.
• Poached eggs may be made in advance and then reheated prior to use.
When doing so, undercook the eggs slightly by using less water, and then
immediately cool by placing in the refrigerator. To re-warm, place in a bowl
of warm water, and then drain on a plate lined with paper towels.
• Before using either the poaching tray or the omelet tray, always brush with
butter or lightly coat with oil or a nonstick cooking spray.
• We provide recipes for a variety of omelets. Be creative and use your favorite
llings. Start with 3 eggs, 2–3 tablespoons of milk or water, and then up to 3
tablespoons of any vegetables, cheeses and/or seasonings you desire.
• The omelet pan is for more than just omelets. We provide a delicious recipe
for chocolate chip bread pudding; you can also cook bread puddings of
other avors, savory or sweet, using the same amount of ingredients. For
a sweet breakfast treat, try making an individual French toast with sliced
or cubed bread, and other tasty ingredients (eggs, milk, cinnamon, vanilla
extract, etc).
Maintenance and Care
• Always unplug the egg cooker from the electrical outlet before cleaning.
• Wash all removable parts in hot, soapy water or in a dishwasher.
• Clean the heating plate with a damp cloth.
• Remove any mineral deposits left behind from water by wiping the plate
with a paper towel moistened with one tablespoon white vinegar. This also
works as an antibacterial agent.
CAUTION: The cooker base will be extremely hot after use. Allow the cooker
to cool before handling or cleaning.
NOTE: If the heating plate is not cleaned with white vinegar on a regular
basis, minerals naturally occurring in the water will build up and cause
discoloration of cooked eggsheels. However, discoloration of the eggshells
does not aect the taste of the eggs.
• Wipe the main body housing with a damp cloth. DO NOT immerse in water.
• Use the cord wrap feature located on the bottom of the cooker to store
additional length of the power cord.
• Store the clean cooking holders, omelet and poaching trays, measuring cups
and egg holders inside the egg cooker when not in use.
