6
Boiled Eggs
1. Place the Egg Cooker on a flat, clean surface.
2. Using the water measuring cup, add cold
water, preferably distilled orltered, to the
designated SOFT, MEDIUM or HARD boiled
mark andtothe mark based on the number
of eggs you are cooking
(See Figure 4 and 5); then pour into the base’s
water reservoir.
NOTE: Always use cold water.
3. Center the boiling rack on top of the base.
4. To avoid broken boiled eggs, wash eggs
rst, then pierce eggs using the pin on the
underside of the water measuring cup.
NOTE: Eggs will cook perfectly with or without piercing.
5. Place up to 12 eggs in the boiling racks, pierced side up. Add the lid.
6. Plug cord into a 120V AC outlet.
7. Press the ON/OFF Button to turn the Egg Cooker ON. The water will begin to heat and boil.
IMPORTANT: To ensure proper doneness, eggs must be LARGE sized and COLD out of the refrigerator.
8. When the eggs are cooked and the water has evaporated, the egg cooker READY indicator light will turn
off indicating that the cooking process has nished.
9. Once cooking is nished, press the ON/OFF button to turn the egg cooker OFF. Then remove
the plug from wall outlet.
10. Immediately lift lid carefully to avoid scalding, and allow water to drip into the water reservoir.
11. Using protective oven mitts or pot holders, use the side handles to carefully lift the upper level
boiling rack upand off the base. Wearing mitts remove the middle shell and use the central column
to lift the boiling rack from lower level. Rinse boiled eggs with cold water or place in an ice bath to
stop cooking. Eggscan be peeled when they are cool enough to handle. CAUTION: The unit and the
escaping steam can cause burns or injuries. Precaution must be taken when the unit is in operation
or just done cooking
IMPORTANT: Unused shell-on boiled eggs may be refrigerated and used for up to 5 days.
12. To cook additional eggs repeat step 2 - 11.
13. To serve soft or medium-cooked eggs out of their shell, use a knife to break the shell across the top.
Use a small teaspoon to enjoy the egg directly from the shell, or use toast strips to dip into the soft yolk.
Poached Eggs & Omelettes
1. Using the water measuring cup, add cold water, preferably distilled orltered, to the POACHED/
OMELETTE mark (See Figure 4); then pour into the base’s water reservoir.
NOTE: Always use cold water.
2. Center boiling rack on top of the base. Rest the poaching trays on top of the boiling rack.
(See Figure 2.)
3. Poach up to 4 eggs in the Poaching trays or prepare an omelette in the Omelette tray
4. Poached Eggs: Crack one egg at a time to add to each poaching section. If you want to prepare only
2 poached eggs use the lower level placing the boiling rack then the poaching tray and cover with
lid. If you want to prepare 4 poached eggs at the same time; use the boiling rack then the poaching
tray and add the middle shell, repeat on upper level and cover.
5. Omelettes: Whisk eggs, one at a time with your favorite add-ins: grated or shredded cheese,
small diced tomatoes, sausage crumbles, bacon bits, any small diced cooked vegetables to the
omelette tray. DO NOT OVERFILL!
6. Plug cord into a 120V AC outlet.
7. Press the ON/OFF Button to turn the Egg Cooker ON. The water will begin to heat and boil.
8. When the eggs are cooked and the water has evaporated, the egg cooker READY indicator light will turn
off indicating that the cooking process has nished.
9. Once cooking is nished, press the ON/OFF button to turn the egg cooker OFF. Then remove
the plug from wall outlet.
10. Immediately lift lid carefully to avoid scalding, and allow water to drip into the water reservoir.
11. Using protective oven mitts or pot holders, use the top handle to carefully lift the poaching tray
upand off the base.
12. Remove poached eggs/omelettes. Serve immediately.
Figure 4 Figure 5
17162_BELLA Double Egg Cooker_IM.indd 617162_BELLA Double Egg Cooker_IM.indd 6 2020-07-27 4:57 PM2020-07-27 4:57 PM
