Eggs « Back

• Fresh eggs (no more than a week old) are best as whites will remain close to yolk for a more round appearance. Use eggs at room temperature for best results. As eggs age, whites ‘thin out’. Eggs will no longer be tough because steaming provides a moist and gentle method of cooking.

• Use Rice Bowl when cooking scrambled or poached eggs.

• For fluffier scrambled eggs, add 1 Tbsp. water per egg and mix.

• To poach eggs, add 1 Tbsp. vinegar to water in base to help egg whites congeal.

Variety Number of Pieces Cooking Time (minutes)
In shell, soft-cooked 1 to 6 12
In shell, hard-cooked 1 to 6 15
Scrambled 3 to 4 20 - 25



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