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• 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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