Steaming eggs

Yield: 1 servings

Measure Ingredient

EGGS IN THE STEAMER

Using steamer basket, eggs may be cooked in the shell or cracked into cups.

Using rice bowl, eggs may be poached or scrambled.

IN THE SHELL For Soft Cooked eggs, place from 1 to 12 eggs in the steamer basket. Add ½ cup water to reservoir. Cover and steam for 10 - 12 minutes.

For Hard Cooked eggs, place from 1 to 12 eggs in the steamer basket.

Add 1 cup water to reservoir. Cover and steam for 19 - 22 minutes.

EGGS-IN-A-CUP Crack from 1 to 4 eggs into individual size heat proof custard cups(s). Season with salt, pepper and butter or margarine if desired.

For Soft Cooked eggs, add ½ cup water to reservoir, cover and steam from 10 - 12 minutes.

For Hard Cooked eggs, add 1 cup water to reservoir, cover and steam from 19 - 22 minutes.

POACHED Step 1. Pour 2 cups water in rice bowl. Add ½ cup water to reservoir and steam 10 to 12 minutes to heat water in rice bowl.

Step 2. Crack egg in small bowl, slide into hot water in rice bowl (holds up to 4). Add ½ cup water to reservoir and steam 10 to 12 minutes or until poached to desired hardness.

SCRAMBLED Beat together 6 eggs and 2 tablespoons milk in rice bowl.

Season with salt and pepper. Add 1 cup water to reservoir, cover and steam 19 to 22 minutes. Stir eggs half way through cooking time.

Source: Rival Automatic Steamer And Rice Cooker Booklet Typos by Dorothy Flatman 1995

Submitted By MICHELLE HOWE On 07-18-95

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