CLEANING AND
MAINTENANCE
Always unplug your Cuisinart™ Egg Cooker from the electrical outlet before cleaning.
Wash lid, cooking and poaching trays in hot, soapy water or in the top shelf of a dishwasher.
Clean heating plate with a paper towel moistened with one tablespoon white vinegar. This removes any mineral deposits left behind from the water and also works as an antibacterial agent. You may wipe the heating plate using water and a damp cloth if desired.
NOTE: If unit is not cleaned with white vinegar (see above) on a regular basis, minerals naturally occurring in water will build up and cause discolouration of eggshells. However, discolouration of the eggshells does not affect the taste of the eggs.
Wipe main body housing with a damp cloth.
DO NOT immerse in water.
Use the cord wrap feature located underneath the unit to store extra cord.
Place clean cooking tray, poaching tray, beaker and egg holders inside the egg cooker for storage.
RECIPES
DEVILLED EGGS
Perfectly cooked eggs from the Cuisinart™ Egg Cooker make our version of this American picnic classic simple to prepare.
Makes 14 devilled egg halves
7hard cooked eggs, completely cooled
3tablespoons low-fat mayonnaise
1tablespoon Dijon-style mustard 1/8 teaspoon Kosher salt
3-5 drops Tabasco® or other hot sauce
Remove shells from eggs and discard. Slice each egg in half lengthwise. Wipe the knife with a paper towel after slicing each egg, to prevent the yolk from showing on the white. Remove yolks and arrange whites on a plate.
Place the egg yolks in the work bowl of a Cuisinart® Mini Prep Processor and pulse to break up, 5 times. Scrape the work bowl. Add the mayonnaise, mustard, salt and hot sauce to taste. Process for
10 seconds on Grind; scrape the work bowl. Process 10 seconds on Chop; scrape the work bowl.
Spoon the devilled yolk mixture into the reserved egg white halves. Or place the devilled yolk mixture in a
or chives.
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