How to Make | NOTE: Never operate egg cooker | |
reservoir, or use a liquid other than | ||
| without water in the center of the | |
or | water for cooking purposes, since | |
this may damage the unit. | ||
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WARNING! Food Safety Hazard.
• Consuming raw or undercooked eggs may increase your risk of foodborne illness.
• For more information, refer to the U.S. FDA’s Food Facts “Playing It Safe With Eggs” at http://www.foodsafety.gov/keep/types/eggs/index.html
According to the FDA: |
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• Thorough cooking is perhaps the most important step in making |
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sure eggs are safe. Cook eggs until both the yolk and the white are |
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firm. Scrambled eggs should not be runny. | 1 | 2 |
• Casseroles and other dishes containing eggs should be cooked to | ||
160°F (72°C). Use a food thermometer to be sure. |
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• For recipes that call for eggs that are raw or undercooked when | Choose the number of large eggs | Pour water into center of water | |
the dish is served, use either shell eggs that have been treated to | you want to cook and locate type | reservoir. Always make sure that | |
of cooked egg you want on the | center of reservoir is filled first | ||
destroy Salmonella, by pasteurization or another approved method, | |||
water measuring cup. Fill with | before outer ring. | ||
or pasteurized egg products. | |||
cold water to that line. | NOTE: Always use cold water. | ||
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NOTE: This product works best for large eggs. Adjust amount of water for other sizes of eggs.
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