TIPS AND HINTS (CONT.)

EGGS

VARIETY

WEIGHT/OR

APPROXIMATE

 

NUMBER

TIME (MINUTES)

 

PIECES

 

 

 

 

IN THE SHELL

 

 

Soft Cooked

1 - 12 Eggs

16-18

Hard Cooked

1 - 12 Eggs

20-22

“EGGS IN A CUP”

 

 

Crack Raw Egg into Custard

 

 

Cup, Season with Salt,

 

 

Pepper and Butter or

 

 

Margarine, if Desired.

 

 

Soft Cooked

1 - 4 Eggs

10-12

Hard Cooked

1 - 4 Eggs

12-14

POACHED

 

 

Step One: Pour 2 Cups

 

7-8

Water in Rice Bowl.

 

 

Steam to Heat Water.

 

 

Use margarine,if Desired

 

 

Step Two: Crack Egg in

 

7-8

Bowl, Slide into Hot Water

 

 

in Rice Bowl. Steam Until

 

 

Poached.

 

 

SCRAMBLED

 

 

Beat Together 6 Eggs and

 

20-22

2 Tablespoons of Milk in

 

 

Rice Bowl. Season with Salt

 

 

and Pepper. Stir Eggs Half

 

 

Way Through Cooking

 

 

 

 

 

-E15-

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Image 15
Rival FSD201 manual Shell, Eggs in a CUP, Poached, Scrambled

FSD201 specifications

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