Poaching eggs & savoury omelettes
Poaching eggs & savoury omelettes
One or two eggs or omelettes may be cooked at one time.
1.Using the measuring cup, measure the amount of water required and pour into the heating vessel. Use cold tap water.
Eg. If poaching eggs, fill to the line on the
measuring cup marked 
.
If making savoury omelettes, fill to the line
on the measuring cup marked 
.
2.Position the egg rack over the heating vessel.
3.Grease the poaching trays well with butter, margarine, vegetable oil or oil spray.
4.Break an egg into each tray, or if cooking omelettes, pour omelette mixture into trays and place trays onto the egg rack. Place cover on.
Important: Ensure the steam vent faces away from you.
5.Insert the 3 pin plug into a
6.To commence cooking turn the dial to ‘cook’, or to ‘cook ’ if you wish the buzzer to sound when cooking has completed.
Approximately cooking times are as follows:
Poached Eggs 1 or 2 | 4 minutes |
Omelette | 10 minutes |
The volume of water needed for poaching eggs or cooking omelettes is marked on the measuring cup.
Poached eggs and omelettes will be firmer if more water is used and softer if less is used. You will quickly learn to adjust the water level to poach eggs or have your omelettes exactly the way you like them.
The table below shows the measures from the measuring cup. Use these measures if you misplace your measuring cup. This table also appears on the underside of your egg cooker.
Note: Less water is required if more eggs or larger eggs are being used.
NO. OF BOILED EGGS |
| WATER QUANTITIES |
| |
SOFT | MED. | HARD | ||
| ||||
1 egg | 53ml | 83ml | 110ml | |
2 eggs | 47ml | 78ml | 100ml | |
3 eggs | 43ml | 72ml | 93ml | |
4 eggs | 39ml | 66ml | 87ml | |
5 eggs | 34ml | 57ml | 80ml | |
6 eggs | 30ml | 51ml | 75ml | |
| POACHED, OMELETTE or STEAMING |
| ||
1 or 2 poached eggs |
| 35ml |
| |
or steaming |
|
| ||
|
|
| ||
1 or 2 savoury omelettes |
| 63ml |
| |
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