West Bend 86628 instruction manual Recipes, Deviled Eggs

pour recommended amount of cold water into egg cooker base . Note: As a general guideline when cooking more eggs less water is used .

2 . Place cooking rack in base. Pierce large end of egg with pin attached to bottom of measuring cup . This will help prevent shell from cracking while eggs are cooking . Place eggs, pierced - end up, in rack .

3. Cover egg cooker . Plug unit into a 120 volt AC electric outlet. Turn switch ON. “ON” light will glow, indicating eggs are cooking . Do not remove cover from base while eggs are cooking. An audible alert will sound when eggs are ready, approximately 13 to 17 minutes . Turn switch OFF.

Unplug cord from electrical outlet. Use hot pads to remove cover and cooking rack. Eggs may be rinsed briefly with cold water while in rack for easy handling . If hard - cooked eggs are not to be used immediately, place in ice-cold water for 10 minutes . Hard - cooked eggs may be refrigerated for up to 4 weeks. For easy peeling, crack shell all over by tapping on hard surface . If eggs are hot, hold under cold running water while peeling .

4. Allow egg cooker to cool completely before discarding any remaining water from the base and before cleaning.

Clean After Each Use

•Wash cover, poaching pan, cooking rack and measuring cup in hot soapy water with a dishcloth or sponge, rinse and dry. The cover, poaching pan and cooking rack can also be cleaned in an automatic dishwasher, TOP RACK ONLY, however the underside of poaching pan will discolor which is normal and does not affect its use in cooking eggs . Do not clean measuring cup in dishwasher, as damage will occur. MEASURING CUP MUST BE HAND WASHED USING CAUTION AROUND PIERCING PIN IN BOTTOM OF MEASURING CUP.

•Allow base to cool before cleaning . Add a small amount of hot soapy water to base and scour lightly with a nylon scouring pad such as Scotch Brite Cookware Scrub”n Sponge® or Dobie® . Wipe with a damp cloth and dry. To remove mineral deposits that form on inside of base after frequent use, pour enough white distilled vinegar into base to cover deposits and let soak until deposits are dissolved.

Drain vinegar from base, rinse carefully with water, drain and wipe dry. CAUTION: To prevent personal injury or electric shock, do not immerse egg cooker base, its cord or plugs in water or other liquid .

Place cooking rack, poaching pan and measuring cup inside egg cooker for storage .

RECIPES

DEVILED EGGS

8hard - cooked eggs, shelled and halved

1tablespoon lemon juice or vinegar

1teaspoon prepared mustard

1teaspoon Worcestershire sauce ½ teaspoon salt

2dashes hot pepper sauce

3to 4 tablespoons mayonnaise or salad dressing

1. Remove yolks from eggs; mash . In small mixing bowl, combine egg yolks, lemon juice, mustard . Worcestershire sauce, salt, hot pepper sauce and mayonnaise . Mix well.

2. Refill egg whites with egg yolk mixture. Sprinkle with paprika if desired . Makes 16 deviled eggs.

DEVILED EGG VARIATIONS: Follow Deviled Egg recipe adding ingredients listed below to the egg yolk mixture .

HAM: ¼ cup finely chopped cooked ham.

BACON: ¼ cup crumbled cooked bacon, about 2 slices .

DRIED BEEF: ¼ finely chopped dried beef and 1 tablespoon sweet pickle relish.

SEAFOOD: ¼ cup finely chopped cooked or canned shrimp, smoked fish, flaked tuna, salmon or crabmeat and a dash of curry powder .

CHEESE: ¼ cup shredded cheddar cheese .

OLIVE: ¼ chopped green or ripe olives

OBRIEN: 2 tablespoons finely chopped green pepper, 1 teaspoon finely chopped pimiento and ½ teaspoon instant minced onion .

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