Use and Care Manual

6
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HOW TO USE YOUR EGG COOKER (cont.)
RECIPES
HOW TO CLEAN YOUR EGG COOKER
Recipes included in this manual are courtesy of www.recipezaar.com and www.fastcooking.ca.
1.
A
lways unplug your Egg Cooker
appliance from the electrical outlet
before cleaning.
2. Clean heating plate and main body with
a wet cloth.
3. Wash the attachments and lid in the
sink with hot, soapy water.
4. Remove any mineral deposits left
behind from water by wiping the plate
with a paper towel moistened with one
tablespoon of vinegar.
5. This also works as an antibacterial
agent.
¾ CAUTION: Base is extremely hot
after use. Allow unit to cool before
handling or cleaning.
¾ NOTE: If unit is not cleaned with
white vinegar on a regular basis,
minerals naturally occurring in
water will build up causing
discoloration of eggshells. However,
this does not affect the taste of the
eggs.
6. Wipe main body housing with a damp
cloth. DO NOT immerse in water.
7. Place clean cooking rack, poaching
tray, and measuring cup inside the Egg
Cooker’s appliance to store.
8. Any other servicing should be
performed by an authorized service
representative.
DEVILED EGGS
Makes 20 servings
• 10 large hard-boiled eggs,
cooled just enough to
handle*
• 1⁄3 cup mayonnaise
• 1¼ teaspoons Dijon mustard
• 1¼ teaspoons fresh lemon
juice
• 1¼ teaspoons
Worcestershire sauce
• 2½ tablespoons capers,
drained
• ½ teaspoon kosher salt
• 2 pinches freshly ground
white or black pepper
1. Peel the cooked eggs and carefully slice in
half lengthwise. Place the egg white halves on
a clean work surface.
2. Put the yolks into the work bowl of a food
processor fitted with the metal chopping
blade; process until no longer grainy, about 45
to 60 seconds.
3. Pulse in the remaining ingredients and
process until smooth, about 45 seconds to 1
minute. Taste and adjust seasoning
accordingly.
4. You may either carefully scoop the filling into
the whites, or for a beautiful presentation, fit a
pastry bag with a small star tip. Fill the pastry
bag with the egg filling and pipe a large
rosette onto each white in place of the yolk.
Sprinkle with paprika before serving.
7
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RECIPES
Recipes included in this manual are courtesy of www.recipezaar.com and www.fastcooking.ca.
EGG SALAD
Makes about 3 cups
• 10 hard cooked eggs,
• completely cooled
• 1 stalk celery, about 4
inches,
• cut into 1-inch pieces
• ½ cup mayonnaise
• 3 teaspoons Dijon mustard
• ¼ teaspoon kosher salt
• 1⁄8 teaspoon freshly ground
white or black pepper
NOTE: The egg salad can be
made two ways, either pulsed in
a food processor for a creamier
version, or diced as traditionally
served in sandwiches. Both are
delicious – you decide which way
you prefer.
1. Remove shells from eggs and discard. Cut
eggs into quarters and reserve.
2. Place the celery in the work bowl of a food
processor fitted with the metal chopping
blade. Pulse to chop, about 5 to 10 times;
scrapes into the work bowl. Add the
quartered eggs to the work bowl; pulse 3 to
4 times to roughly chop.
3. Add mayonnaise, mustard, salt and pepper.
4. Pulse until mayonnaise and mustard are
completely mixed in and desired texture is
reached, 10 to 20 times.
FOR DICING INSTRUCTIONS:
5. Remove shells from eggs and discard. First
halve eggs, and then cut each half into ¼- to
½-inch dice. Reserve in a large mixing bowl.
6. Cut the celery into the same size as the
diced eggs, ¼ to ½-inch dice. Put in the
bowl with the eggs.
EGGS BENEDICT
Makes 4 servings
• 4 slices Canadian bacon
• 4 poached eggs
• 2 English muffins, split
and toasted
• ½ cup hollandaise sauce
1. Heat a large sauté pan over medium- high
heat. Sauté the Canadian bacon, turning
once, until browned, about 2 to 4 minutes
per side. Keep warm.
2. On each muffin half, place one slice of the
Canadian bacon. Top with a poached egg;
finish with about 2 tablespoons of
hollandaise sauce.