Use and Care Guide

How to Make Hard-, Medium-,

or Soft-Cooked Eggs

1. Choose the number of large

eggs you want to cook and

locate type of cooked egg you

want on the water measuring

cup. Fill with cold water to that

line. NOTE: This product works

best for large eggs. Adjust

amount of water for other sizes

of eggs.

2. Pour water into center of water

reservoir. Always make sure

that center of reservoir is filled

first before outer ring.

NOTE: Always use cold water.

NOTE: Never operate egg cooker

without water in the center of the

reservoir, or use a liquid other than

water for cooking purposes, since

this may damage the unit.

w 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:

• Thorough cooking is perhaps the most important step in making

sure eggs are safe. Cook eggs until both the yolk and the white are

firm. Scrambled eggs should not be runny.

• Casseroles and other dishes containing eggs should be cooked to

160°F (72°C). Use a food thermometer to be sure.

• For recipes that call for eggs that are raw or undercooked when

the dish is served, use either shell eggs that have been treated to

destroy salmonella, by pasteurization or another approved method, or

pasteurized egg products.