Automatic Egg Cooker/Poacher
IMPORTANT SAFEGUARDS! When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical hazards, do not immerse cord, plug or Egg Cooker base in water or any liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning.
Instructions You may cook one to eight eggs in the shell or poach one to four eggs in your Egg Cooker. The degree of doneness depends upon the amount of water used and may be affected by the size and temperature of the eggs, the altitude, and the number of eggs being cooked. If, after the first time you use your Egg Cooker, the eggs are not done to your personal taste, use a little less water for softer eggs, and a little more water for harder eggs.
For Perfect Poached Eggs Lightly coat the poaching dish with butter, vegetable oil or a vegetable spray Pour water into cooker base, filling to second step in well (about 3 tablespoons or 45 ml). Place inverted egg rack in Egg Cooker base, and then place poaching dish over inverted egg rack. Add one to four eggs, cover and push control button. When light goes off, remove cover and lift out poaching dish by grasping plastic handle in center of dish. Loosen and remove eggs from dish, using a rubber spatula.
8 hard-cooked eggs, coarsely chopped 2 cups (500 ml) diced celery 1 cup (250 ml) salad dressmg 1 tablespoon (15 ml) chopped parsley 3/4 teaspoon (3 ml) dry mustard teaspoon (2 ml) salt teaspoon (1 ml) onion salt dash of pepper l-1/2 tablespoons (22 ml) butter, melted 2 slices dry bread, crumbed cup (75 ml) chopped pecans Preheat oven to F C). Combine eggs, celery, salad dressing, parsley and seasonings; mix. Spoon into a buttered shallow (l-1/2 liter) casserole. Combine butter, bread crumbs and pecans.
2 English muffins, split. toasted and buttered 4 slices cooked Canadian bacon 4poachedeggs 1 recipe Hollandaise or cheese sauce Place a muffin half on each heated serving plate, top with a slice of bacon and a poached egg. Spoon sauce over egg and serve immediately.
Devlish Egg Treat 4 tablespoons (60 ml) cold water 1 envelope unflavored gelatin cup (125 ml) boiling water cup (125 ml) mayonnaise teaspoon (3 ml) salt teaspoon (1 ml) hot pepper sauce green pepper, cut in pieces 1 cup (250 ml) celery pieces 4 hard-cooked eggs, quartered Put cold water and gelatin into Blender container. Cover and process at STIR (LO) to soften. Remove feeder cap, add boiling water and continue to process until gelatin is dissolved.
223165 Rev. A P.N.
