Use and Care Manual
2
Getting Acquainted
Before first use, become familiar with the egg cooker parts (Fig. A) and read the
instructions carefully.
Turn the egg cooker base over and uncoil the cord. Wash the egg cooker parts as
instructed in step 2 on page 3.
Egg Cooker Tips
• Always wash hands, surfaces, and utensils that have come in contact with raw eggs.
• Before and after cooking, store eggs on the lower shelf in your refrigerator at a
temperature at or below 40°F.
• Check eggs for cracks before cooking. If eggs have superficial cracks, they are
best used for poaching or in baking rather than hard-, medium-, or soft-cooking.
Cracks in eggs may allow some of the contents to leak out during cooking.
• Piercing eggs before cooking should be avoided. Bacteria can enter the egg if the
piercer or needle is not sterile. Additionally, piercing causes superficial cracks in
the shell through which bacteria can enter after cooking.
• The eggs are cooked by steam and it is the amount of water used that determines
the cooking time. It may be necessary to adjust the cooking time to achieve the
degree of doneness you prefer. Use additional water to increase the cooking time
and the doneness of the eggs; use less water to reduce the cooking time.
• If cooking less than 6 eggs, position the eggs in any of the larger openings. There
is no need to arrange the eggs in a particular order.
• Eggs that are older are easier to peel than those that are fresh. As the egg ages, the
air cell between the egg and the shell membrane increases in size and helps separate the egg from the shell.
• For easier peeling, crack the shell all over by gently tapping the egg on the countertop and then roll it between your hands to loosen the
shell. Peel off the shell starting at the large end. Hold the egg under running water or dip it in water to make peeling easier.
• Hard-cooked eggs should be refrigerated within two hours after cooking and used within one week.
How to Use
Place the egg cooker base on a dry, level surface. To avoid steam damage to cabinets, position the unit so it is not directly under cabinets.
CAUTION! It is normal for steam to escape from the cover during cooking. To prevent steam burns, keep well away from the vents.
How to Make Hard-, Medium-, and Soft-Cooked Eggs
1. Determine the number of eggs you want and how you want them prepared. Fill the measuring cup with
the appropriate amount of water, as marked on the measuring cup, and pour into the water reservoir.
(The amount of water is also indicated in the cooking guide on page 3.)
2. Place the cooking tray on the egg cooker base.
3. Position up to 6 cold, medium or large eggs upright in the larger openings in the cooking tray (Fig. B).
If using extra-large or jumbo eggs, lay up to 6 eggs on their sides in these openings. CAUTION! For
food safety, do not use room temperature eggs. Always keep eggs in the refrigerator until you are ready
to cook them.
4. Place the cover over the eggs. Make sure the cover rests on the cooking tray. If it does not, angle the eggs slightly in the openings
so the tops of the eggs do not come in contact with the cover.
5. Plug in the unit and the signal light will come on.
There is no need to set a timer as the egg cooker will shut off automatically when cooking is complete. The cooking time is
determined by the amount of water in the reservoir and the number of eggs in the unit. See the cooking guide on page 3 for
approximate cooking times.
6. When cooking time is up, the signal light will go out and you will hear a buzzing sound. Unplug the unit.
7. Remove the cover. Grasp the handles on the short ends of the cooking tray (Fig. A) and carefully lift it off the egg cooker base.
8. Place the tray of eggs in a pan of cold water and cool eggs for 10 minutes. This will stop the cooking process. If consuming the eggs
right away, cool the eggs just until they are comfortable enough to peel.
9. To store, leave the cooked eggs in the tray, place the cover on the tray, and refrigerate.
Fig. A
Poaching tray
Cooking tray
Measuring cup
(with water
measurement lines)
Egg cooker base
(with cord storage)
Water
reservoir
Signal light
Larger
openings
Cover
Short end
Handle
Cover handle
Handle
Fig. B