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PARTS LIST
1. Lid with a steam vent
2. Egg cooker
3. On/Off switch button
4. Measuring cup (150 ml)
5. Egg piercer
6. Poaching tray
7. Egg rack
8. Steam Plate
OPERATION
HARD, MEDIUM And SOFT
Cooked eggs:
1. Place egg cooker on a clean, dry surface.
2. Remove lid and egg rack.
3. Determine the consistency of cooked eggs preferred
(Hard, Medium or Soft).
4. using the measuring cup, locate the consistency and number of eggs to be cooked.
Fill it to the appropriate line with cold water. for best results, use distilled water, since tap water has minerals that
can cause discoloration of the eggs.
5. Pour cold water into heating plate.
6. Place egg rack on top of base.
7. Prepare the number of eggs desired – you can cook up to 7 eggs at one time.
8. Using the egg piercer located on the bottom of the measuring cup, pierce the large end of each egg and place
in egg rack (this will prevent eggs from breaking during cooking). Rinse the pin after use.
9. Close the lid
10. Power switch to the “on” position. Indicator light will light on.
11. When liquid is completely evaporated, the eggs will be cooked to the desired consistency. You will hear a
buzzer signal – the eggs are ready.
12. Turn power switch to the “off” position.
note: once the unit cools off, it will automatically turn on again if the switch is not in the “off “ position! After use,
turn the button into “off” position.
13. Remove eggs immediately to prevent overcooking.
14. Run cold water over eggs.
15. eggs are now ready to serve.
Cooking time will vary depending on the number and size of eggs and consistency.
Check some approximate cooking times in the chart below.
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