Eggs
• Using steamer basket, eggs may be cooked in the shell or crack.ed into cups .
• Using rice bowl, eggs may be scrambled. '
Cups of
Approx. Time
Style
Quantity
Water
in Minutes
In the shell: Soft-Cooked
1-12
'12
10-12
Hard-Cooked
1-12
119-22
"Eggs-in-a-Cup": Crack raw egg
into individual-size heat proof
custard cup. Season with salt,
pepper and butter or margarine,
if desired.
Soft-Cooked
1-4
'12
10-12
Hard-Cooked
1-4119-22
Poached:
Step 1: Pour 2 cups water in rice bowl. Add
'12
10-12
water to reservoir and steam to heat
water in rice bowl.
Step 2: Crack egg in small bowl, slide into hot
'12
10-12
water in rice bowl (holds up to 4).
Add water to reservoir and steam
until poached.
Scambled: Beat together 6 eggs and 2 tablespoons
1
19-22
milk in rice bowl. Season with salt and pepper.
Stir eggs halfway through cooking.
- Miscellaneous
Use steamer basket unless otherwise noted.
Custard: Prepare according to favorite recipe.
1'1226-30
Pour into 4 (6-ounce) custard cups and cover
each with aluminum foil.
Dried Fruit: Arrange in single layer.
'1210-12
Fresh Whole Fruit: 4 medium apples or pears.
119-22
Chicken Pieces (2 to 4)
1'12
26-30
Hot Dogs and Fully Cooked Sausage: If desired, add buns during last 1-2 minutes of steaming.Hot Dogs
'1210-12
Knockwurst, Bratwurst
119-22
REHEATING
Dinner Rolls, Buns: Do not wrap or cover.
'/,
6-7
Refrigerated Casseroles and Leftovers:
6-10 ounce individual casseroles:
1%36-37
Cover casseroles. Place on steamer basket
1-1'12 Quarts:
3
45-50
In rice bowl, Cover with aluminum foil.
Sweet Rolls, Doughnuts: Frozen, not thawed.
'1210-12
12
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