RECIPE BOOK HARD BOILED EGGS CLASSIC EGG SALAD Ingredients: Ingredients: • ¼ tsp. salt • Eggs • Eggs • ¼ tsp. pepper • Salt and pepper to taste • ¼ cup mayonnaise • ½ cup finely chopped celery • 2 tsp. fresh lemon juice • Lettuce leaves • 1 tbsp. minced onion • Paprika • Make sure the Egglette is • Remove lid then turn the • Make sure the Egglette is • Mix mayonnaise, lemon juice, properly oiled. Egglette cup upside down over properly oiled. onion, salt and pepper in • Crack the egg into the Egglette a plate and gently shake or • Crack one egg into each medium bowl. and season to taste. squeeze. Egglette. • Chop Egglettes and celery; add • Close the lid, hold the lid by For Soft Boiled Eggs, check Pages to mix and blend well. the top loop, and place the • Close the lid, hold the lid by 12-15 for cooking time and follow the top loop, and place the • Refrigerate, covered, to blend Egglette gently into boiling the same routine. water. Egglette gently into boiling flavors. water. NOTE: • Serve on lettuce leaves. For length of cook time, refer NOTE: • Garnish with a dusting of For length of cook time, refer Directions: to chart on Pages 12-15. Directions: paprika and enjoy! to chart on Pages 12-15. Just crack, boil, and serve! • Carefully remove Egglette from water with tongs. Place in cold * Follow set-up/cooking instructions • Carefully remove Egglette from * Follow set-up/cooking instructions water to cool. water with tongs. Place in cold water to cool. 2 3 DEVILED EGGS EGGS BENEDICT Ingredients: • 1/8 tsp. salt Ingredients: • 2 English Muffins, split • 4 eggs • Pepper • 4 eggs • 4 slices Canadian bacon or thick-cut ham • 2 tablespoons mayonnaise • Paprika • ¾ cup unsalted butter • 2 tbsp. unsalted butter • 1 ½ tbsp. sweet pickle relish • 3 large additional egg yolks • ¼ cup chopped chives • 1 tsp. prepared mustard • 1 ½ tsp. fresh lemon juice • 2 tbsp. chopped dill, tarragon or parsle • ¼ tsp. cayenne or hot paprika • Salt and pepper to taste • Make sure the Egglette is • Mash yolks with mayonnaise; • Add egg yolks and 2 teaspoons of with tongs. Place in cold water to properly oiled. add relish, mustard, salt and water to the butter. Mix until it’s cool. completely blended (If it starts to • Crack an egg into each of 6 pepper to taste. • Assembly: Using a toaster, toaster get too thick, add ½ teaspoon of Egglette cups. • Mix well. oven or regular oven, toast the water.) English Muffins until crisp and • Close the lid, hold the lid by • Spoon yolk mixture into egg • Add lemon juice and cayenne. golden brown. the top loop, and place the whites. Season to taste with salt and • Cook Canadian bacon or ham in a Egglette gently into boiling • Garnish with a dusting of pepper. medium skillet over medium–high water. paprika. • Transfer the hollandaise sauce to a heat until golden brown and just NOTE: small bowl and place plastic wrap crisp at the edges, about 6 minutes. For length of cook time, refer directly on the surface so it doesn’t Directions: Directions: • Butter one side of an English to chart on Pages 12-15. form a skin. Set aside. (It will keep at Muffin. Top with 1 slice of Canadian room temperature while you work.) • Carefully remove Egglette from bacon. * Follow set-up/cooking instructions * Follow set-up/cooking instructions • Eggs: Make sure the Egglette is water with tongs. Place in cold • Place egg on top of the bacon, and properly oiled. water to cool. pour some hollandaise sauce over. • Crack an egg into each Egglette; Hollandaise Sauce: • Garnish with parsley and serve • When completely cooled, add salt and pepper to taste. remove egg from cup. Melt butter in a small pot over low heat until it’s foamy (not yet • Close the lid, hold the lid by the top • Slice eggs in half and carefully loop, and place the Egglette gently beginning to brown) for remove yolk from white. into boiling water. 3 to 4minutes. NOTE: For length of cook time, refer to chart on Pages 12-15. • Carefully remove cup from water 4 5 CHEF’S SALAD BACON & EGGS Ingredients: • 1 cup cherry or grape tomatoes, halved Ingredients: • Fruit for garnish • Salad greens • ½ cup Swiss cheese • Bacon strips • Toasted English Muffins • 1 cup ham • ½ cup cheddar cheese, quartered • Eggs • 1 cup turkey • 2 hard boiled Egglettes • Salt and pepper to taste • ½ cup green onion, chopped fine • 8 ounces salad dressing of your choice • ½ cup celery, chopped fine • Eggs: Make sure the Egglette • Wash and prepare salad • Cook bacon in a skillet. Make • Carefully remove Egglette from is properly oiled. greens of your choice and sure it is cooked completely water with tongs. Place in cold • Crack an egg into each of 2 place in a bowl. and set aside to cool. water to cool. Egglettes. • Toss the greens with onion • Make sure the Egglette is • When eggs are cooked, place • Close the lid, hold the lid by and celery, reserving pieces of properly oiled. on plate along with bacon, the top loop, and place the meat, cheese, egg slices and • Crack an egg into each fruit garnish and hot toasted Egglette gently into boiling tomatoes for garnish. Egglette; add salt and pepper English Muffins. water. • Just before serving, toss greens to taste. NOTE: with a dressing of your choice • Close the lid, hold the lid by For length of cook time, refer and garnish with meat, cheese, the top loop, and place the Directions: Directions: to chart on Pages 12-15. and hard boiled egg slices. Egglette gently into boiling water. * Follow set-up/cooking instructions • Carefully remove Egglette from * Follow set-up/cooking instructions water with tongs. Place in cold NOTE: water to cool. For length of cook time, refer to chart on Pages 12-15. 6 7 HUEVOS A LA MEXICANA BREAKFAST FRITTATA WITH EGG WHITES Ingredients: - green peppers finely chopped • Eggs - mushrooms finely chopped Ingredients: • ½ Tomate, gehäutet, entkernt und fein gehackt • Choose from any of the following: - goat cheese crumbled • 1 Packung Eiweiß • 1 EL Korianderblätter, fein gehackt - kale chopped - basil finely chopped • ½ kleinen, feingehackten Zwiebel • Salz und frisch gemahlener Pfeffer, nach - baby spinach chopped - mozzarella cheese shredded • ½ Jalapeño, entkernt und fein gehackt Geschmack - tomatoes diced - salt and pepper to taste - onions finely chopped - red bell peppers finely chopped • Make sure the Egglette is • Carefully remove cup from • Heat oil in a 12-inch skillet over Egglette gently into boiling properly oiled. water with tongs. Place in cold medium-high heat. water. • Crack an egg into each of the water to cool. • Add onion, jalapeño, and NOTE: desired amount of Egglette • Pop the egg out of the cups tomato. For length of cook time, refer cups. and enjoy! • Season with salt and pepper, to chart on Pages 12-15. • Place 2-3 items from the list Avoid skipping breakfast by making stirring until soft (about • When done, carefully remove shown into each cup.** You these healthy egg cups ahead 6 minutes). your Egglettes from water can customize each however of time with kale, spinach, eggs, • Make sure the Egglette is with tongs. Place in cold you’d like! cheese, or leftovers! properly oiled. water to cool. • Close the lid, hold the lid by • Release the eggs onto a plate Directions: Directions: • Chop cilantro leaf and add to the top loop, and place the your Egglettes. and enjoy! Egglette gently into boiling * Follow set-up/cooking instructions water. * Follow set-up/cooking instructions • Divide the mix into the Egglette. NOTE: ** NOTE: If you add a meat For length of cook time, refer • Pour egg whites into each product it must be fully cooked to chart on Pages 12-15. Egglette. before going into the Egglettes cup. • Close the lid, hold the lid by the top loop, and place the 8 9 CLASSIC EGG SALAD SANDWICH COOKING TIMES Ingredients: • ¼ tsp. pepper • 2 eggs • ½ cup finely chopped celery • ¼ cup mayonnaise • Lettuce leaves • 2 tsp. fresh lemon juice • Tomato slices • 1 tbsp. minced onion • Toast slices • ¼ tsp. salt • Make sure the Egglette is • Mix Mayonnaise, lemon juice, properly oiled. onion, salt and pepper in • Crack an egg into each of 2 medium bowl. Egglette cups. • When cool, remove eggs from • Close the lid, hold the lid by Egglette and add chopped the top loop, and place the celery. Egglette gently into boiling • Add to mix and blend well. water. • Cover and refrigerate to blend NOTE: flavors. For length of cook time, refer Directions: • Toast bread, assemble and to chart on Pages 12-15. enjoy! * Follow set-up/cooking instructions • Carefully remove each cup from water with tongs. Place in cold water to cool. 10 11 ELECTRIC STOVE MINIMUM/MAXIMUM OPTIMIZED COOKING TIMES COOKING TIMES 20 Egg Preparation Tested *Note: Minimum values reflect cook time when pot is covered: max values reflect uncovered cook time. Covered Cook Time Uncovered Cook Time Type of Egg (Mins) (Mins) MED LG. XL MED LG. XL Soft Boiled 8 8.75 9 10 10 10.3 Medium Boiled 11 11.3 12.3 13 12.5 13.5 Hard Boiled 16 15.6 17.8 19 19.8 20.5 17.8 - 20.5 14 Whole Eggs Scrambled 14 14 16 16 14 - 17 10 14.5 - 17 14 - 16 14.5 - 17 14.3 - 16 14 - 16 14.5 - 15.8 Scrambled w /meat 14 14.5 16 15.8 14.3 - 17.3 Scrambled w /veg 14 14.3 16 16 12.3 - 13.5 Cook times (Minutes) Scrambled w /cheese 14 14.5 16 16 9 - 10.3 Scrambled 14 14 17 Scrambled w /meat 14 14 17 Scrambled w /veg 14 14.3 17.3 Soft Boiled Medium Boiled Hard Boiled Scrambled Scrambled w /meat Scrambled w /veg Scrambled w /cheese Egg White Egg White w /Meat Egg White w /veg Egg White w /cheese Egg Beaters Egg Whites 0 Scrambled w /cheese 14 14.5 17 12 13 GAS STOVE MINIMUM/MAXIMUM OPTIMIZED COOKING TIMES COOKING TIMES 20 *Note: Minimum values reflect cook time when pot is covered: max values reflect uncovered cook time.