Eggs add flavor to great recipes, whether it's fried or boiled. There are now easier means to cook them, thanks to the egg cooker invention.
Here are some of the finest commercial egg cookers in the market:
The CEC-7 Cuisinart Egg Cooker helps cook eggs easily. It can cook up to 7 eggs at a single time, producing soft, medium or hard boiled eggs. It can also perfectly poach approximately 3 eggs at the same time. The volume of water controls cooking time. There are indicator lights to signal the user appropriately.
The SEC-2 Maverick Henrietta "Hen" Egg Cooker can produce up to 7 hard boiled or soft boiled eggs at the same time. You can also poach up to 4 eggs at once. This attractive egg cooker has a "hen-like" appearance, actually chirping when the eggs are already cooked. It also has a piercing pin that punctures very small holes onto the egg so as to prevent the cracking of the shells.
The 86628 West Bend Automatic Egg Cooker has the ability to instantly poach up to 4 eggs at once. It can also cook up to 7 eggs at the same time, either hard boiled or soft boiled ones. It will alert you when the eggs are cooked. Aside from this, it is heat resistant, a see-through cover and it runs with 600 watts/120 volts of power.
Some Egg Cooker Recipes:
Classic Deviled Eggs
Ingredients:
½ c mayonnaise
12 eggs
2 tbsp Anchovies, minced
1 tsp lemon juice
1 tsp Dijon mustard
2 tbsp Parsley, minced
Pepper
Salt
Capers
Procedure:
1.Peel your eggs and cut in two, lengthwise.
2.Remove yolk and place inside a bowl.
3.In this yolk bowl, add-in lemon juice, mustard and mayonnaise.
4.Add pepper powder, parsley and salt, mixing it thoroughly.
5.Using a pastry bag, place the filling inside.
6.Pipe your filling onto your egg whites.
7.Once you have filled all your egg whites, garnish it with your remaining capers and parsley.
8.Cover this with a lid, refrigerate and serve when ready.
Egg Curry
Ingredients:
1 onion
4 eggs, hard-boiled
3 up to 4 garlic flakes
2 tbsp coriander leaves, chopped
½ pureed tomato
1 up to 2 green chilies
Salt
Chili powder (red)
¾ tsp Turmeric powder
½ tsp coriander powder
¾ tsp grounded spices
2 up to 3 tbsp Ghee or Vegetable Oil
250g Paneer or 1 c green peas
Procedure:
1.When using Paneer, cut into cubes.
2.Fry these until it becomes golden brown. Set aside.
3.Peel eggs then set aside.
4.Make some fine paste using ginger, onion, green chilies and garlic.
5.Place your wok on the fire. Heat some oil onto it. Place the paste. Then, fry it until it becomes golden brown.
6.Add chili powder, turmeric, salt and coriander powder.
7.Cook for about 2 minutes.
8.Add the tomato puree.
9.Cook all the ingredients until it begins to leave some oil.
10.Pour in a cup of water.
11.Allow to cook until the water has dried out.
12.After this, add the green peas or Paneer cubes and the boiled eggs.
13.With low heat, continue cooking while adding a cup of water.
14.Keep this for about 10 minutes until it begins to boil.
15.Pour-in your coriander leaves and grounded spices. Then, remove from the flame.
16.You can serve this hot with either bread or rice.
