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1716
• To prevent the development of bacteria in cooked egg dishes, eggs should
not be left at room temperature longer than 2 hours (count preparation as
well as serving time.)
• Chill and refrigerate hard cooked eggs immediately after removing from
the Egg Cooker. For best results, plunge cooked eggs into a bowl of ice
water—this will stop the cooking process and prevent a dark ring from
developing around the yolk.
• Is the egg hard cooked or raw? Can’t recall which ones you have cooked?
Play spin the egg. A cooked egg will spin, a raw egg will wobble.
• Fresher eggs (less than a week old) are harder to peel than those a little older.
• To peel hard cooked eggs easily, roll gently on the counter, using the palm of
your hand to crack. Dip in a bowl of cold water and begin peeling from the
larger end.
• Hard cooked eggs in the shell will keep for up to one week properly
refrigerated. Hard cooked eggs out of the shell should be used immediately.
• Hard cooked eggs that have been colored and displayed decoratively should
not be consumed - enjoy their colorful display and discard. Cook extra eggs
for eating and consider the discarded eggs an inexpensive way to decorate.
• To serve soft or medium-cooked eggs out of the shell, break the shell through
the center of the egg with a knife. Use a teaspoon to scoop the egg out of
each half onto a serving dish or piece of toast.
• To serve soft or medium-cooked eggs in a cup, place the egg in a cup, small
end down. Slice off the large end, about one inch from the top, using a knife
or egg scissors. Eat from the shell with a teaspoon or serve with toast strips
to dip in the soft yolk.
OPERATING INSTRUCTIONS OPERATING INSTRUCTIONS
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