5 Delicious Recipes to Make with Your Egg Cooker
Egg cookers have become a popular appliance in many households due to their convenience and ability to cook eggs perfectly every time. Apart from boiled eggs, egg cookers can be used to make a variety of dishes for breakfast, lunch, or dinner. Here are five delicious recipes that you can make with an egg cooker:
Poached Eggs on Toast
Poached eggs are a classic breakfast dish and can be made easily using an egg cooker. To make poached eggs with an egg cooker, fill the cooker with water, crack an egg into the poacher, and let the cooker do its job. Serve the poached eggs on top of whole-wheat toast and sprinkle with salt and pepper.
Egg Salad
Egg salad is a versatile and protein-packed dish that can be enjoyed as a sandwich or on its own. To make egg salad with an egg cooker, fill the cooker with water and place six eggs in the egg holder. Once cooked, peel the eggs and chop them into small pieces. Mix with mayonnaise, diced celery, and a dash of salt and pepper. Serve on whole-grain bread or in lettuce cups for a low-carb option.
Deviled Eggs
Deviled eggs are a party favorite and can be made quickly using an egg cooker. After boiling the eggs in the egg cooker, slice them in half lengthwise and carefully remove the yolks. Mash the yolks with mayonnaise, mustard, and paprika until smooth. Fill the egg white halves with the mixture and sprinkle the tops with more paprika or chopped chives for an extra punch of flavor.
Steamed Egg Custard
Egg custard is a delicious and healthy dessert that can be made with an egg cooker. Beat together eggs, milk, sugar, and vanilla extract and pour the mixture into ramekins. Place the ramekins in the egg cooker and let them steam for 15-20 minutes or until set. Serve with fresh berries or a dollop of whipped cream.
Shakshuka
Shakshuka is a North African and Middle Eastern dish made with eggs poached in tomato sauce. To make shakshuka with an egg cooker, sauté diced onions, garlic, and bell peppers in a skillet. Add canned tomatoes and simmer until the sauce is thickened. Crack eggs into the sauce, cover, and let them cook until the whites are set and the yolks are still runny. Serve with crusty bread for a filling brunch or dinner.
