Using steamer basket, eggs may be cooked in the shell or cracked into
cups.

Using rice bowl, eggs may be poached or scrambled.

IN THE SHELL For Soft Cooked eggs, place from 1 to 12 eggs in the
steamer basket. Add 1/2 cup water to reservoir. Cover and steam for
10 - 12 minutes.
For Hard Cooked eggs, place from 1 to 12 eggs in the steamer basket.
Add 1 cup water to reservoir. Cover and steam for 19 - 22 minutes.

EGGS-IN-A-CUP Crack from 1 to 4 eggs into individual size heat proof
custard cups(s). Season with salt, pepper and butter or margarine if
desired.

For Soft Cooked eggs, add 1/2 cup water to reservoir, cover and
steam from 10 - 12 minutes.
For Hard Cooked eggs, add 1 cup water to reservoir, cover and steam
from 19 - 22 minutes.

POACHED Step 1. Pour 2 cups water in rice bowl. Add 1/2 cup water to
reservoir and steam 10 to 12 minutes to heat water in rice bowl.
Step 2. Crack egg in small bowl, slide into hot water in rice bowl
(holds up to 4). Add 1/2 cup water to reservoir and steam 10 to 12
minutes or until poached to desired hardness.

SCRAMBLED Beat together 6 eggs and 2 tablespoons milk in rice bowl.
Season with salt and pepper. Add 1 cup water to reservoir, cover and
steam 19 to 22 minutes. Stir eggs half way through cooking time.