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Boiled
1. Pierce the rounded end of the egg with a pin, and place in a perforated container.
2. Steam for 5–7 minutes for a soft-boiled egg or 8–10 minutes for a hard-boiled egg.
Poached
3. Fill a shallow steam oven container with boiling water, and carefully crack the eggs
directly into the water. Adding a few drops of vinegar to the water helps to stabilise the
eggs.
4. Steam for 2–3 minutes at 100°C.
5. For a more uniform result, drop the egg into a greased mould.
Scrambled
1. Place the scrambled egg mixture into a greased steam oven container, and cover with
foil.
2. For an 8 egg mixture, steam at 100°C for 12 minutes. The eggs should be fluffed up with
a fork at least twice during the cooking process. Remember to press Start after opening
the steam oven door.
Eggs
