R ecipe

Book
 HOW TO MAKE THE PERFECT
Poached Eggs

STEPS TO MAKE THE PERFECT POACHED EGGS

1. Lightly coat the poaching dish with 2. Pour water into the Lifelong Egg Boiler,
butter, vegetable oil or a cooking spray. filling about 3 tablespoons or 45 ml.

3. Place the egg rack in the Lifelong Egg Boiler, 4. When the light goes off, remove the cover
and then place poaching dish over the egg rack. and lift out poaching dish by grasping the
Add one to four eggs into the mould, cover, and plastic handle in centre of dish. Loosen and
push control button. remove eggs from dish, using a rubber spatula.
Note: Remove eggs immediately after light goes off to prevent overcooking.
1
 TO COOK ADDITIONAL EGGS IMMEDIATELY AFTER USING

The Egg Cooker must be cooled in order to restart the cooking cycle. To cool the unit rapidly,

unplug the unit and add a cup of cold water or several ice cubes to the Egg Cooker base for

about three minutes. Dry the base and begin the normal cycle again.

IF THE CONTROL BUTTON IS UNINTENTIONALLY PUSHED

The light will glow as soon as unit is plugged in. Should this occur, simply unplug unit until ready

to start cooking process. You may also interrupt cooking cycle by unplugging unit.

CARE AND CLEANING:

2. Remove cord from the electrical outlet.

3. After egg cooker base has cooled, clean thoroughly.

4. To remove mineral deposits from base surface, immediately following cooking, fill unit

base with water and let stand several minutes. Wash with clean damp cloth. Dry with

absorbent towel.

5. To clean mineral deposits from egg rack, sprinkle with baking soda and rub with a damp cloth.

Rinse and dry.

6. To clean poaching tray, set it aside to cool after removing eggs. Do not soak the tray in water.

Any egg residue that is left will flake out easily using a dry paper towel.

7. Clean cover in warm, soapy water.

8. Any servicing required must be performed by an authorized service facility.

2
 POACHED EGG RECIPES

1. HOT EGG SALAD

INGREDIENTS:
• 8 hard-cooked eggs coarsely chopped

• 2 cups (500 ml) diced celery

• 1 cup (250 ml) salad dressing

• 1 tablespoon (15 g) chopped parsley

• 3/4 teaspoon (3 ml) dry mustard

• ½ teaspoon (2 ml) salt

dash of pepper

• 1-1/2 tablespoons (22 ml) melted butter

• 2 slices dry bread, crumbed

• 1/3 cup (75 ml) chopped pecans

3
 RECIPE:
• Combine eggs, celery, salad dressing, parsley and seasonings, mix.

• Spoon into a buttered shallow (l-1/2 litre) casserole.

• Combine butter, bread crumbs and pecans. Sprinkle on casserole and bake 25-30 minutes.

• Yields 4-6 servings.

2. EGGS BENEDICT

INGREDIENTS:
• 2 English muffins, split

• 4 poached eggs

• Hollandaise or cheese sauce

• Top with a poached egg.

• Spoon sauce over egg and serve immediately.

• Yields 4 servings.

3. EGG-TUNA SANDWICH

INGREDIENTS:
• 4 tablespoons (60 ml) salad

dressing

• 1 slice medium onion

• 2 teaspoons (10 ml)

• Lemon juice

• ½ teaspoon (2 ml) prepared

mustard

• ½ teaspoon (2 ml) salt

• ¼ teaspoon (1 ml) celery salt

• 1 can (7 ounces or 196 g) tuna

fish

• Drained 4 hard-cooked eggs,

quartered
5
 RECIPE:
• Put all ingredients except eggs into Blender container.

• Cover and process at MIX (LO) until blended.

• Empty into a bowl.

• Blender chop eggs two at a time and add to ingredients in bowl. Toss lightly to mix.

• Yields 6 sandwiches.

4. IDLI

INGREDIENTS:
• 1 cup urad dal

• 2 cups rice

• Water (for soaking and grinding)

• 2 tsp salt
6
 RECIPE:
• Firstly, in a large bowl soak 1 cup urad dal for 2 hours.
• Also, soak 2 cup rice for hours.
• After soaking the urad dal and rice over-night, drain off the water and transfer to the grinder.
• Grind the mixture until smooth and leave it to ferment for a few hours.
• Mix well making sure everything is well combined. mixing the batter with hand helps to aid
fermentation.
• The batter is well fermented when it has doubled in volume.
• Mix the batter gently, without disturbing the air pockets.
• Add 2 tsp salt and mix gently.
• Grease the egg cooker with oil and pour the batter.
• Steam the idli for 10 minutes or until the toothpick inserted comes out clean.

4. DHOKLA

INGREDIENTS:
Batter:

• 1½ cup besan / gram flour

• 3 tbsp rava / semolina / suji (fine)

• ½ tsp ginger paste

• 2 chillies (finely chopped)

• ¼ tsp turmeric

• 1 tsp sugar

• Pinch hing / asafoetida

• ½ tsp salt

• 1 tbsp lemon juice

• 1 tbsp oil

• 1 cup water

• ½ tsp baking soda

7
 For tempering:

• 3 tsp oil

• ½ tsp mustard

• ½ tsp cumin / jeera

• 1 tsp sesame / til

• Pinch hing / asafoetida

• Few curry leaves

• 2 chillies (slit)

• ¼ cup water

• 1 tsp sugar

• ¼ tsp salt

• 1 tsp lemon juice

RECIPE:
• Firstly, in a large mixing bowl sieve 1½ cup besan and 3 tbsp rava.

• Add ½ tsp ginger paste, 2 chilli, ¼ tsp turmeric, 1 tsp sugar, pinch hing, ½ tsp salt, 1 tbsp

lemon juice and 1 tbsp oil.

• Prepare a smooth batter adding 1 cup of water or as required.

• Additionally, add ½ tsp of baking soda.

• Immediately steam the dhokla batter in your egg cooker base for 20 minutes.

• Further, cut the dhokla and pour tempering.

• Garnish the dhokla with 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut.

• Finally, serve instant khaman dhokla with green chutney and tamarind chutney.

8
www.lifelongindiaonline.com