For conventional rice cookers (those without the overly complicated computer chip) there are 2 types, the cook-warm type and the cook-off type. Eggs can be cooked in both of them. Just put water in the inner pan and the steamer insert in the first type and press the button. There should be a water level indicator to follow on the inner pan, the steamer insert or in the booklet that came with the rice cooker. For the second type, water is also put in the inner pan and eggs into an ad hoc steamer that goes inside or if there is an above steamer, the eggs are actually steamed but it does take longer.

The accessory divot tray for eggs is so much easier as it holds the eggs in the correct position. Sadly, my rice cooker is ancient and they don't sell accessories for it any more

Anyone try cooking an egg in the actual water with the rice? Should work to boil. And if the egg yolk and white seeps out, the egg becomes part of the rice. No harm done I think.

I wish people would stop suggesting gadgets I thought I didn't need .....

Just ordered from Amazon for a weekend of egginess ....






... and

Let us know how you like it. I bought a very similar one.

I will. I guess I was egged on by others.

The egg steamer/cooker works better because it holds the egg at the right angle so that the yolk is perfectly centered so that the egg cooks evenly. Also if the egg needs to be transformed into something else such as deviled eggs.

What really gets me is that when shopping, I can't find little steamer trays for eggs like the one that came with my rice cooker, but am offered an entire appliance that I have no room for.

To have perfectly centered yolks cooking over boiling water requires frequent stirring.

I have a zoji that has a bigger brain than me. Wouldn't use it for eggs as they are really expensive to buy in the UK. �200 for the zoji and �12 for the egg cooker, and I'm presuming the egg cooker will be better at eggs than the zoji.

Since this is an egg thread...I actually prefer poached eggs in milk to boiled, fried, or scrambled. Doesn't seem particularly common, though. I despise those watery, powdered scrambled eggs you find on so many hotel buffets. Nasty stuff

Now how about a perfect omelet machine ?

On a eggstended topic related to the above!

It is interesting how few chefs can cook an omelette. They either do fried, or scrambled, or souffl�d .. but most seem incapable of a real omelette. Some kitchens use this as a part of the interview process.

It takes a real man to make an omelette.

I just put them in a pot of cold water turn the gas on then usually forget all about them.

Sometimes I have them soft, sometimes hard. I like them either way.

Were you egg-static about it ?

You need to light the gas. This is where you differentiate between really soft or not!

Which style do you make your omlettes?

I am very fussy. For one person. No content, just egg.

1. Very good eggs.

2. 1 egg plus two yokes. Or if really hungry, two eggs and three yokes. A touch of sea salt. Loosely mixed but not beaten.

3. Melt slightly too much unsalted butter to pre-noisette stage in a very small omelette pan. Add a little of the butter to the egg mix.

4. pour the egg into the hot butter in the omelette pan.

5. This is the key thing! Let the egg cook, but then draw the edges into the middle of the pan with a spoon and then swirl the pan and let the uncooked egg drift from the middle into the spaces around the edge that was vacated. Spoon the edges from the edges to the middle and re swirl to fill the vacated edges with egg etc.

it shouldn't have air in it. Not souffl�d. Not all one colour. You should see yellow and white. It should have wave wrinkles where you have drawn the edge egg into the middle. It must still be very very slightly loose and not rock solid.

It should he deposited onto a warm plate.

Oh dear ... I sound like a complete idiot.