Cooking Guide - Hamilton Beach Egg Bites Maker Manual

Cooking Guide

Basic Egg Bites: In a small bowl, whisk the egg with liquid. Add cheese and mix-ins. Divide mixture between cups in Egg Bite Tray. Do not fill
above MAX Fill Line. Pour water into Water Reservoir Center and add Egg Bite Tray with egg mixture. Cover with Lid. Plug into outlet. When
green Cooking Light turns off, unplug from outlet. Using oven mitts, lift Lid and place on a heatproof surface. Allow to rest a few minutes, then lift
Egg Bite Tray by Handle and invert onto serving plate to remove egg bites. Serve immediately.
Eggs
1 whole large egg
2 large egg whites or 45 ml of
liquid egg whites
Note: 5 ml = 1 teaspoon
15 ml = 1 tablespoon
To check for doneness, insert knife into center and check to see if egg bites are cooked throughout. If not done, replace Lid and let stand for a few
minutes, then check again.
Poached Eggs: Crack 1 large egg into each cup of Egg Bite Tray. Pour water into Water Reservoir Center and add Egg Bite Tray with eggs. Cover
with Lid. Plug into outlet. When green Cooking Light goes off, unplug from outlet. Using oven mitts, lift Lid and place on a heatproof surface. Allow
to rest a few minutes, then lift Egg Bite Tray by Handle and invert onto serving plate to remove poached eggs. Serve immediately.
Desired Doneness Water in Base
Soft 70 ml
Medium 80 ml
Hard 100 ml
10
Liquid Cheese
5 ml of cream or milk 15 ml of shredded Cheddar
cheese
5 ml of water 15 ml of Monterey Jack
shredded cheese
Mix-Ins
15 ml of crumbled bacon
15 ml of chopped onion,
peppers and basil, dash salt,
pepper
Water in Base
100 ml
100 ml