Copper Chef Copper Eggs User Manual & Recipe Book
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Copper Chef Copper Eggs User Manual & Recipe Book

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Copper
Eggs
ERIC THEISS
Chef & Culinary Expert
Recipe Book
User Guide Included

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Summary of Contents for Copper Chef Copper Eggs

  • Page 1 Copper Eggs ERIC THEISS Chef & Culinary Expert Recipe Book User Guide Included...
  • Page 2 Copper Eggs...

  • Page 3: Table Of Contents

    Table of Contents IMPORTANT SAFEGUARDS Parts & Accessories Care & Cleaning General Operating Instructions Warranty RECIPES Eggs Benedict Herbed Egg Omelette Artichoke & Swiss Omelette Chef Salad Deviled Eggs Western Omelette Cheesy Omelette Cheesecake Crème Brûlée Crème Eggs...

  • Page 4: Important Safeguards

    • ALWAYS supervise children who are near cookware when in use or injury may result. • DO NOT handle Copper Eggs when hot, especially when inside the oven. • Lids ARE NOT oven safe. Use oven mitts because the Copper Eggs will be very hot.

  • Page 5: Parts & Accessories

    Copper Eggs and its accessories are dishwasher safe. We recommend washing them using a warm, damp cloth, and a mild cleaning liquid. NOTE: Do not use scouring pads or harsh cleaners on Copper Eggs. If necessary, use a nylon bristle brush or plastic scrubbing pad.

  • Page 6: General Operating Instructions

    3. Cover each Copper Egg with its Lid. Press the Lid on to tightly cover each Copper Egg. 4. Place up to four Copper Eggs in the holes in the Caddy. 5. Place the Caddy in the pot with the boiling water.

  • Page 7: Warranty

    Manufacturer’s 60-Day Limited Warranty The manufacturer warrants that all parts and components are free of defects in materials and workmanship for 60 days. This warranty is valid only in accordance with the conditions set forth below: 1. The warranty extends only to the original consumer purchaser and is not transferable.

  • Page 9: Eggs Benedict

    Ingredients Directions 4 large eggs Crack each egg into a Copper Egg and cover the Copper Eggs with the Lids. 4 English muffins, sliced & toasted Fill a pot with enough water to cover the bottom third of the Copper Eggs 4 slices Canadian when they are placed in the pot.

  • Page 10: Herbed Egg Omelette

    2 tsp. parsley, Divide the egg whites evenly into four chopped Copper Eggs. Add a yolk to each Copper Egg and cover them with the Lids. ¼ tsp. salt Fill a pot with enough water to cover ¼...

  • Page 11: Artichoke & Swiss Omelette

    ¼ tsp. ground black Fill a pot with enough water to cover pepper the bottom third of the Copper Eggs when they are placed in the pot. Place ¼ cup shredded the pot on the stove and bring to a boil.

  • Page 13: Chef Salad

    Fill a pot with enough water to cover finely the bottom third of the Copper Eggs when they are placed in the pot. Place ½ cup ham, diced the pot on the stove and bring to a boil.

  • Page 15: Deviled Eggs

    Ingredients Directions 8 large eggs Crack each egg into a Copper Egg and cover the Copper Eggs with the Lids. ¼ cup mayonnaise Fill a pot with enough water to cover 1 tsp. Dijon mustard the bottom third of the Copper Eggs ¼...

  • Page 17: Western Omelette

    2 tbsp. white onion, Fill a pot with enough water to cover diced small the bottom third of the Copper Eggs 1 clove garlic, grated when they are placed in the pot. Place the pot on the stove and bring to a boil.

  • Page 18: Cheesy Omelette

    Place a pot of water on the stove 2 tbsp. ricotta and bring to a boil. cheese Place the Copper Eggs in the Caddy, place the Caddy in the pot, and cook for 10 mins. Let sit for 2 mins. before serving.

  • Page 19: Cheesecake

    Divide the batter evenly into four Copper 1 pinch salt Eggs and cover them with the Lids. Place the Copper Eggs in a pot. Add water to the pot, covering the bottom third of the Copper Eggs. Place the pot in the oven and bake at 350°...

  • Page 21: Crème Brûlée

    Preheat the oven to 275° F. Strain the mixture and divide it into four Copper Eggs. Place the Copper Eggs on a baking sheet. Place the baking sheet in the oven. Bake at 275° F for 20–25 mins. Let the mixture cool completely and then refrigerate for at least 4 hrs.

  • Page 22: Crème Eggs

    Crème Eggs Serves Ingredients Directions 4 tbsp. unsalted Mix the butter with the corn syrup in a bowl. Beat until smooth. butter, softened Add ½ cup confectioners’ sugar and mix ¼ cup corn syrup well to make the batter. 1 cup confectioners’ Divide the batter in half.
  • Page 23 2 mins., it is ready to use. Pour enough of the remaining Pour the melted chocolate into chocolate over the filling dry, clean Copper Eggs. to seal each egg. Use an offset Pour out the chocolate, leaving or bench scraper to smooth out a coating inside the Copper the top.
  • Page 24 ©2018 Tristar Products, Inc. All rights reserved. Distributed by: Tristar Products, Inc. Fairfield, NJ 07004 CCCE_IB_RECIPE_TP_ENG_V1_180129...

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