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Recipes
Before cooking
Before cooking an omelette, fried eggs or
poached eggs first brush the wells with
cooking oil.
Simple omelette
Up to 3 eggs (60g each)
1
tablespoon milk
½
Freshly ground black pepper
1.
Combine the omelette ingredients and whisk
until aerated, pour into the cooking wells,
not exceeding the maximum level.
2.
Cook for approximately 9-10 minutes or until
the omelette has risen and cooked through,
remove with a plastic spatula.
Filled omelette
Up to 2 eggs (60g)
1 tablespoon milk
cup of filling
½
Freshly ground black pepper
1.
Combine the omelette ingredients and whisk
until aerated, pour into the cooking wells not
exceeding the maximum level.
Some filling suggestions:
•
Mushroom, chives and cottage cheese
•
Smoked salmon, dill and cream cheese
•
Tomato, bacon and cheddar cheese
•
Sweet corn and asparagus
•
Herb
•
Spinach and fetta
•
Mince beef and tomato sauce
•
Spanish omelette (potato, onion, capsicum
and parsley)
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BOM100_OMELETTE_CREATIONS_V3.ind10-11 10-11
Egg white omelette
4 egg whites lightly whisked
cup of filling (optional)
½
Freshly ground black pepper
1.
Pour the whisked egg whites into the
cooking wells not exceeding the maximum
level.
Fried eggs
Up to 2 eggs (60g)
1.
Open the Omelette Creations lid, crack one
egg in each well.
2.
Close lid and allow the Omelette Creations to
fry eggs for 3 to 4 minutes.
3.
Open the Omelette Creations lid and remove
the fried eggs with the plastic spatula
provided. Do not use metal utensils, as they
may damage the non-stick coating.
4.
Times may vary depending on egg size,
quantity and hardness desired.
Recipes
continued
Poached eggs
1.
First brush the wells with cooking oil and
apply 2 tablespoons (40ml) of water to each
well.
2.
Close the lid and switch power on. Allow
the appliance to pre-heat and wait until the
indicator light switches off.
3.
After approximately 2 minutes water will start
to boil, open the lid and break one egg into
each of the wells.
4.
Close the lid and allow the eggs to poach.
After a short time, the water will resume
boiling. Allow to boil for about 1 minute.
Open the lid, the eggs should be lightly
poached.
5.
If firmer poached eggs are desired close
the lid and again bring the water to the boil
for about 30 seconds to a minute, always
ensuring there is enough water.
6.
Open the lid and remove the poached eggs
using the plastic spatula provided.
7.
If subsequent poaching cycles are required,
top up cooking wells, so that each well
contains 40mls of water. Repeat the above
steps till you have completed poaching all of
your eggs.
8.
When a poaching session has been
completed, switch off from the power
outlet and then unplug the appliance, allow
water in the plates to cool before carefully
emptying by turning the Omelette Creations
on its side, over a sink.
9.
Wipe off any excess water from the cooking
plates and lid with a damp cloth, so that the
Omelette Creations is clean and dry for its
next cooking operation.
CAUTION: WHEN REUSING YOUR OMELETTE CREATIONS FOR REPEATED POACHING
ENSURE YOU TURN OFF THE OMELETTE CREATIONS TO COOL SLIGHTLY BEFORE
ADDING ADDITIONAL WATER TO THE HOT COOKING SURFACE.
Eggs Benedict
2 poached eggs
1 muffin toasted
50 g shaved ham
½
cup hollandaise sauce
Hollandaise Sauce
Makes 1 cup
2 egg yolks
1 tablespoon white wine vinegar
½
cup melted butter (lukewarm)
Freshly ground black pepper
1.
Half fill a small saucepan with water
and bring it to the boil. Turn off the
heat. Place egg yolks and vinegar into a
stainless mixing bowl and place on top of
the saucepan, whisk until the mixture is
thick, slowly add the melted butter whilst
whisking. If the sauce is too thick add a
small amount of hot water to thin the sauce.
2.
Lightly toast the muffin, place the shaved
ham then the poached egg on the muffin.
Cover the egg with hollandaise sauce, finish
with freshly ground black pepper.
Do not use metal utensils, as they may
damage the non-stick coating.
Note
30/5/08 1:14:29 PM
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