Salton Poach And Boil
Rice cookers are appliances designed to perfectly steam or boil rice. But despite what its name suggests, rice cookers are a versatile appliance that can actually be used to prepare a variety of foods.
Salton Poach And Boil
I eat hard boiled eggs for breakfast or lunch just about every day! Since discovering this method, this is the only way I make hard boiled eggs now. No waiting for the water to boil, just place the eggs in the air fryer and walk away. Some of my go-to salads with eggs are Classic Egg Salad, Chickpea Egg Salad, and this Asparagus Egg and Bacon Salad.
All six of the electric egg cookers we tested make boiled eggs, with water measurements for soft-boiled, medium-boiled, and hard-boiled eggs. Five of them also include a poaching tray for poached eggs, and four have an omelette tray. All but one have a temperature sensor that sounds an alarm when cooking is complete.
A hard-boiled egg should be completely cooked through, but not overcooked. The white should be completely set, but not rubbery; the yolk should be set all the way through, but not dry, crumbly, or chalky.
We also used this test to try the egg cookers at maximum capacity, since hard-boiled eggs are the most useful in large quantities. The manuals for the largest units also recommend that maximum capacity only be used for hard-boiled eggs.
This unit poaches two eggs in half-circle shapes. The manual is completely vague here, and does not list a time at all. So, we eyeballed these as done at about 9 minutes. They were the best poached eggs that came out of one of these egg cookers, but not up to the control group. Specifically, the whites at the outside corners were rubbery and the very inside of the white was liquidy and undercooked. The odd shape of the poaching tray seems to lend itself to this sort of thing since the yolk is so isolated from the ends.
The measuring cup is average, with relatively readable markings. There are only four marks for hard, medium, soft, and poached/omelette, so you have to just eyeball adjustments. The piercer on the bottom has a cap for safe storage.
These were the best soft-boiled eggs of the test. The white was extremely good, and we rated these eggs as better than the control group. This was the only time in the whole test day where that happened.
The soft-boiled eggs we got from this unit were not good at all. The whites were undercooked and still liquid on the inside. The yolks were warmed, but not substantially thickened, and slid off the test toast.
The Cuisinart can do four poached eggs at a time, but we loaded it up with two. They cooked in the time expected, but came out overcooked. The yolks were jammy and sliceable, closer to over-medium than poached.
So, now that you know what to look for, which kind do you buy? There are many different kinds of potatoes out there and they all have their pros and cons. The best potatoes to boil are typically thin-skinned, low-starch, waxy varieties like red potatoes, purple or fingerling potatoes. These types of potatoes are best since they are firmer, hold their shape well and have a creamier texture after cooking.
I went to make hard-boiled eggs the idea was to make a bunch and give some recipes. Now I realize I can boil water and drop the eggs in and still achieve a hard-boiled egg. But that is really not the point.
But back to the task at hand. Laying to rest the best egg cooker on the planet. Yes I got it for free that made it better. I think we told the makers what we thought of the thing and at the time I said it was the dumbest appliance on the planet. For Gods sake we all had a pot and some water we could boil eggs the old fashioned way!
Oh, what a fool I was. The Egg Cooker by Salton was the most glorious of kitchen tools. Oh, the things you could do. Scrambled eggs, poached eggs(the fancy kind where you cut the top off), hard-boiled eggs, coddled eggs. It did it all. Today she tried mightily to cook her last batch of eggs but to no avail the bottom blew, boiling water ran from one end of the counter to the other the best egg cooker dying, taking her last gasps as her beeper/buzzer let out one last squeak.
I have searched I can buy a used one(gross) on eBay for over 30$ with shipping, they say it maybe back on Amazon in April but the rest of the internet indicates that just is probably not the case. So I have options but none of them will be the salton.
Rice cookers are a fantastic kitchen appliance that can cook more than just rice. If you're wanting to steam, boil, or cook food and don't have the room on your stove to do so, think outside the box and use a rice cooker.
While you technically can cook pasta in an Instant Pot, it may come out gummy or unevenly cooked. Honestly, unless you don't have the option, boiling the pasta in a pot on a stovetop is just as fast and easy and will yield consistently better cooked pasta.
Instant pot boiled eggs peel so incredibly easily. As the title says, these instructions are for soft-boiled eggs, which are so delicious on many a dish, namely toast: quinoa-flax toasting bread.
I always prefer scrambled one when it comes to cooking eggs. I tried several times, but it always ended up a hard-boiled one until I just gave up. But this easy instruction changed the game. Now I can say that I can cook a perfect soft-boiled egg.
PERFECT! Ive had an instant pot for maybe 4 years now, and have made hard/soft boiled eggs at least a few dozen times. The results Ive had in the past varied even by using the same water level/timing. I decided to try something new and came across this 2 cup method at low pressure. The results I got were just like the video. Thank you for posting!
Yay, after trying so many different methods, this one was fool proof! I used cold fridge water for my 2 cups (as others in the comments indicated) and only let the steam release for a minute before submerging them in an ice bath. I was wondering if the quantity of water and the time would be the same if I were to boil a bunch of eggs at once? (like 12-20)?