Elite Gourmet EGC-007G Rapid Egg Cooker, 7 Easy-To-Peel, Hard, Medium, Soft Boiled Eggs, Poacher, Omelet Maker, Auto Shut-Off, Alarm, 16-Recipe…

I was boiling eggs in a pot with lots of water and frequent, cracked eggs that made a mess. Omelets were fried in butter. This egg maker is a gift from heaven! I use a lot of eggs in a lot of different ways, but generally hard-boiled for salads, sandwiches and as a late-night snack (vs cookies, etc.). It’s so easy to use and the instructions are very clear. I did not have to adjust cooking time for any of the functions, but it’s understandable that some adjustments are necessary for the size of the egg and quantity being cooked.
The piercing needle makes the eggs so easy to peel – no more egg shards clinging to the egg that take extra time to remove. The omelets do puff up like a souffle so I don’t think I would try to add multiple eggs or a lot of veggies which may end up puffing up like a balloon. Once the lid is off, the egg will deflate but may end up clinging to the lid if too much egg, etc., is added initially.
I cooked hard-boiled eggs and an omelet – both came out perfectly. I love the compact, attractive size and choice of colors. Personally, I like the stainless-steel version that matches my other appliances, but I like the idea of having a choice of colors. I think it would make a great housewarming gift or anytime gift for friends and family!

Arrivé rapidement et en bon état .
Le jaune est aussi vibrant que sur la photo.
Facile à utiliser, mais ce n’est pas moins long que dans une casserole; prend quand même beaucoup de temps (jusqu’à 17min pour 4 à 7 oeufs cuits durs).

 GENIAL ! Usé la máxima medida de agua que son 12 minutos por evento. A mí los huevos duros no me quedaban, esta egg cooker sí me los deja bien, la cáscara se rompe con facilidad, yo le daría 5-10 minutos más en su propio vapor para que me queden bien duros. Muy buena alternativa para cocer a vapor las verduras que comeré por plato. Al final de su tiempo sí suena su alarma no molesta ni es estruendosa. Para lavarla uso fibra cero ralladuras y seco con microfibra para cuidar. Sí me gustó mucho, la seguiré usando.

I’m a lazy cook, so I was delighted to discover how easy it was to “boil” 14 eggs at a time in the double-decker egg cooker. The eggs are actually steamed, but I couldn’t tell the difference from my ordinary boiled eggs. Except the process was so much quicker and easier. Fourteen boiled eggs make 28 deviled eggs which fills a large platter for sharing at a potluck or family reunion.

“Boiling” eggs is the cooker’s main function. The other accessories such as the “omelet” container, and poached eggs containers (2) are best suited for one or two people at a time. They also cook quickly, so for multiple people you can make omelets one after the other in a relatively short time.

I used to dread peeling boiled eggs, because no matter what I did, the shells stuck to the eggs. It used to be so tedious picking off the crackled shell piece by tiny piece. But this egg cooker turns out boiled eggs that shed their shells easily, often in one or two large pieces. I followed the instructions which recommended that I dump them into ice water after they’re done. Also, by pricking a hole in each egg before cooking, the yokes never get that greenish color on the surface, so they were much prettier for serving to guests as deviled eggs or in salads or other recipes.

I am fond of poached eggs, so I was happy to find out how quickly the cooker prepares them. The procedure is perfect for someone who is rushing around getting ready for work or school in the morning. Plug in the cooker, add water and a couple of eggs, and let them cook automatically while you get dressed. I like them with a piece of toast and coffee.

The cooker is so quiet that I can barely hear the alarm. Luckily, the cooker shuts off automatically, and leaving the eggs inside for a few moments didn’t hurt a thing.

I am now interested in finding recipes for other foods besides eggs to cook in it. A steamer is handy for many types of food. I just finished making custard pudding in the omelet dish. Another favorite! I beat one egg with 2/3 cup of milk, a tablespoon of sugar or equivalent sweetener, a dab of soft butter (optional), a half teaspoon of vanilla and a sprinkle of nutmeg on top. I poured half the mixture into the omelet container (1/2 cup). I wished I had a second omelet container for the top level of the cooker, but the poached egg container might work just as well. Or maybe I’ll find a substitute cup to use instead. I barely got comfortable in my recliner when the alarm announced it was done. I couldn’t help scooping some into my mouth before it cooled. Yummy! The remainder is now cooling in the refrigerator, but I hear it calling my name.