Rice Cooker Scrambled Eggs
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Recipe: #35515
August 23, 2020
Categories: Breakfast, Dinner, Lunch, Dairy, Cheese, Parmesan, Eggs, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Weeknight Meals, Vegetarian more
"From our Sunday newspaper The Sunday Times"
Ingredients
Nutritional
- Serving Size: 1 (596.4 g)
- Calories 959.5
- Total Fat - 68.9 g
- Saturated Fat - 29.2 g
- Cholesterol - 1883 mg
- Sodium - 3042.4 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 0 g
- Sugars - 2.1 g
- Protein - 72.8 g
- Calcium - 627.8 mg
- Iron - 8.8 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Step 1
Preheat a non-stick rice cooker and allow heat for 5 minutes.
Step 2
Combine the eggs, cream and parmesan cheese and season with salt and pepper
Step 3
Add the eggs to the bowl and cook for 1 to 2 minutes using a spatula to move the mixture around until curds start to form and then turn to keep warm and then allow the eggs to gently thicken. (you can keep the eggs on the keep warm if needed).
Step 4
If you want your eggs cooked a little more switch back to the cooke3d cycle and cook to your desired level.
Step 5
NOTE - this is a great way to cook eggs, if your to cook your eggs if your don't have a stove. I you want to do a large batch and keep them warm using the rice cookers keep warm setting.
Tips & Variations
No special items needed.
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