Rice Cooker Scrambled Eggs

Prep Time
Cook Time
Ready In

Recipe: #35515

August 23, 2020

Categories: Rice Cooker

"Scrambled eggs are quick to make, but also quick to ruin, so checking the consistency regularly is key."

Original is 2 servings


  • Serving Size: 1 (599.7 g)
  • Calories 967.3
  • Total Fat - 71 g
  • Saturated Fat - 30.7 g
  • Cholesterol - 1887.6 mg
  • Sodium - 927.6 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 0 g
  • Sugars - 2.1 g
  • Protein - 70.9 g
  • Calcium - 606.2 mg
  • Iron - 8.6 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

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 'cook' setting and cook to your desired level.


  • NOTE - This is a great way to cook eggs, if you don't have a stove. You may also want to do a large batch and keep them warm using the rice cooker's keep warm setting.

2 Reviews


Great method for cooking eggs, they turned out perfectly! Mine took a bit longer, I guess it depends on what type of rice cooker you are using.


review by:
(7 Mar 2023)


15 minute cook time for me, due to the amount of cream. Careful adding salt, the Parmesan adds plenty. But the method does work.


review by:
(6 Mar 2023)

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