Rice Cooker Scrambled Eggs
"Scrambled eggs are quick to make, but also quick to ruin, so checking the consistency regularly is key."
Original is 2 servings
Ingredients
Nutritional
- 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.
Tips
- 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
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