Boiling eggs in the EcoStoof® is a piece of cake!

An egg cooked at a low temperature tastes better because the whites and yolk coagulate evenly and gently. At high heat, proteins contract quickly, which can make the egg taste tough and rubbery.

With slow cooking, as in the EcoStoof®, texture, creaminess, and flavor are better preserved:

• the egg white does not become rubbery

• the yolk remains creamy and full of flavor

Ingredients

2 or more eggs

salt to taste

Preparation method

1. Bring a pot of water to a boil. Use enough water to cover the eggs when you place them in the pot.
2. Once the water boils, carefully place the eggs into the pot of boiling water.
3. Put the lid on the pot and place the pot in the EcoStoof®.
4. After 7 minutes (soft-boiled egg) or 30 minutes (hard-boiled egg), remove the pot from the EcoStoof®. Take the eggs out of the pot and rinse with cold water.
5. Eat immediately or keep the eggs warm in the EcoStoof to eat later.