Rice & Peas with Poached Eggs (Rice Cooker)

Rice & Peas with Poached Eggs (Rice Cooker)

Adapted from an internet recipe.
This is a Portuguese dish and I am going to use my small basic Cook / Warm rice cooker to prepare this and to add a fusion twist to this, I am going to add Japanese Arabiki sausage.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Portuguese
Servings 3 servings

Equipment

  • Rice Cooker

Ingredients
  

  • cups dry Jasmine rice, rinsed and drained
  • 1 cup frozen peas, do not thaw
  • 1 small onion, diced
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons olive oil
  • 4 links Arabiki sausage, sliced ¼ inch thick
  • 2 cups water
  • salt and black pepper, as desired
  • 3-4 eggs

Instructions
 

  • Add the oil, onion, garlic, rice, frozen peas, sausage, and water to your rice cooker. Stir everything everything together and season with a pinch of salt and pepper as desired. Cover and switch to Cook function.
  • When the rice cooker switches to Warm function, remove the lid, mix the rice with a rice paddle and make 3-4 indentations with the paddle and crack in an egg into each depression. Cover and leave the cooker on warm to set the egg whites and leave the yolks soft.
  • When the eggs are at your desired level of doneness, carefully scoop each egg out to a plate, fluff the rice again.
  • Spoon rice into serving bowls and top each bowl with an egg.
  • As an alternative, you can separately poach or even fry the eggs as desired, and after adding rice to the serving bowls, top each with an egg.

Notes

Low cost per serving.
Steamed Eggs (Rice Cooker)

Steamed Eggs (Rice Cooker)

Simply Recipes, Elise Bauer, United States.
I found this recipe on a friend's web site and decided to give this a try. I use a small rice cooker (1 liter) with a steamer tray, a steamer basket in a pot works equally as well. The size of the steamer basket, size of the eggs, if eggs are layered, and even elevation will play a role in the time to get perfect hard cooked eggs.
5 from 2 votes
Prep Time 1 minute
Cook Time 12 minutes
Total Time 13 minutes
Cuisine American
Servings 8 eggs

Equipment

  • Rice Cooker

Ingredients
  

  • 8-10 eggs, chicken, room temperature
  • water, as needed
  • ice, as needed

Instructions
 

  • Add about 1 to 1½ inches of water to your rice cooker insert and add the steamer tray and cover, if using a pot with a steamer basket, add the basket then add water to where it just touches the bottom of the steamer basket then cover. Turn the rice cooker to Cook setting and for a pot, turn to medium to high heat. Get the water boiling and making steam.
  • Remove the steamer tray and cover the pot, add the eggs to the steamer tray, place tray on the cooker, for a pot, remove from heat, add the eggs then put back on the heat. For a pot, adjust the heat needed to maintain a gentle boil.
  • Set your timer for 6 minutes for soft cooked and 10 minutes for hard cooked with a slightly soft yolk center, or 12-15 minutes for fully cooked through yolks. (I used 15 minutes and the eggs were perfect). If you are using two layers of eggs, increase the time by 1 to 2 minutes. (My little rice cooker doing its thing.)
  • Place a large bowl in the sink and fill will ice, then fill with water, when the time is up on the eggs, transfer the eggs with a slotted spoon into the ice water, as the ice melts, turn on the tap to keep the water running into the bowl for 5 to 10 minutes to cool the eggs.
  • When the eggs are cooled, take each egg and crack all over and return to the water. Once all eggs are cracked, start peeling them under running water, rinse off any shell fragments, place in another bowl, cover, and refrigerate until used.
  • I hard cooked 10, previous photo shows 9, here is number 10. I took the ugly egg, the white was broke, and sliced in half, and as you can see, absolutely no green from over cooking. The whites were perfect in taste, not rubbery at all. Yolk was perfect.

Notes

Low cost.
These can be used in any recipe calling for hard or soft boiled eggs.
Chinese Steamed Egg (蒸水蛋)

Chinese Steamed Egg (蒸水蛋)

Adapted from an internet recipe.
Sounds good. This is traditional and common dish served all over China. Very simple ingredients. I will use my rice cooker to steam this but you can use any steaming method you like.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 4

Equipment

  • Rice Cooker

Ingredients
  

  • 3 eggs
  • cups warm water
  • ½ teaspoon salt
  • teaspoon white pepper powder
  • teaspoon chicken stock powder
  • 1 teaspoon light soy sauce, for garnish
  • 1 tablespoon fried garlic, for garnish
  • 1 tablespoon spring onion, for garnish

Instructions
 

  • Heat your steamer with about 1 inch of water.
  • Crack the eggs into a large bowl, lightly beat the eggs and slowly add in the warm water. Add the salt, pepper, and chicken stock powder and mix well.
  • Strain the egg mixture into a heatproof bowl, cover with heatproof cling wrap, a plate, or even foil on the top, this prevents water from dripping into the egg.
  • Place the dish in the steamer and reduce the heat to low, cover, and steam for 10 minutes or until set.
  • While that is steaming, fry the minced garlic until golden brown, remove from pan along with the oil and set aside.
  • Remove the dish from the steamer, garnish with the soy sauce, fried garlic, and spring onion, enjoy with rice on the side for a lunch or light dinner.

Notes

Low cost per serving.
Variants: 1. Add sliced or chopped mushrooms and or sliced spring onion.