Scrambled egg is one of the most common egg dishes for breakfast. Some people also love to have it as a side dish with a different food for lunch or dinner. However, after boiling eggs in my rice cooker, I have tried to make scrambled eggs. And this comes out almost perfectly as I want. So here I’m going to share how to make scrambled eggs in rice cooker.
Table Of Contents
Making Scrambled Eggs in Rice Cooker
So most of the kitchens have a rice cooker and generally, we cook rice in the rice cooker. But do you know, you can make a lot of different dishes in your rice cooker besides cooking rice. And this rice cooker scrambled eggs recipe is one of them.
However, to make basic scrambled eggs in a rice cooker, you will need eggs, oil and seasoning. As for seasoning, I only use salt and crushed black pepper in the scrambled eggs. But you can use any seasoning you love to have with scrambled eggs.
Here I have also used oil, but you can use butter instead of oil.
Another ingredient I have used is water. Yes, I believe using a little water (1 tsp for 2 eggs) will make the scrambled eggs fluffy. So you can also use the water or avoid it.
Cooking time will depend on your rice cooker power and the number of eggs you want to cook. Anyway, my 730W Panasonic Rice Cooker takes almost 3 minutes (2 minutes cooking, 1 minute keep warm mode) to make this fluffy scrambled eggs recipe and I have used 2 eggs here.
A rice cooker is not the best idea to make scrambled eggs. But sometimes we may have no option in our home besides a rice cooker to make breakfast or dinner. And this rice cooker scrambled eggs recipe is only for them. Otherwise, if you love to make experiments with your rice cooker, or a big fan of scrambled eggs, then you can also try.
Because now you know the process of how to make scrambled eggs in rice cooker. And don’t forget to share your experience of making scrambled eggs in the rice cooker with us. Comment below and let us know, or share mention us @cookwareninja or #cookwareninja while sharing your experience on social media.
- 2 Eggs
- 1 tbsp. cooking oil
- Ground pepper
- 1 tsp Water (optional)
- Mix 2 eggs in a bowl. Mix them very well so that egg yolk
and egg white combines very well and the mixture fully looks yellowish.
- Add 1 tsp water to egg mixture and mix well (optional but it
will help to make scrambled eggs fluffy)
- Add cooking oil to the rice cooker's inner pot.
- Turn on the rice cooker and wait 1 minute.
- Add egg mixture slowly to the rice cooker's inner pot.
- Wait 45 sec to 1 minute.
- Stir slowly and turn off the rice cooker.
- Add salt and black pepper and turn on the rice cooker.
- Give a mix and turn off the rice cooker after 30 seconds.
- Your scrambled eggs are ready to serve.
*Cooking time will be different for low or high-power rice cookers.
**Butter can be used instead of oil.
Amount Per Serving: Calories: 273Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 372mgSodium: 724mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 13g
This data was provided and calculated by Nutritionix on 8/19/2021