| 摘要 |
The invention comprises a container adapted to house a cooking egg during cooking, wherein said container is water permeable, and is impermeable to liquids of the density of raw albumen and raw vittelus, and has an in use top region and an in use bottom region, and said top comprises an aperture so sized as to allow the introduction of a raw cooking egg into the container. The invention also comprises a method of cooking an initially raw or only partly precooked foodstuff, comprising the steps of placing the foodstuff in a container which is water permeable and is impermeable to liquids of the density of raw albumen and raw vittelus, and has an in use top region and an in use bottom region, and said top comprises an aperture so sized to allow the introduction of a raw or precooked foodstuff into the container, placing the container in sufficiently heated water, Leaving the container in the heated water for a user defined period of time, removing the container from the water; and inverting the container to eject the cooked foodstuff. |
