| 摘要 |
A container (26) is in sealed engagement with a lid member (28). A feed pipe (110) for steam and/or air protrudes into the container (26) and the eggs to be cooked. Flows of steam, with or without compressed air, flow from outlet apertures (114), located at different places, of the feed pipe (110) into the eggs to be cooked. The duration of steam flowing in is 6-12 seconds. During this time, the eggs are stirred, heated and cooked. In the lid member (28) there is a venting line (56). The latter communicates via an annular aperture in the cover plate (88) with the interior of the container (26). The cooking thus takes place under ambient pressure. An impact plate (130) is connected to the feed pipe (110). This prevents splashing during the supply of steam. Provided in the container (26) is a free expansion space (70). In 6-12 seconds, small batches of scrambled eggs can be cooked which are identical to those cooked on a hot plate for a much longer time. <IMAGE> |
