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    You are in: Home / Recipes / Rice Cooker Scrambled Eggs Recipe
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    Rice Cooker Scrambled Eggs

    Average Rating:

    3 Total Reviews

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    • on August 24, 2005

      Very interesting use of the rice cooker. I put about 2 tsp. of olive oil in the rice cooker plus some green onion. When they were hot I added 3 eggs, stirred, and closed the lid expecting to come back in a few minutes to stir. About 5 minutes later the eggs were a perfect omelet! It was tasty but not exactly what I expected!

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    • on October 25, 2008

      I made this this morning! I also used 3 eggs. I sliced a few mushrooms and green onions, put them on cook first with a little butter. After they cooked a bit, I added the eggs, with a little water, and some precooked bacon bits. Hit cook. After 4 minutes the button popped. I stirred the eggs, and hit cook again and pushed the toast down. By the time the toast was done, so were the eggs. Nice quick breakfast! My hungry stomach thanks you. Will make this again for sure.

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    • on August 05, 2013

      really yummy and easy to clean up!

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    Nutritional Facts for Rice Cooker Scrambled Eggs

    Serving Size: 1 (102 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 175.3
    Calories from Fat 148
    Total Fat 16.4 g
    Saturated Fat 8.8 g
    Cholesterol 242.0 mg
    Sodium 151.7 mg
    Total Carbohydrate 0.3 g
    Dietary Fiber 0.0 g
    Sugars 0.3 g
    Protein 6.4 g


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