A cooking device suitable for cooking an associated food item includes a body including an upper portion, a lower portion, and an aperture between the upper and lower portions. Each of the upper and lower portions is configured to receive the associated food item and the aperture adapted to allow the associated food item to travel from the upper potion to the lower portion. The lower portion has at least one opening arranged to allow an associated cooking fluid to flow into the lower portion allowing the lower portion in use to become at least partially submerged in the associated cooking fluid.

A rugged, one-piece, portable, collapsible, insulating chafing dish frame includes an integral wind screen and is configured for application in elegant formal events. The one-piece, portable and collapsible construction allows caterers and tailgaters to easily transport the frame to the desired location. The integrated wind screen allows the unit to be efficiently used in outdoor locations, such as by tailgaters and caterers. The insulating features can improve food service and decrease fuel consumption for the users. The hiding of conventional chafing dish frame components allows the unit to be associated with elegant formal events, increasing the usefulness to caterers.

A rugged, one-piece, portable, collapsible, insulating chafing dish frame includes an integral wind screen and is configured for application in elegant formal events. The one-piece, portable and collapsible construction allows caterers and tailgaters to easily transport the frame to the desired location. The integrated wind screen allows the unit to be efficiently used in outdoor locations, such as by tailgaters and caterers. The insulating features can improve food service and decrease fuel consumption for the users. The hiding of conventional chafing dish frame components allows the unit to be associated with elegant formal events, increasing the usefulness to caterers.

Described herein is a microwaveable egg cooking device which provides an easy to use mixing and cooking vessel that also can be a serving dish once an egg is prepared and cooked in a microwave. In a related embodiment, the cooking vessel includes a handle that protrudes out for holding the cooking vessel that may still be hot from cooking.

Described herein is a microwaveable egg cooking device which provides an easy to use mixing and cooking vessel that also can be a serving dish once an egg is prepared and cooked in a microwave. In a related embodiment, the cooking vessel includes a handle that protrudes out for holding the cooking vessel that may still be hot from cooking.

Cooking eggs includes placing a shelled egg within a cup-shaped mold, and positioning the mold in a water bath. The water bath is contained in a cooking vessel, heated to generate steam for a period of time sufficient to cook the yolk and white of the egg. The cooking vessel is covered during the heating so as to form a finish on the cooked yolk and white that approximates hard-boiling.

Cooking eggs includes placing a shelled egg within a cup-shaped mold, and positioning the mold in a water bath. The water bath is contained in a cooking vessel, heated to generate steam for a period of time sufficient to cook the yolk and white of the egg. The cooking vessel is covered during the heating so as to form a finish on the cooked yolk and white that approximates hard-boiling.

A cooking device and method that allow food, including eggs, to be cooked in a microwave or rapid cook oven are provided. The device includes a base having at least one receptacle with a base surface, the base having a susceptor that is embedded in a first insulator and positioned to be in thermal contact with the base surface, and at least one yolk cap having a phase change material embedded in a third insulator that is in thermal contact with the bottom surface of the yolk cap. The yolk cap is sized and shaped to cover at least a portion of the receptacle. A lid having a top surface, a bottom surface, a second insulator and at least one shield that is embedded in the second insulator and shaped to cover the receptacle is provided. The bottom surface of the lid is sized and shaped to cover the receptacle.

A cooking device and method that allow food, including eggs, to be cooked in a microwave or rapid cook oven are provided. The device includes a base having at least one receptacle with a base surface, the base having a susceptor that is embedded in a first insulator and positioned to be in thermal contact with the base surface, and at least one yolk cap having a phase change material embedded in a third insulator that is in thermal contact with the bottom surface of the yolk cap. The yolk cap is sized and shaped to cover at least a portion of the receptacle. A lid having a top surface, a bottom surface, a second insulator and at least one shield that is embedded in the second insulator and shaped to cover the receptacle is provided. The bottom surface of the lid is sized and shaped to cover the receptacle.

An apparatus and method for cooking at least one egg with an eggshell The apparatus comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The apparatus comprises also means to control the amount of liquid in the holder during a cooking process of the at least one egg, wherein: a first amount of liquid is inserted into the cavity before providing microwave radiation in the cavity, which first amount of liquid surrounds the eggshell of the egg located in the cavity; a second amount of liquid is gradually inserted into the cavity.