An egg boiler device for a refrigerator appliance is provided. In one aspect, a refrigerator appliance has a refrigerator door that defines a dispenser recess. The egg boiler device includes an end cap and a canister for receiving one or more eggs for cooking. The egg boiler device is positioned within the dispenser recess and the end cap is mounted to a dispenser assembly. A dispenser of the dispenser assembly directs a volume of heated water into the egg boiler device. The heated water imparts thermal energy to the eggs, and consequently, the eggs are cooked.

An egg boiler device for a refrigerator appliance is provided. In one aspect, a refrigerator appliance has a refrigerator door that defines a dispenser recess. The egg boiler device includes an end cap and a canister for receiving one or more eggs for cooking. The egg boiler device is positioned within the dispenser recess and the end cap is mounted to a dispenser assembly. A dispenser of the dispenser assembly directs a volume of heated water into the egg boiler device. The heated water imparts thermal energy to the eggs, and consequently, the eggs are cooked.

Methods and devices for determining the cooked state of eggs. These are characterised in particular in that the cooked state of the egg can be monitored and/or the cooking process can be ended when a desired cooked state has been reached. To this end, an egg is positioned in a vessel, the temperature is increased, and at least one light source is positioned on or in the direct vicinity of the egg. The transmission of light through the egg is determined and a transmission of at least 96% of the maximum transmission degree of a raw egg is achieved for a runny yolk, of at least 94% is achieved for a soft yolk, of at least 90% is achieved for a medium soft yolk, and at least 85% is achieved for a hard yolk.

Methods and devices for determining the cooked state of eggs. These are characterised in particular in that the cooked state of the egg can be monitored and/or the cooking process can be ended when a desired cooked state has been reached. To this end, an egg is positioned in a vessel, the temperature is increased, and at least one light source is positioned on or in the direct vicinity of the egg. The transmission of light through the egg is determined and a transmission of at least 96% of the maximum transmission degree of a raw egg is achieved for a runny yolk, of at least 94% is achieved for a soft yolk, of at least 90% is achieved for a medium soft yolk, and at least 85% is achieved for a hard yolk.

The present disclosure is relates to a cooking device for food. The cooking device includes a base, a power unit and a multi-stage cooking unit. The base has an inlet end and an outlet end. The power unit is connected to the base. The power unit has a first driving member and a second driving member. The multi-stage cooking unit is divided into an upper layer and a lower layer, and has a plurality of stoppers and at least one guideway. The stoppers pivotally are connected to the second driving members. The at least one guideway is connected to the base, the stoppers pivotally move to form a carrying spacing or a blanking spacing, and near the outlet end the stoppers pivotally move to output the cooked food.

The present disclosure is relates to a cooking device for food. The cooking device includes a base, a power unit and a multi-stage cooking unit. The base has an inlet end and an outlet end. The power unit is connected to the base. The power unit has a first driving member and a second driving member. The multi-stage cooking unit is divided into an upper layer and a lower layer, and has a plurality of stoppers and at least one guideway. The stoppers pivotally are connected to the second driving members. The at least one guideway is connected to the base, the stoppers pivotally move to form a carrying spacing or a blanking spacing, and near the outlet end the stoppers pivotally move to output the cooked food.

A conveyor system includes an upper and lower synchronized conveyors that transfer a food product, such as eggs, through a heating system to cook the food product. The lower conveyor includes a belt and the upper conveyor includes rings that are moveably held within frames. The rings and belt are brought together to define receptacles in which the food product is arranged during cooking. After cooking, the rings are lifted off of the belt, leaving the food product on the belt. A transfer roller transfers the cooked food product from the belt for further processing, such as freezing of the food product.

A conveyor system includes an upper and lower synchronized conveyors that transfer a food product, such as eggs, through a heating system to cook the food product. The lower conveyor includes a belt and the upper conveyor includes rings that are moveably held within frames. The rings and belt are brought together to define receptacles in which the food product is arranged during cooking. After cooking, the rings are lifted off of the belt, leaving the food product on the belt. A transfer roller transfers the cooked food product from the belt for further processing, such as freezing of the food product.

An egg cooker includes a base band shaped to be placed on a cooking surface. A cover is connected to the base band. A tunnel within the cover is sized to allow contents of an opened egg to be poured through the tunnel and onto the cooking surface. A length of the tunnel is selected so that when the cover is mounted on the cooking surface, a base at a bottom of the tunnel is elevated over the cooking surface to a height that allows a white of the opened egg to pass under the base of the tunnel to the cooking surface under the cover, while retaining a top of a yolk of the opened egg within an inside circumference of the tunnel.