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 portion 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 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 portion 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.

An apparatus used in a cooking pot and holding up to thirteen small-to-large chicken eggs for the purpose of steaming the eggs until cooked. The apparatus has a bottom surface with six lower egg supports and one center egg support. Six additional upper egg supports are located radially and alternatingly between six perimeter wall sections. The bottom surface is elevated on legs that allow a small volume of water to be placed under it and heated to steam the eggs. The perimeter walls extend upwardly from the bottom surface above eggs seated on the lower egg supports, each wall section having a beginning slicing guide slot aligned with the centers of seated eggs. Finishing slicing guide slots also extend through the center egg support and each of the lower egg supports to allow a slicing device inserted into the vertically-extending slicing guide slots to cut peeled eggs in half.

An apparatus used in a cooking pot and holding up to thirteen small-to-large chicken eggs for the purpose of steaming the eggs until cooked. The apparatus has a bottom surface with six lower egg supports and one center egg support. Six additional upper egg supports are located radially and alternatingly between six perimeter wall sections. The bottom surface is elevated on legs that allow a small volume of water to be placed under it and heated to steam the eggs. The perimeter walls extend upwardly from the bottom surface above eggs seated on the lower egg supports, each wall section having a beginning slicing guide slot aligned with the centers of seated eggs. Finishing slicing guide slots also extend through the center egg support and each of the lower egg supports to allow a slicing device inserted into the vertically-extending slicing guide slots to cut peeled eggs in half.

An egg white cooking assembly for forming cooked, egg-shaped, egg white includes a shell, a dispenser, and a plug. The shell defines an interior space and comprises a first section and a second section. The first section is selectively and sealably couplable to the second section. A penetration, which is threaded, is positioned through the shell. The dispenser has an outlet that is dimensionally smaller than the penetration. The dispenser is configured to position and to selectively dispense, through the penetration into the shell, at least one portion of albumen that is volumetrically equivalent to the interior space. The plug is threadedly couplable to the shell to sealably close the penetration. The shell is configured to be heated to cook the albumen to form a product that is shaped complementarily to the shell. The first section is positioned to be decoupled from the second section to free the product.

A fast home curing device comprises a top cover, a body and a power module. A pressure sensor, an electromagnetic valve, an air pump, a controller and a power module are disposed inside the chamber. The top cover and the body form a sealed space when combined. An electromagnetic valve air inlet is connected with a ventilating hole located on the outer surface of the top cover, an electromagnetic valve air outlet is connected with a venting tube disposed on a bottom of the top cover. An air pump air inlet is connected with a suction hole located on the bottom of the top cover, an air pump air outlet is connected with the ventilating hole. A pressure sensor output is coupled with a controller input. An air pump input and an electromagnetic valve input are coupled with a controller output respectively.

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.

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.

An egg poacher for poaching one or more eggs in a microwave oven. The egg poacher includes a base member for holding water and an egg cup for holding a raw egg covered by water. The egg cup is removably supported by an upper portion of the base member so that the egg cup, in use, is partially submerged in the water in the base member. The egg cup is configured to be spaced from an adjacent wall of the base member so as to provide a gap between a side of the egg cup and the adjacent side of the base member so that, in use, water in the base, in combination with water covering the raw egg, creates a water shield that surrounds the raw egg.

An egg poacher for poaching one or more eggs in a microwave oven. The egg poacher includes a base member for holding water and an egg cup for holding a raw egg covered by water. The egg cup is removably supported by an upper portion of the base member so that the egg cup, in use, is partially submerged in the water in the base member. The egg cup is configured to be spaced from an adjacent wall of the base member so as to provide a gap between a side of the egg cup and the adjacent side of the base member so that, in use, water in the base, in combination with water covering the raw egg, creates a water shield that surrounds the raw egg.