An egg mold configured to create a hard-boiled egg made of egg whites only. The mold can be made of silicone and has at least one opening configured for receiving uncooked egg whites. The opening is closed and the mold is placed in boiling water with or without a stand designed for the same. Once cooked, the at least one opening or another means is provided to remove the hard-boiled egg white egg from the mold.

An egg mold configured to create a hard-boiled egg made of egg whites only. The mold can be made of silicone and has at least one opening configured for receiving uncooked egg whites. The opening is closed and the mold is placed in boiling water with or without a stand designed for the same. Once cooked, the at least one opening or another means is provided to remove the hard-boiled egg white egg from the mold.

The invention relates to an apparatus for boiling an egg, comprising a device for providing microwave radiation in a confined space, comprising a holder with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer: is in heat exchanging contact with the shell of the egg; has a dielectric constant with an imaginary part, , between 20-500 at a temperature between 0 C.-100 C. and at a microwave frequency of 2.45 GHz, andhaving a layer thickness d of 1-6 millimeter and varying less than 30% over the egg, or said holder for holding at least one egg assembly adapted for cooking an egg using microwave radiation.

The invention relates to an apparatus for boiling an egg, comprising a device for providing microwave radiation in a confined space, comprising a holder with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer: is in heat exchanging contact with the shell of the egg; has a dielectric constant with an imaginary part, , between 20-500 at a temperature between 0 C.-100 C. and at a microwave frequency of 2.45 GHz, andhaving a layer thickness d of 1-6 millimeter and varying less than 30% over the egg, or said holder for holding at least one egg assembly adapted for cooking an egg using microwave radiation.

Provided are kitchen devices for cooking eggs using various cooking methods. For example, kitchen devices provided herein comprise a storage component configured to store a plurality of raw eggs, a cracking component configured receive a raw egg of the plurality of raw eggs from the storage component and crack the raw egg, forming a cracked egg, a cooking component configured to receive the cracked egg from the cracking component and cook the cracked egg, forming a cooked egg, and a warming component configured to receive the cooked egg from the cooking component and warm the cooked egg.

Provided are kitchen devices for cooking eggs using various cooking methods. For example, kitchen devices provided herein comprise a storage component configured to store a plurality of raw eggs, a cracking component configured receive a raw egg of the plurality of raw eggs from the storage component and crack the raw egg, forming a cracked egg, a cooking component configured to receive the cracked egg from the cracking component and cook the cracked egg, forming a cooked egg, and a warming component configured to receive the cooked egg from the cooking component and warm the cooked egg.

An egg cooking appliance having a first recess for the receipt of water. The first recess further includes a first heater positioned below the first recess. A second recess the for the receipt of at least one de-shelled egg, further having a second heater positioned below the second recess. A temperature sensor is affixed to the second recess and distanced from the second heater. A processor is provided for the receipt of input from a user and from the temperature sensor for providing output to the first and second heaters, and a lid sized to substantially cover the first and second recesses and for passage of steam from the first recess to the second recess and for expelling steam from the appliance.

An egg cooking appliance having a first recess for the receipt of water. The first recess further includes a first heater positioned below the first recess. A second recess the for the receipt of at least one de-shelled egg, further having a second heater positioned below the second recess. A temperature sensor is affixed to the second recess and distanced from the second heater. A processor is provided for the receipt of input from a user and from the temperature sensor for providing output to the first and second heaters, and a lid sized to substantially cover the first and second recesses and for passage of steam from the first recess to the second recess and for expelling steam from the appliance.

An egg cooking device, having an egg mold having: a lower portion having: a first tray having a first top surface and a first bottom surface; a lower bowl extending downwards from the first bottom surface and having a rim located at the first top surface; lower ridges along the rim; and an upper portion having: a second tray having a second top surface and a second bottom surface; upper ridges on the second bottom surface and being configured to be associated with the set of lower ridges; wherein the lower portion is sealed with the upper portion when the lower ridges are associated with the upper ridges; and wherein the lower portion and the upper portion sealed together form the egg mold defining a hollow inner space configured to receive and cook a food item created in a shape defined by the hollow inner space.

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.