Rice Cooker Scrambled Eggs

“Why not use the appliance that sits in the cabinet for more things than the expected. When you have guests this is a great way to make eggs and keep them warm for when people get up in waves. Good for a buffet breakfast too! Might also be a great way for the dorm kids to make their own breakfast?”
READY IN:
25mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

  • 1 -2 egg, per person
  • 1 tablespoon butter or 1 tablespoon olive oil, to taste
  • 1 tablespoon bacon bits, per person (optional)
  • 1 tablespoon corn (optional)
  • 2 -4 tablespoons ham, cut into chunks (cooked) (optional)
  • 1 tablespoon green onion (optional)

Directions

  1. Put the oil or butter in the rice cooker pan and turn the rice cooker on to cook.
  2. Add optional items if you want.
  3. Cook the optional items until they are hot.
  4. Break eggs into the pan. Close the lid but continue checking the eggs every few minutes. Stir with a wooden spoon or non stick spatula until the eggs are done. It takes 15 minutes for 1 egg to get done. May take longer if you add more eggs.
  5. Serve
  6. *Note:You can put the top on the rice cooker, and keep the eggs warm for hours if your family members like to sleep in.

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