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How To Cook Poach Eggs In a Steam Oven


Poaching eggs in your Steam oven is just one more way to make good use of this versatile appliance. To poach eggs, first heat the oven in the Steam mode, grease an oven-proof ramekin with some spray oil then crack the egg directly into the ramekin. Allow approximately 5 minutes and 30 seconds cooking time for a large cold egg.

Eggs can also be poached over some cooked vegetables mixed with some cheese.  If the vegetables are cold from the refrigerator for best results heat the cold vegetables a little before adding the egg. The first.t time I made poached eggs like this for a training event we had some leftovers, we reheated those the following day using the Refresh mode in the Steam oven and were surprised to find that they were still absolutely delicious.

Learn how easy it is to poach eggs in your Steam oven. Eggs can be poached plain or with cooked vegetables mixed with some cheese for a delicious breakfast.


2 4oz oven-proof ramekins

Spray oil

2 large eggs

For Poached Eggs with Sauteed Vegetables

¼ cup cooked chopped broccoli, spinach, mushrooms, or potato

1 tbsp grated cheddar or your preferred cheese


Heat the oven in the Steam mode to 212F degrees.

Spray the inside of the ramekins and crack an egg into each one.

Cook for approximately 5.30 seconds.

Poached Eggs with Sauteed Vegetables

Heat the oven and prepare the ramekins. Add the vegetables and place the ramekins in the oven for 2 minutes for the vegetables to heat through.  Remove the ramekins from the oven, stir in the cheese then crack the egg into the ramekin. Cook for approximately 5.30 seconds.

When adding multiple ramekins to the oven at one time, place the ramekins into the perforated pan for ease of handling.


Larissa Taboryski


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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Larissa Taboryski


2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint


Heat the Combi steam oven in the Steam Mode 212 degrees.

Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.

Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.

Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.

Serves 4 - 6

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