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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Simmer the eggs for 8 minutes. Rinse briefly under cold water. Lightly crack the eggs and soak them in ice water until cooled. Peel the eggs. Cut each in half lengthwise. Remove the yolks and place them in a small bowl. Add the mayonnaise, mustard, and paprika, and mash with a fork. Season with salt and pepper. Fill the egg white halves with the yolk mixture. Top each one with a cherry tomato quarter, a sprinkle of chives, and a dusting of paprika.