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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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Stir dry pudding mix, boiling water and butter in large bowl until well blended. Add powdered sugar by cupfuls, stirring until well blended after each addition until mixture forms a ball. Form scant tablespoonfuls of pudding mixture into about 30 small (about 1-1/2 inches long) oval-shaped eggs. (If pudding mixture is too soft, refrigerate for about 15 minutes to firm slightly before shaping.) Refrigerate eggs until firm, about 30 minutes. Dip eggs into semi-sweet chocolate. Refrigerate on wax paper-lined tray until chocolate is firm, about 15 minutes. Drizzle with white chocolate. Store in refrigerator.