Eggs
Add water to eggs and bring to a rolling boil.
Turn off the heat.
Take the beaker off the heat to let the eggs finish cooking.
Cover the beaker with foil.
Leave the eggs in the covered beaker for the right amount of time.
• For runny soft-boiled eggs (barely set whites): 3 minutes
• For slightly runny soft-boiled eggs: 4 minutes
• For custardy yet firm soft-boiled eggs: 6 minutes
• For firm yet still creamy hard-boiled eggs: 10 minutes
• For very firm hard-boiled eggs: 15 minutes
Sausages
Add water to sausages and heat to just give off steam vapour.
Turn off the heat.
Flavour with whole black peppar, bay leaf and sliced onion.
Cover the beaker with foil.
LentilsAdd water to lentils and boil.
Let simmer and flavour with salt, peppar, cumin, onion, ginger and coriander for Dal.
Reduce heat to low.
Cover the beaker with foil. Reduce heat to low.
