There are a few recipes books for steaming - mostly based on the steamer basket you put on top of a pot of water or the steamers they sell to cook rice. Cooking with steam : spectacular full-flavored low-fat dishes from your electric steamer Stephanie Lyness, . and Cuisine àla vapeur = The art of steam cooking Jacques.Manière, , My local library had both and they had some ideas that were useful. For salmon, I lightly salt it, then steam it, and heat a sauce in a small pan to give it some flavor. The sauce I use is 1 cup fat free half and half, 1 teaspoon cornstarch ( you can increase this if you like your sauce to be thicker ) 1 TB dill, 1 TB honey mustard - bring to a simmer and let simmer for about 5 minutes. Pour over the fish when it is done.

Update: I searched out this thread to remember how I did the eggs in the combi-steam. My hope was to get an easier peeling egg by starting it hot, as Kenji Lopez-Alt said was the big difference. I also tried the egg carton in the oven thing, and as I suspected the cartons were waterlogged and ready to fall to bits, but it worked. I just tried a sample egg. It came out fully cooked and tender, with no gray ring, and, for the most part, peeled easily. If I'd been more careful, instead of just pulling, it might have been perfect. As it was, I pulled a big gouge out of it. Also in interest of an easy peel, I got the regular cage-free eggs at Trader Joe's, which are probably older than the ones I usually buy. Eggs: Cage-free, veg-fed, extra large brown eggs (thin shells). Method: Hole punched in fat end, stood in opened paper egg cartons, hole side up. Oven: Gaggenau combi-steam, 210° F, 100% humidity, 20 minutes. Cooling: In the wet cartons on the rack from the oven (for support) on the counter, then transferred to meat drawer in fridge while still warm to the touch but not hot.

pkguy: The little pans with the handles are like the ones used , in a tiny pot, many moons ago. Before the Electric Poachers, like your's came out. My little pan would probably be an Antique now. Lpinky: If the eggs float in water when testing for freshness, be ready to catch the Chick when you break it open. They float on end because an air space builds up in the large end as it gets older. The yoke is nourishment to the chick starting to grow. I shouldn't be telling you all this. If you want a sinmple way to Poach sunny side up. Heat a Frying pan, put in about 3 tablespoons of water. While it is bubbling, drop the egg in and put a small lid over it fast. If you have some sort of a ring for a form, use it Check after about 15 seconds, for doneness and if more water is needed. Cook them just the way you like. You will have a Steamed, Poached, Sunny Side Up egg. Spaghetti Sauce can be used instead of water. You can make mine, not too well done, for dipping. - - - - - - - - - - A while back we talked about cooking eggs in Spaghetti Sauce. I was surprized how many did this. I thought I was the only nut who, cooked eggs this way. Any other nuts listening????? Lou

cynic, I use that same method, but I didn't know that Cook's Illustrated used it, that's just how Grandma showed me. Cover the eggs with cold water, bring to a boil, shut off the heat, cover the pan, let them sit for 10 minutes. Drain off the hot water, cover with old. She even rolled the eggs around on the counter to crack them all over! I'll bet she could have worked for CI, LOL, if she had ever heard of them. (grin) Anyway, I've never steamed eggs either because this method has always worked for me and so I've never bothered to use anything else. Pam, I colored the eggs too, I always do, the Grandkids love it. They wouldn't eat an egg for any purpose, no matter how it's prepared, but they get a charge out of me coloring the eggs: I also decided to get creative and dye some eggs. A magazine I had here had instructions to put a flower onto the boiled egg, put the whole thing into the toe of some pantyhose to keep the flower in place and then dye it. when it came out of the dye it would have a nice imprint of the flower. Yeah. Sure. It must have worked for them because the eggs on their cover were cool. This was mine, look, you can almost see a pattern of a flower... OK, that didn't work, so the same magazine (no, I just don't learn) said to make neat polkadots, just stick those page reinforcments on the eggs and dye them, them peel off the round reinforcements. Again, lovely pictures. I dunked the eggs into the dye and sure enough, all the little stickers came off and floated to the top and the eggs came out like this: So, I spent two hours dying eggs that look just like the ones that usually take me five minutes. And people wonder why I don't do crafts, LOL. Annie