Have you lost your Egg Genie measuring cup?

Have you lost your Egg Genie measuring cup?


Here are the amounts  in teaspoons of water:

  • 4 tsp = 6 soft boiled eggs
  • 5 tsp = 5 soft boiled eggs
  • 6 tsp = 3 soft boiled eggs
  • 7 tsp = 1 soft or 7 med
  • 8 tsp = 6 med boiled eggs
  • 9 tsp = 5 med boiled eggs
  • 10 tsp = 3 med boiled eggs
  • 11 tsp = 2 med boiled eggs
  • 12 tsp = 1 med boiled egg
  • 14 tsp = 7 hard boiled eggs
  • 15 tsp = 6 hard boiled eggs
  • 17 tsp = 5 hard boiled eggs
  • 18 tsp = 4 hard boiled eggs
  • 20 tsp = 3 hard boiled eggs
  • 21 tsp = 2 hard boiled eggs
  • 23 tsp = 1 hard boiled egg

12 tsp = 1/4 cup

Thanks to this customer discussion on Amazon.com.

And to those of you that design products like this, here are a few tips:

  1. Put this list ON THE LID!!! Make it part of the plastic so it can’t rub off.
  2. Print this list IN THE INSTRUCTION MANUAL!!
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22 Responses to Have you lost your Egg Genie measuring cup?

  1. griderg says:

    lost the manual. is there anyhere i can down load the pdf manual free

  2. vicki says:

    Thanks for your help…but what are the water measurements for the egg poacher that comes with some models? If you don’t know I will make a guess. Thanks again!

  3. vicki says:

    What are the measurements for poached eggs? Some models have a poaching tray. Thanks for your help.

  4. Sam says:

    According to the instruction manual the poacher uses the same measurments as medium boiled eggs.

  5. nick says:

    its great for poaching moose meat

  6. jihae says:

    thanks so much! i have to make 10 hard boiled eggs for my daughter’s class tomorrow and i lost my egg genie cup. thanks thanks thanks.

  7. Theo says:

    Thanks a million for putting this info out! I lost my measuring cup as well.

  8. yecart_13 says:

    Thank you so very much for posting this!

  9. Scott says:

    why is it you need more water for less eggs?

  10. Devlin says:

    Translated instructions from French to English

    Usage: For soft-boiled eggs, medium-hard:

    Note: Times vary function of box size and number of eggs to cook, temperature and quantity of water used, the atitude and how long the eggs will donations cooker Once the cooking cycle complete (alarm).

    1. Open the plastic cover. Remove the egg tray and set aside.

    2. Fill the bottom of the aluminum plate with cold water (we recommend using distilled water stains on preventive eggs) using the measuring cup provided for this purpose. The marks on the cup indicates the amount of water to pour over the aluminum plate to obtain the desired constitance (hard, medium-hard or calves) and the number of boiled eggs (1-7)

    3. Place the egg tray on the base of the unit.

    4. WARNING: The steel rod on the egg tray is very sharp. using the steel rod located on the egg tray, make a small hole in the tapered end of each egg. (See illusrastion above)

    5. The egg tray holds up to 7 eggs. Place each egg in the pan, making sure the hole is facing up. Make sure the eggs are not in direct contact with the aluminum plate when deposited in the egg tray.

    6. Make sure you have dry hands. Plug into the power outlet. The power indicator lights. When the eggs are cooking, do not stand near the opening in the transparent plastic cover, as steam escapes during cooking.

    7. When the water evaporates, the eggs should have obtained the desired consistency. The cooking time depends on the number of eggs to be cooked and the desired consistency.

    8. Once the eggs ready, a continuous buzzing sound is heard until the power is turned off (disconnected). Unplug the unit. NOTE: Always Débranzhez the device to avoid overcooking the eggs.

    9. Let the unit cool down without removing the plastic cover.

    10. When the unit has cooled, lift the clear plastic cover, be careful, as steam may escape from the device. Lift the tray from the sides. Do not touch the aluminum plate, as it may be hot.

    11. Remove the eggs. Pass them under cold water. The eggs are now ready to be served.

  11. willsuth says:

    Is this a joke — I’ve been trying to do poached eggs for some time and just noticed the problem: the more eggs you softboil, the less water you use. Da!
    Does anyone have the real instructions?

  12. Dave Butler says:

    Thanks – this helped a lot when we lost our measuring cup!

  13. Joanna says:

    I have misplaced the instruction manual. I need the measure numbers to use for hard boiled, soft boiled and poached. It would be great to know where to get a copy of the instruction manual…… thanks

  14. Holdemnutz says:

    I just read these comments and blew beer through my nose when I read the moose one. very funny, my kinda humor.
    I was looking to see if anyone had a good time for perfect hard-boiled. When I wait for buzzer the yoke is turning grey, too well done for me.

  15. Wendy says:

    I had an egg cooker for 20 years, but it only made 8 eggs and I always wanted over a dozen. Being a little lazy I bought this. My other egg cooker is the opposite of this. That one tells me to put 2/3 of a cup of water and if I like them a little more done to put an extra Tbsp in it. I don’t understand the less water for more egg deal. I guess I’m going to mess my cooker up, but I’m putter more water in it. I have the measuring cup that came with it and when I looked at it I was so confused. I just don’t understand why you would put less water in it for more eggs.

  16. j says:

    Got my Egg Genie at a second hand store. Looked like it had only been used once. Had no measuring cup with it tho. Thanx so much!

  17. Drew says:

    Hey just thought i would solve another mystery of the Egg Genie:

    I live at 8,500 feet above sea level so water boils at this altitude at roughly 195 degrees Farenheit or 92 degrees Celsius. So the little Egg Genie must be tricked into thinking you have more or fewer eggs to cook properly. So at sea level 2 eggs hard boiled take around 3 oz of water at 8,500 ft it takes 4 oz….
    Have not experimented much for other types but medium boiled for 2 is 3 oz in this neat little gem of a device. Hope this was helpful.

  18. Jennifer says:

    I think I know why you use MORE water for LESS eggs….I’m no scientist, but here goes:

    The more eggs there are in the cooker, the less air there is around them for the steam to heat up. If you only cook one or two eggs, the steam has to heat up a lot more area in order to cook the eggs. Kind of like how it takes LESS energy to run your freezer when it’s full as opposed to when it’s empty. Doesn’t seem to make sense at first, but when you think about it, it does.

  19. Jay says:

    I lost my measuring cup as well. What I wanna know is who is the genius that wrote the damn instruction manual and left out the measurements to use the Genie?!

    Anyway, thanks Steve, for posting the info.

  20. Anne says:

    Devlin’s French to English translation could use a few tweaks but it was helpful since we lost the instructions in one of our moves and my husband loves egg salad and deviled eggs which require hard boiling.
    The first sentence in step 2 should read: “we recommend using distilled to prevent stains on eggs,” while the last part of the instruction should read: “to obtain the desired consistency (hard, medium or soft)…” there are no bovines involved with egg production despite the Christie mistrals’ song (“one day this rooster came into our yard”).
    In step 8 The admonition probably is to “unplug” I’m not certain where he got Debranzhez. Again thanks Devilin it was a big help for me.

  21. Nancy says:

    I just picked one up at a thrift shop. No measuring cup, so thanks!. I’d like to know what the little egg shap thing is for?

  22. Jack says:

    Thanks for posting this. I was about to buy a new one after wasting a ton of eggs.

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