The Medway Handyman wrote:

Andy Cap wrote:
On Sun, 05 Jul 2009 12:14:35 GMT, "The Medway Handyman"
wrote:


No, the eggs sit a little above the water line, they don't touch or
sit in the water at all. Seems like the cooking is achieved by the
steam.
You need less volume of steam if the top part is full of eggs ??

Yerbut, the egs have greater mass?

Does the steam escape, or is it (more or less) contained?