NEXT
NEXT HOUR
NEXT HOUR WHICH IS THE WAGNER POWER PAINT
SPRAYER.
SPRAYER.
SPRAYER. AWESOME PRODUCT.
AWESOME PRODUCT. FIRST WE START OFF WITH
-- WHAT'S BETTER IN THE
MORNING THAN EGGS?
HEALTHY PROTEIN.
HEALTHY PROTEIN. BUT EGGS CAN SOMETIMES
BE A PAIN TO COOK.
IT'S A WHOLE PRODUCTION
WITH THE PANS AND OIL
AND BUTTER THEN HOW TO
COOK THEM AND WHAT IF
YOU BREAK THEM.
ALL THIS DIFFERENT
STUFF.
STUFF.
STUFF. IF
STUFF. IF YOU HAVE THE DASH EGG
COOKER, IT MAKES YOUR
LIFE SO EASY.
IT'S SO SIMPLE.
AND YOU KNOW, I'M NOT
JUST TALKING ABOUT ONE
OR TWO EGGS.
YOU CAN DO 7, 8, 9, 10.
>> Guest: A DOZEN.
>> Host: A DOZEN EGGS AT
A TIME.
A TIME.
A TIME. YOU CAN DO LAYERED
COOKING.
COOKING.
COOKING. IT'S ALL SELF-CONTAINED.
YOU CAN DO OMELETTES,
POACHED, HARD COOKED
EGGS, WHATEVER IT IS YOU
LOVE.
LOVE.
LOVE. YOU
LOVE. YOU CAN USE IT IS A
STEAMER FOR MOST
LEFTOVERS.
LEFTOVERS. HALF THE PEOPLE WHO BUY
IT BRING IT TO WORK,
YUMMY FOOD, NO FUSS, THE
PERFECT THING TO HAVE AT
WORK AND, OF COURSE,
KELLY DIEDRING IS HERE.
>> Guest: GOOD MORNING.
>> Host: I'LL TELL YOU A
LITTLE BIT ABOUT KELLY
DIEDRING.
DIEDRING.
DIEDRING. I WOULDN'T SAY YOU'RE A
HEALTH NUT BUT YOU'RE
CONCERNED WITH GOOD
HEALTH.
HEALTH.
HEALTH. SHE RUNS THIS LITTLE
GOAT YOGA PROGRAM.
SHE LOVES YOGA.
YOU DON'T HAVE A LOT OF
TIMES TO SIT DOWN AND
MAKE A FULL BREAKFAST.
>> Guest: WHEN I WAS
INTRODUCED TO THIS
PRODUCT, IT WAS AN EGG
COOKER, HOW DID I EVER
LIVE WITHOUT A
COFFEEMAKER?
COFFEEMAKER? READ THE REVIEWS.
THIS DOES 7 POACHED
EGGS, 7 MINI OMELETTES.
SO THINK ABOUT IT.
JUST TALK ABOUT HARD
BOILED EGGS FOR A
SECOND, AND THEN WE'LL
MOVE TO THE DIFFERENT
KINDS OF EGGS.
NORMALLY WOULD YOU HAVE
TO GET OUT THE BIG POT,
TAKE IT TO YOUR SINK,
FILL IT UP, GET IT TO
THE ROLLING BOIL WHICH
IS 25, 30 MINUTES.
>> Host: LIKE A HALF
GALLON OF WATER.
>> Guest: YOU HAVE TO
DUNK IN YOUR EGGS AND
TIME THEM, NOT FORGET
ABOUT THEM.
ABOUT THEM. IN THE TIME IT TAKES TO
YOU DO YOUR EGGS THE
TRADITIONAL WAY, YOU
COULD PROBABLY HAVE TWO
BATCHES OF A DOZEN HARD
BOILED EGGS AND THEY'RE
COOKED TO PERFECTION.
THEY'RE EASIER TO PEEL
BECAUSE OF THE WAY THAT
WE COOK THEM.
THERE'S YOUR HARD BOILED
EGGS.
EGGS.
EGGS. THIS HAS THE DOUBLE-
DECKER SO YOU CAN DO TWO
LAYERS, A WHOLE DOZEN.
>> Host: WE ARE DOING
THIS THING FOR MOM.
MY BROTHER CAME INTO
TOWN SO WE ARE DOING
EARLY EASTER TODAY.
>> YOU'RE DOING YOUR
DEVILED EGGS.
DEVILED EGGS. >> Host: I'M GOING TO
GET A HONEY BAKED HAM.
AND I'M GOING TO USE MY
EGG COOKER TODAY AND DO
AS MANY AS I CAN BECAUSE
A DOZEN MAKES 24 HALF.
>> Guest: THAT'S QUITE A
FEW.
FEW.
FEW. YOU
FEW. YOU WILL HAVE EXTRAS FOR
ME.
ME.
ME. >>
ME. >> Host: TOTALLY WILL.
>> Guest: HE NEVER
BROUGHT ME ONE OF HIS
DEVILED EGGS.
DEVILED EGGS. >> Host: I'M GOING TO
BRING YOU.
BRING YOU. >> Guest: JUST ONE.
>> Host: THEY'RE SO
GOOD.
GOOD.
GOOD. IT
GOOD. IT MAKES LIFE SO MUCH
EASIER.
EASIER.
EASIER. I
EASIER. I DON'T HAVE TO WORRY
ABOUT TIMERS.
ABOUT TIMERS. WHEN YOU PUT THE WATER
IN, THERE'S A
MEASUREMENT ON THE CUP
THAT TELLS YOU HOW MUCH
TO PUT IN.
WHEN IT BOILS AWAY, IT
TURNS THE MACHINE OFF
AND YOUR EGGS ARE COOKED
PERFECTLY IF YOU LIKE
THEM PERFECTLY.
THEM PERFECTLY. >> Guest: THAT'S HARD
COOKED.
COOKED.
COOKED. >> Host: LOOK AT THESE.
>> Guest: THIS WILL
ARRIVE IN TIME FOR
EASTER.
EASTER.
EASTER. THEY ARE LITTLE
CHICKENS.
CHICKENS.
CHICKENS. THEY ARE SO CUTE.
THAT'S FOR EASTER.
YOU WILL GET THIS IN
TIME.
TIME.
TIME. SO
TIME. SO MAYBE IF YOU ARE THE
MOM, GRANDMOTHER AND THE
UNCLE, THE GRANDPA THAT
DOES ALL, YOU KNOW, THE
HARD-COOKED EGGS FOR
EASTER IN TERMS OF
DYEING THEM, YOU HAVE TO
HAVE THIS.
HAVE THIS. >> Host: WE MADE SO MANY
DIFFERENT TYPES OF EGGS.
YOU WILL NOTICE IT'S
DOUBLE LAYERED.
DOUBLE LAYERED. YOU DON'T HAVE TO USE
BOTH LAYERS IF YOU DON'T
WANT TO.
WANT TO.
WANT TO. IF YOU ARE JUST DOING
SIX OR SEVEN --
>> Guest: YOU DO
ANYWHERE FROM ONE TO A
DOZEN.
DOZEN.
DOZEN. >>
DOZEN. >> Host: I LOVE YOU HAVE
ANOTHER LAYER.
ANOTHER LAYER. WHAT DO YOU IS YOU POUR
THE WATER IN THE BOTTOM.
THE WATER GOES
UNDERNEATH.
UNDERNEATH. THIS IS THE LITTLE
MEASURING CUP THAT TELLS
YOU HOW MUCH WATER TO
PUT IN BASED ON THE
NUMBER OF EGGS AND HOW
YOU WANT THEM COOKED.
IN ADDITION, YOU GET THE
THREE-EGG POACHING TRAY.
IF YOU LIKE A SOFT
COOKED EGG ON AN ENGLISH
MUFFIN, THAT'S IT.
YOU CAN STACK THEM AND
DO SEVEN ALTOGETHER.
THIS IS A LITTLE
OMELETTE TRAY OR A
LEFTOVER TRAY.
LEFTOVER TRAY. IF YOU WANT TO HEAT UP
FRIED RICE OR SOMETHING,
YOU CAN PUT THAT IN
THERE.
THERE.
THERE. BUT THIS IS FOR
OMELETTES.
OMELETTES. THAT'S INCLUDED.
THAT'S INCLUDED. THERE'S AN EGG COOKER
GUIDE IN HERE, QUICK
START GUIDE THAT GIVES
YOU ALL THE INFORMATION
THAT YOU NEED.
AND THERE'S ACTUALLY A
LITTLE ALMOST LIKE A
LITTLE COOKBOOK RECIPE
BOOK IN HERE.
>> Guest: THAT HAS THE
TIME AND WATER
MEASUREMENT.
MEASUREMENT. SO WHAT'S GREAT IS YOU
DON'T NECESSARILY NEED
TO LOOK AT THAT.
THIS HAS THE WATER
MEASUREMENTS ON IT.
SO FOR EXAMPLE, IF I'M
DOING HARD COOKED EGGS,
I TAKE MY WATER AND ANY
WATER JUST FROM THE TAP
AND FILL IT UP TO THE
LINE THAT SAYS HARD,
SOFT OR POACHED.
YOU FILL IT UP TO THE
LINE AND THEN YOU SAY
TAKE IT RIGHT TO THE
BURNER WHICH IS THE
BOTTOM PIECE HERE AND
YOU GET THE PIECES.
THERE'S NO ACCESSORIES
EXTRA.
EXTRA.
EXTRA. YOU JUST POUR IT RIGHT
OVER YOUR BURNER.
WHAT'S SO NEED ABOUT
DASH IS THEY HAVE
THOUGHT OF EVERYTHING.
SO THERE'S A LITTLE PIN
UNDERNEATH HERE.
UNDERNEATH HERE. >> Host: LET'S GET A
CLOSE-UP.
CLOSE-UP.
CLOSE-UP. YOU SEE THAT LITTLE PIN?
WHAT DOES THAT DO?
>> Guest: THANK YOU FOR
ASKING.
ASKING.
ASKING. >> Host: YEAH.
THAT PUNCTURES --
>> Guest: YOU PUNCTURE
--
--
-- >>
-- >> Host: WHY DO WE WANT
TO DO THAT, KELLY?
>> Guest: THANK YOU
AGAIN FOR ASKING.
YOU ARE ON FIRE THIS
MORNING.
MORNING.
MORNING. IT PUTS A LITTLE HOLE IN
EACH EGG.
EACH EGG.
EACH EGG. WHAT THIS DOES IS AS IT
STEAMS AND AS IT HARD
COOKS, IT SEPARATES THE
HARD COOKED FROM THE
SHELL SO THEY ARE EASIER
TO PEEL.
TO PEEL.
TO PEEL. THERE IS SOME SCIENCE
BEHIND IT WHICH IS GREAT
BECAUSE MANY OF US
STRUGGLELE WITH THE
LITTLE PIECES.
LITTLE PIECES. >> Host: OR THE SKIN
STICKS TO THE SIDE.
>> Guest: AND YOU GET
THESE UGLY EGGS AND YOU
THROW THEM AWAY BECAUSE
YOU'RE NOT GOING TO
SERVE AN UGLY DEVILED
EGG.
EGG.
EGG. >>
EGG. >> Host: I GIVE THE
WHITE PART TO DANNY OR
THE DOG AND I PUT THE
YOKE BACK IN.
BUT I HATE -- VERY, VERY
FRUSTRATING.
FRUSTRATING. >> Guest: BY THE END OF
THE DAY THE DOG EATS THE
EGGS.
EGGS.
EGGS. WITH THE DASH COOKER IT
PEELS EASILY.
PEELS EASILY. YOU DON'T HAVE TO ALWAYS
DO A DOZEN BUT YOU CAN
DO THE WHOLE CARTON IF
YOU WANT TO.
>> Host: I LIKE TO DO A
LOT EVERY TIME BECAUSE I
THINK IT'S THE SMART WAY
TO DO IT.
TO DO IT.
TO DO IT. IS THERE ANYTHING BETTER
THAN TO HAVE AN EGG WHEN
YOU'RE HUNGRY?
YOU'RE HUNGRY? >> Guest: THEY LAST FOR
AGES.
AGES.
AGES. >>
AGES. >> Host: THEY ARE THE
PERFECT FOOD.
PERFECT FOOD. >> Guest: 7g OF PROTEIN,
AND ABOUT 7 CENTS AN
EGG.
EGG.
EGG. THAT'S A PENNY A GRAM OF
PROTEIN.
PROTEIN.
PROTEIN. >> Host: PERFECT FOOD,
WHICH IS RELATIVELY
SHELF STABLE.
SHELF STABLE. YOU COULD LEAVE YOUR
EGGS OUT FOR A DAY OF
COOKING, ROOM
COOKING, ROOM TEMPERATURE.
TEMPERATURE. THEY HAVE -- THESE WERE
LIVING THINGS.
LIVING THINGS. THEY HAVE THEIR OWN
NATURAL DEFENSES IN
THERE.
THERE.
THERE. AND THEY'RE SO
DELICIOUS.
DELICIOUS. AT THE END OF THE DAY
WE'RE GOING TO COOK
THESE.
THESE.
THESE. >>
THESE. >> Guest: YOU JUT HIT
THE LITTLE ON SWITCH AND
WHEN THIS IS DONE
COOKING, IT WOULD BUZZ
SO YOU DON'T EVEN HAVE
TO GUESS.
TO GUESS.
TO GUESS. YOU MIGHT BE GETTING
YOUR EYELINER ON OR
BRUSHING YOUR TEACH.
THIS WILL BUZZ AND I GO,
OH, I JUST COOKED A
DOZEN EGGS, DIDN'T HAVE
TO WORRY ABOUT THE
ROLLING BOIL.
ROLLING BOIL. SO WE DID SEVEN POACHED
EGGS IN SEVEN MINUTES.
HAVE YOU EVER DONE ONE
POACHED EGG IN SEVEN
MINUTES AND NOT BREAK IT
OR HAVE THE VINEGAR AND
ALL THAT?
ALL THAT?
ALL THAT? SO WE ARE GOING TO SET
THAT DOWN AND RIGHT HERE
WE HAVE FOUR GOING ON
UNDERNEATH.
UNDERNEATH. SO AGAIN, YOU DON'T HAVE
TO DO SEVEN POACHED EGGS
ALTHOUGH THAT WILL FEET
TWO OR THREE PEOPLE.
>> Host: IF YOU WANT TO
PUT ONE TRAY IN FOR
THREE OR FOUR, THEY ARE
PERFECTLY COOKED.
PERFECTLY COOKED. OUR PRODUCER HAS HAD A
LONG DAY TODAY.
I BET HE WOULD LIKE A
NICE POACHED EGG.
>> Guest: LOOK HOW
BEAUTIFUL.
BEAUTIFUL. DO YOU HAVE GO TO THE
RESTAURANT AND ORDER
EGGS BENEDICT?
EGGS BENEDICT? LOOK AT THE POACHED
EGGS.
EGGS.
EGGS. YOU
EGGS. YOU CAN DO SEVEN OF
THOSE IF YOU'RE SERVING
A BRUNCH, WEDDING
SHOWER, BRIDAL SHOWER,
IMAGINE COOKING POACHED
EGGS.
EGGS.
EGGS. NOBODY IS DOING THAT
ANYMORE.
ANYMORE.
ANYMORE. EVERYBODY IS ORDERING
BLACK.
BLACK.
BLACK. I
BLACK. I HAVE MORE THAN JUST
BLACK.
BLACK.
BLACK. MY
BLACK. MY FAVORED IS THE AQUA.
IT COMES IN GRAPE.
AND THEN IT COMES IN
RED.
RED.
RED. SO
RED. SO IT'S SO SYMPTOM USE.
A LOT OF PEOPLE ARE
AFRAID TO COOK EGGS
BECAUSE THEY ARE AFRAID
THEY'RE GOING TO SCREW
IT UP.
IT UP.
IT UP. IT'S A DELICATE PROCESS.
WE HAVE TO USE NONSTICK
PANS OR POUR HALF A CUP
OF PUTTER IN A PAN IF
IT'S STAINLESS STEEL
BECAUSE WE DON'T WANT IT
TO STICK.
TO STICK.
TO STICK. WHAT I RECOMMEND AND I
DO IT WITH MINE, WHEN
YOU OO US IT, I SPRAY
MINE WITH JUST A LITTLE
SPRAY.
SPRAY.
SPRAY. I
SPRAY. I LIKE TO USE IT BECAUSE
THEY POP OUT EASIER.
OR JUST IF YOU DON'T
WANT TO USE THAT, TAKE A
LITTLE VEGETABLE OIL OR
A PAPER TOWEL, JUST RUB
IT IN AND YOU DON'T HAVE
DO IT AGAIN.
IT'S LIKE WHEN YOU
SEASON A PAN.
THEY'RE PERFECT.
THEY'RE PERFECT. >> Guest: YOU DON'T
ALWAYS HAVE TO DO THE
SAME KINDS OF EGGS.
I JUST CRACKED MY EGGS
DIRECTLY INTO MY
POACHING TRAY SO THAT'S
FOUR POACHED EGGS AND
THEN ON THE TOP, THAT'S
GOING TO BE SOFT BOILED
EGGS.
EGGS.
EGGS. IF
EGGS. IF YOU LIKE SOFT BOILED
EGGS WITH TOAST POINTS,
YOU CAN DO TWO DIFFERENT
KINDS AND THINKING ABOUT
THE TECHNOLOGY, IT'S A
STEAMER.
STEAMER.
STEAMER. SO LOOK WHAT WE CAN DO.
>> Host: THIS IS WHAT I
WAS TALKING ABOUT
BRINGING IT TO WORK.
>> Guest: SO YOU CAN
BRING IT TO WORK WITH
YOU BECAUSE IT'S A SMALL
FOOTPRINT, A MINIATURE
STEAMER.
STEAMER.
STEAMER. >> Host: I LIKE IT
BETTER THAN THE
MICROWAVE TO REHEAT
FOOD.
FOOD.
FOOD. USE
FOOD. USE THESE TRAYS AND POP
IT ON WITH A LITTLE
WATER.
WATER.
WATER. >>
WATER. >> Guest: BREAKFAST
POTATOES.
POTATOES.
POTATOES. YOU WILL LOVE IT FOR
HARD BOILED EGGS, BUT
THINK ABOUT ALL THE
DIFFERENT USES FOR IT.
AND THAT'S A FOUR-EGG
OMELETTE.
OMELETTE.
OMELETTE. IF YOU WERE GOING TO DO
THAT ON THE STOVE, YOU
WOULD BE BABYSITTING IT
FOR TEN MINUTES.
IT'S PERFECTLY COOKED,
LIGHT, FLUFFY, COOKED
WITH STEAM, THE
HEALTHIEST WAY TO COOK.
I LIKE THIS EXAMPLE,
TOO, BECAUSE NO EGGS IN
THIS ONE.
THIS ONE.
THIS ONE. THAT'S WHAT YOU WERE
SAYING.
SAYING.
SAYING. WE DID STEAMED RICE.
SO YOU PUT YOUR RICE OR
QUINOA IN THE BOTTOM.
THIS TOOK 15 MINUTES TO
STEAM.
STEAM.
STEAM. >>
STEAM. >> Host: IT'S PERFECT.
I LOVE THAT.
I LOVE BASMATI.
>> Guest: WE DID OUR
VEGETABLES AT THE TOP
LIKE STIR FRY.
YOU CAN SEASON HOW YOU
LIKE.
LIKE.
LIKE. A
LIKE. A LITTLE SALT AND
PEPPER, SEASONING.
PEPPER, SEASONING. >> Host: LOW CALORIE.
LOOK AT THE BEAUTIFUL
SHRIMP.
SHRIMP.
SHRIMP. >> Guest: THIS IS WHAT
WE'RE TALKING ABOUT.
YOU CAN USE THIS FOR
MORE THAN EGGS ALTHOUGH
90% OF THE TIME YOU'LL
USE IT FOR EGGS.
AT THE END OF THE DAY IF
YOU WANT TO STEAM AT
YOUR DESK, YOU DON'T
HAVE TO GO WITH FAST
FOOD.
FOOD.
FOOD. YOU
FOOD. YOU DON'T HAVE TO DO THE
MICROWAVE.
MICROWAVE. >> Host: I LOVE EGGS.
>> Guest: I DO, TOO.
THEY ARE 7g, PERFECT
FOOD.
FOOD.
FOOD. THIS IS A FRYING PAN AND
SPLATTER AND MESS.