smart egg cooker

Abstract

An intelligent egg cooker comprises a shell, a base, a heating plate, a heating rack and an upper cover. The base is arranged in the shell, the heating plate and the heating rack are arranged on the base, the upper cover covers the base, a temperature detection module and a constant temperature control module are arranged in the base and are connected with each other by redundant lines, and after one of the redundant lines fails, the other redundant line can continue working; the temperature detection module is used for detecting the temperature of the heating plate; and the constant temperature control module is used for controlling the temperature of the heating plate, so that the temperature of the heating plate keeps constant. According to the scheme, the intelligent egg cooker has the advantages that eggs can be scientifically cooked, nutrition contained in the eggs is completely preserved at the most suitable temperature within the shortest time, intelligent control is comprehensively implemented, manual participation is omitted, and the intelligent egg cooker is convenient and speedy, and meets requirements of fast-paced life.

Description

Technical field [0001] The invention belongs to the field of small household appliances, and particularly relates to an intelligent egg cooker. Background technique [0002] Eggs are divided into three layers: egg yolk, egg white and egg shell. The temperature at which the yolk solidifies is between 68°C and 71°C, and the temperature at which the egg white solidifies is between 62°C and 64°C. The egg can be cooked under high temperature conditions, but the temperature inside the egg Nutrients cannot be fully preserved. It is very important to use traditional methods to control the temperature of boiled eggs, and all need to manually participate in the completion of the egg boiling operation. If the fire is too large, the egg whites outside the yolk and with low solidification temperature will quickly solidify and harden, thus hindering The heat continues to be transferred into the egg yolk, which affects the coagulation of the egg yolk with a higher coagulation temperature, and m...

AI Technical Summary

Problems solved by technology

[0002] Eggs are divided into three layers: egg yolk, egg white and eggshell. The temperature at which the yolk solidifies is 68°C-71°C, and the temperature at which the egg white solidifies is 62°C-64°C. Boiling eggs under high temperature conditions can cook the eggs, but the inside of the eggs Nutrients cannot be fully preserved, and it is very important to use the traditional method of cooking eggs to control the heat, and all of them need manual participation to complete the cooking operation. If the fire is too high, the egg white outside the egg yolk and with a low solidification temperature will quickly solidify and harden, thus hindering the production of eggs. The heat continues to be transmitted to the egg yolk, which affects the solidification of the egg yolk with a higher coagulation temperature, making the boiled egg clear and yellow.

If the cooking time is too long, the protein will be excessively denatured, and the egg will become very hard, which will not taste good, and will affect digestion and absorption

Another disadvantage of traditionally poached eggs is that even one egg requires a lot of water and takes quite a long time to cook the egg

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