Duxtop 9100MC Induction Cookbook

Ingredients

• 4 large eggs
• 2 tablespoons whole milk or half-and-half
• 1/4 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 1 tablespoon chopped chives
• Black pepper, to taste

Method

1. 1Set the Duxtop cooktop on a stable, dry, heat-resistant surface with open vent space, then place an induction-compatible nonstick skillet on the glass surface.
2. 2Whisk the eggs, milk, and salt in a bowl until evenly blended.
3. 3Plug in the cooktop, select level 3 to 4, and preheat the skillet for 1 minute.
4. 4Add the butter. When it melts and foams lightly without browning, pour in the eggs.
5. 5Stir slowly with a silicone spatula, sweeping across the bottom as soft curds form; induction responds quickly, so lower to level 2 if the eggs set too fast.
6. 6Cook until softly set and the eggs reach 160°F, then turn the cooktop OFF, sprinkle with chives and pepper, serve, and let the glass cool before wiping clean.

Ingredients

• 4 large eggs
• 1 tablespoon heavy cream
• 1/4 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 2 tablespoons finely chopped chives
• 1 tablespoon cream cheese, softened

Method

1. 1Place a flat-bottom induction-compatible nonstick skillet on the Duxtop with clear space around the vents.
2. 2Whisk eggs, cream, and salt until smooth.
3. 3Select level 2 to 3 and warm the skillet for 1 minute, then add butter and let it melt gently.
4. 4Pour in the eggs and stir constantly with a silicone spatula, keeping the curds small and creamy.
5. 5When the eggs are mostly set but still glossy, fold in the cream cheese and half the chives.
6. 6Cook until softly set and the eggs reach 160°F, then turn the cooktop OFF, garnish with remaining chives, serve, and cool the glass before cleaning.

Ingredients

• 1 tablespoon olive oil
• 2 cups baby spinach
• 4 large eggs
• 2 tablespoons milk
• 1/4 teaspoon kosher salt
• 1/3 cup crumbled feta cheese
• 1 tablespoon chopped dill or parsley

Method

1. 1Set an induction-compatible 10-inch skillet on the Duxtop before heating, leaving the vents uncovered.
2. 2Whisk eggs, milk, and salt in a bowl.
3. 3Select level 5 and preheat for 1 minute, then add olive oil.
4. 4When the oil shimmers, add spinach and stir for 1 to 2 minutes until wilted.
5. 5Lower to level 3 to 4, pour in the eggs, and gently fold until soft curds form.
6. 6Sprinkle feta over the top, cook until the eggs reach 160°F, then turn the cooktop OFF, finish with herbs, serve, and let the glass cool before wiping.

Ingredients

• 1 tablespoon olive oil
• 1 cup halved cherry tomatoes
• 4 large eggs
• 1 tablespoon milk
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped basil
• 2 tablespoons grated Parmesan cheese

Method

1. 1Place a flat-bottom magnetic nonstick skillet on the Duxtop and keep the surrounding vents clear.
2. 2Whisk eggs, milk, and salt until combined.
3. 3Select level 5 and preheat for 1 minute, then add olive oil.
4. 4Add tomatoes and cook 2 to 3 minutes until glossy and beginning to soften.
5. 5Lower to level 3 to 4, add the eggs, and stir slowly as soft curds form.
6. 6Cook until the eggs reach 160°F, fold in basil and Parmesan, turn the cooktop OFF, serve warm, and let the glass cool completely before cleaning.

Ingredients

• 1 teaspoon olive oil
• 1/2 cup sliced mushrooms
• 2 large eggs
• 1 tablespoon milk
• 1/8 teaspoon kosher salt
• 1/4 cup shredded Swiss cheese
• 1 teaspoon chopped parsley

Method

1. 1Set a small induction-compatible nonstick skillet on the Duxtop with open vent space around the unit.
2. 2Whisk eggs, milk, and salt in a small bowl.
3. 3Select level 6, preheat 1 minute, add oil, and sauté mushrooms for 3 to 4 minutes until browned.
4. 4Transfer mushrooms to a plate and lower the cooktop to level 3 to 4.
5. 5Pour in the eggs, tilt the pan to coat, and gently pull cooked edges toward the center.
6. 6When the top is slightly glossy, add mushrooms and Swiss to one side, fold, cook until eggs reach 160°F, then turn OFF, garnish, serve, and cool before cleaning.

Ingredients

• 2 large eggs
• 1 tablespoon milk
• 1/8 teaspoon kosher salt
• 1 teaspoon butter
• 1/4 cup diced cooked ham
• 1/4 cup shredded cheddar cheese
• 1 tablespoon sliced green onion

Method

1. 1Place an induction-compatible nonstick skillet on the Duxtop before turning it on.
2. 2Whisk eggs, milk, and salt until smooth.
3. 3Select level 4 and preheat for 1 minute, then melt the butter until lightly foamy.
4. 4Add ham and warm for 1 minute, then spread it evenly in the pan.
5. 5Pour in eggs, lower to level 3 if the edges set quickly, and cook until mostly set.
6. 6Add cheddar and green onion, fold the omelet, cook until eggs reach 160°F, then turn OFF, slide onto a plate, and cool the glass before wiping.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced bell pepper
• 1/3 cup diced onion
• 1/2 cup diced zucchini
• 4 large eggs
• 1/4 teaspoon kosher salt
• 1/3 cup shredded pepper Jack cheese

Method

1. 1Set a 10-inch induction-compatible skillet on the Duxtop and make sure the vent area is open.
2. 2Select level 6 to 7 and preheat for 1 minute, then add olive oil.
3. 3When the oil shimmers, cook bell pepper, onion, and zucchini for 4 to 5 minutes until tender.
4. 4Whisk eggs with salt, then lower the cooktop to level 3 to 4.
5. 5Pour eggs over the vegetables and stir gently until curds begin to form.
6. 6Sprinkle pepper Jack over the top, cook until melted and eggs reach 160°F, then turn OFF, serve, and let the glass cool before wiping.

Ingredients

• 2 cups small diced cooked potatoes
• 6 ounces cooked breakfast sausage, sliced
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped parsley

Method

1. 1Place a wide induction-compatible skillet on the Duxtop with clear ventilation space.
2. 2Select level 8 to 10 and preheat for 1 to 2 minutes, then add olive oil.
3. 3When the oil shimmers, add potatoes in an even layer and cook 6 to 8 minutes, turning occasionally, until browned.
4. 4Add sausage, onion, bell pepper, paprika, and salt.
5. 5Lower to level 5 if browning happens too fast, then cook 8 to 10 minutes until vegetables soften and sausage is hot.
6. 6Turn the cooktop OFF, sprinkle with parsley, serve, and let the glass surface cool before wiping clean.

Ingredients

• 4 slices bacon, chopped
• 1/2 cup diced bell pepper
• 1/4 cup sliced green onion
• 4 large eggs
• 1/4 teaspoon black pepper
• 2 tablespoons shredded cheddar cheese

Method

1. 1Set an induction-compatible skillet on the Duxtop before heating and leave space around the vents.
2. 2Select level 7 and cook bacon for 6 to 8 minutes, stirring often, until crisp.
3. 3Spoon off excess drippings, leaving about 1 tablespoon in the skillet.
4. 4Add bell pepper and cook 2 minutes until slightly tender.
5. 5Lower to level 3 to 4, crack in the eggs, and cover for 3 to 4 minutes until whites are set and yolks are cooked as desired.
6. 6For food safety, cook eggs to 160°F if fully set eggs are preferred; turn OFF, add green onion and cheddar, serve, and cool the glass before cleaning.

Ingredients

• 1 tablespoon olive oil
• 2 cups peeled small-diced sweet potato
• 1/2 cup diced onion
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 2 tablespoons water
• 3 large eggs
• 1 tablespoon chopped cilantro

Method

1. 1Place a lidded induction-compatible skillet on the Duxtop and keep vents clear.
2. 2Select level 7 to 9, preheat 1 minute, then add olive oil.
3. 3Add sweet potato, onion, paprika, and salt; cook 6 minutes, stirring occasionally, until edges begin to brown.
4. 4Add water, cover, and lower to level 4 to 5 for 6 to 8 minutes until sweet potato is tender.
5. 5Make three small wells, crack in the eggs, cover again, and cook 3 to 5 minutes until eggs reach your preferred doneness.
6. 6Cook eggs to 160°F for fully set eggs, then turn OFF, garnish with cilantro, serve, and let the glass cool before wiping.

Ingredients

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 3 cups baby spinach
• 1 cup cooked brown rice
• 2 large eggs
• 1/4 teaspoon kosher salt
• 1 tablespoon grated Parmesan cheese

Method

1. 1Set an induction-compatible skillet on the Duxtop before heating, with open space around the vents.
2. 2Select level 5 to 6 and preheat for 1 minute, then add olive oil.
3. 3Add garlic and stir for 20 seconds, just until fragrant.
4. 4Add spinach and cooked rice; stir 2 to 3 minutes until spinach wilts and rice is hot.
5. 5Push mixture to the sides, lower to level 3 to 4, and crack eggs into the center.
6. 6Cover and cook 3 to 4 minutes until eggs reach 160°F if fully set, then turn OFF, top with Parmesan, serve, and cool the glass before wiping.

Ingredients

• 1 teaspoon olive oil
• 6 ounces cooked turkey sausage, crumbled or sliced
• 4 large eggs
• 2 tablespoons milk
• 1/4 teaspoon kosher salt
• 1/4 cup diced tomato
• 1 tablespoon chopped parsley

Method

1. 1Place an induction-compatible nonstick skillet on the Duxtop with the vent area clear.
2. 2Whisk eggs, milk, and salt in a bowl.
3. 3Select level 6, preheat 1 minute, add olive oil, and warm the turkey sausage for 2 to 3 minutes.
4. 4Lower to level 3 to 4 and pour in the eggs.
5. 5Stir gently until soft curds form and the sausage is evenly mixed through.
6. 6Fold in tomato, cook until eggs reach 160°F, then turn OFF, garnish with parsley, serve, and let the glass cool before wiping clean.

Ingredients

• 1 tablespoon neutral oil
• 1 cup cooked rice, chilled if possible
• 1/2 cup frozen peas and carrots
• 2 large eggs, beaten
• 1 tablespoon low-sodium soy sauce
• 1 sliced green onion
• 1 teaspoon toasted sesame oil

Method

1. 1Set a flat-bottom induction-compatible skillet on the Duxtop before heating.
2. 2Select level 7 and preheat for 1 minute, then add neutral oil.
3. 3Add rice and peas and carrots; stir-fry 4 to 5 minutes until hot and lightly sizzling.
4. 4Push rice to one side, lower to level 3 to 4, and pour beaten eggs into the open side.
5. 5Stir the eggs until softly set, then mix them through the rice.
6. 6Add soy sauce and sesame oil, cook until steaming and eggs reach 160°F, then turn OFF, top with green onion, serve, and cool before cleaning.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can crushed tomatoes, 14.5 ounces
• 5 large eggs
• 2 tablespoons chopped parsley

Method

1. 1Place a lidded induction-compatible skillet on the Duxtop and keep vents open.
2. 2Select level 7, preheat 1 minute, then add olive oil.
3. 3Cook onion and bell pepper for 4 minutes until softened, then stir in garlic, cumin, and paprika for 30 seconds.
4. 4Add crushed tomatoes and bring to steady bubbling, then lower to level 3 to 4.
5. 5Simmer 6 to 8 minutes until slightly thickened, stirring occasionally with a silicone or wooden utensil.
6. 6Make five wells, crack in eggs, cover, and cook until set to 160°F, then turn OFF, garnish, serve, and cool the glass before wiping.

Ingredients

• 4 large eggs
• 1/3 cup cottage cheese
• 1/4 teaspoon kosher salt
• 1 teaspoon butter
• 1 cup baby spinach, chopped
• 1 tablespoon sliced green onion
• Black pepper, to taste

Method

1. 1Set an induction-compatible nonstick skillet on the Duxtop before heating.
2. 2Whisk eggs, cottage cheese, and salt until lightly blended.
3. 3Select level 3 to 4 and preheat for 1 minute, then add butter.
4. 4When butter melts gently, add spinach and stir 30 to 60 seconds until just wilted.
5. 5Pour in the egg mixture and stir slowly, lowering to level 2 if curds form too fast.
6. 6Cook until creamy but set and eggs reach 160°F, then turn OFF, top with green onion and pepper, serve, and cool before cleaning.

Ingredients

• 2 small flour tortillas, cut into strips
• 1 tablespoon neutral oil
• 4 large eggs, beaten
• 1/4 cup salsa
• 1/4 cup shredded Monterey Jack cheese
• 1 tablespoon chopped cilantro
• 1/4 avocado, diced

Method

1. 1Place an induction-compatible nonstick skillet on the Duxtop and leave open space around the vents.
2. 2Select level 5 to 6, preheat 1 minute, and add the oil.
3. 3Add tortilla strips and cook 2 to 3 minutes until lightly crisp at the edges.
4. 4Lower to level 3 to 4, add beaten eggs, and stir gently so the tortillas fold into the curds.
5. 5Spoon salsa over the eggs and sprinkle with cheese.
6. 6Cook until cheese melts and eggs reach 160°F, then turn OFF, top with cilantro and avocado, serve, and cool the glass before wiping.

Ingredients

• 1 cup finely chopped broccoli florets
• 2 tablespoons water
• 1 teaspoon butter
• 4 large eggs
• 2 tablespoons milk
• 1/4 teaspoon kosher salt
• 1/3 cup shredded cheddar cheese

Method

1. 1Set a lidded induction-compatible nonstick skillet on the Duxtop before turning it on.
2. 2Add broccoli and water, select level 6, cover, and steam 2 to 3 minutes until bright green.
3. 3Uncover and cook 1 minute until water evaporates, then add butter.
4. 4Whisk eggs, milk, and salt, lower the cooktop to level 3 to 4, and pour into the skillet.
5. 5Stir gently until soft curds form around the broccoli.
6. 6Sprinkle cheddar over the top, cook until melted and eggs reach 160°F, then turn OFF, serve, and let the glass cool before wiping.

Ingredients

• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 4 large eggs
• 1/8 teaspoon kosher salt
• 1 tablespoon chopped parsley
• 1 teaspoon chopped chives
• Black pepper, to taste

Method

1. 1Place an induction-compatible nonstick skillet on the Duxtop and keep the vents clear.
2. 2Select level 4 to 5 and preheat for 1 minute.
3. 3Add butter and olive oil; when the butter foams gently, crack in the eggs.
4. 4Cook 2 to 4 minutes, spooning a little herb butter over the whites, until the whites are set.
5. 5For fully cooked eggs, continue until yolks are firm or the eggs reach 160°F.
6. 6Turn the cooktop OFF, sprinkle with salt, parsley, chives, and pepper, serve, and let the glass cool before wiping clean.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced bell pepper
• 1/2 cup corn kernels
• 1/4 cup diced onion
• 4 large eggs
• 1/4 teaspoon kosher salt
• 2 tablespoons crumbled queso fresco or feta

Method

1. 1Set a flat-bottom magnetic skillet on the Duxtop before heating.
2. 2Select level 6 to 7, preheat 1 minute, then add olive oil.
3. 3Add bell pepper, corn, and onion; cook 4 to 5 minutes until the vegetables soften and lightly sizzle.
4. 4Whisk eggs with salt, then lower the cooktop to level 3 to 4.
5. 5Pour eggs into the skillet and stir gently until soft curds form.
6. 6Cook until eggs reach 160°F, sprinkle with queso fresco or feta, turn OFF, serve warm, and let the glass cool before wiping.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced cooked potatoes
• 1/2 cup diced zucchini
• 1/2 cup diced bell pepper
• 1/2 cup baby spinach
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon kosher salt
• 4 large eggs

Method

1. 1Place a large induction-compatible skillet with a lid on the Duxtop and keep the vents clear.
2. 2Select level 7 to 9, preheat for 1 minute, then add olive oil.
3. 3Add cooked potatoes, zucchini, bell pepper, Italian seasoning, and salt; cook 7 to 8 minutes until browned in spots.
4. 4Stir in spinach until wilted, then lower the cooktop to level 4 to 5.
5. 5Make four wells in the vegetables and crack in the eggs.
6. 6Cover and cook until whites are set and eggs reach 160°F if fully cooked, then turn OFF, serve, and let the glass cool before wiping.