The Water Line Is the Timer
There's no dial. The measuring cup is marked for soft, medium and hard, and the amount of water you pour onto the plate decides how long it steams before the water runs out and the buzzer sounds. It's a simple system that works well once you know your preference, and owners say the guide's cook times are close. Steam is also kinder to eggs than a rolling boil: they don't knock against each other, the heat reaches the shell evenly, and whites stay tender. That, plus the piercing pin, is why easy peeling comes up so often. It takes some trial and error to land on your ideal yolk, and at high altitude you'll want a couple of extra minutes.