A cooking device suitable for cooking an associated food item includes a body including an upper portion, a lower portion, and an aperture between the upper and lower portions. Each of the upper and lower portions is configured to receive the associated food item and the aperture adapted to allow the associated food item to travel from the upper potion to the lower portion. The lower portion has at least one opening arranged to allow an associated cooking fluid to flow into the lower portion allowing the lower portion in use to become at least partially submerged in the associated cooking fluid.一種適於烹飪食材的烹飪器具包括一本體,該本體具有一上部和一下部,以及在該上下部之間的一穿孔,該上下部被配置為讓食材可經由該穿孔從該上部通到該下部,該下部具有至少一孔洞,該孔洞為可使一烹飪液體流進該下部中,從而使得該下部在使用時至少一部分為浸沒在該烹飪液體中。100‧‧‧烹飪器具(煮蛋器)102‧‧‧本體104‧‧‧上部106‧‧‧下部110‧‧‧穿孔112‧‧‧孔洞120‧‧‧第一側壁122、124、142、144‧‧‧端部126‧‧‧第一底部128‧‧‧第一開口132‧‧‧突片136‧‧‧內表面138‧‧‧外表面140‧‧‧第二側壁146‧‧‧第二底部148‧‧‧第二開口162‧‧‧支撐件C1‧‧‧第一縱向軸線C2‧‧‧第二縱向軸線172‧‧‧水位線V1‧‧‧第一容置空間V2‧‧‧第二容置空間
