1) Eggs need to be kept at room temperature for at least 2 hours. Otherwise, apparently, they crack badly while cooking. To fast track the process, I kept the eggs in warm water initially and left them there for 2 hours.
2) After two hours, move the eggs into the rice cooker then dissolve the salt (1/2 tsp) in the water (3/4 cup) and pour it onto the eggs. Cook it for 50 mins in a rice cooker. (I used the multi cook function where I can set the timer). Serve.
