Today I cooked scrambled egg on toast and coffee, using two "burners", and had it all piping hot and delicious at the same time - I used the top of my kettle to keep the buttered toast hot whilst I was cooking the scrambled egg. You will normally be able to use one set of tealights for more than one cooking session, but, if reusing them, you need to watch carefully to ensure that they don't go out, thus slowing down your cooking.
Supplies:
Steps:
If you are cooking a food which needs to boil and then simmer, you can reduce heat by using tongs to move some tealights away from saucepan. It is important not to use a saucepan or kettle with too great a diameter, because the base may reflect too much heat back to tealights, setting the wax on fire. Signs that this is happening are small curls of black smoke (not steam) coming from under edges of saucepan or kettle and/or a steady phut-phut-phut sound.
If this happens, have your large extra pan ready, lift away kettle or saucepan, and invert extra pan over flames to extinguish. Leave for ten minutes before lifting covering pan away; bear in mind that there may be a quantity of acrid black smoke when you lift pan away.
It is possible to make toast using this method - you will need a stainless steel plate or tray the right size to hold two slices of bread side by side (any bigger and you risk a pan fire - see above), and you will need to check the bread at frequent intervals. You may want to change the tealight assembly to a more oval shape in order to make toast.
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