I was intrigued by the post about the method of steaming eggs instead of hard boiling them. So I took a dozen extra large eggs right out of the refrig, got some water boiling, put the steamer on it, put the eggs in the steamer, waited a few minutes until they were warmed up and put the timer on. I figured because I had a dozen eggs it might take a little longer than 11 minutes but at 12 minutes I took one egg out, plunged into ice water and was amazed at how easily it peeled. It was not quite hard so I let the others steam for a couple more minutes. 14 minutes total. I dumped them into the ice water and could not believe how easily they peeled! I have never had eggs peel that easily. I made egg salad with perfectly-cooked eggs. I am now a believer in this steaming method.
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A dozen steamed eggs later.....a report
- Thread starter CathyZ
- Start date
Did my own test today using 7 eggs, steamed for 11 minutes.
I messed up the timer on the microwave so not sure how long they steamed but I think about 11 minutes. They came out that lovely almost hard boiled with just a tiny bit of runny that I have always wanted to achieve. They were very cold (37° right out of the fridge). Peeling was a breeze! Egg was delicious.
I think it is going to be a test as you go type of thing, since I buy my eggs at the Farmer's Market, the ladies do not always lay the same size egg. Plus, sometimes I will steam them from room temperature, however testing one egg is not a problem, and if I have to leave them in a bit longer, that is easy too.
I messed up the timer on the microwave so not sure how long they steamed but I think about 11 minutes. They came out that lovely almost hard boiled with just a tiny bit of runny that I have always wanted to achieve. They were very cold (37° right out of the fridge). Peeling was a breeze! Egg was delicious.
I think it is going to be a test as you go type of thing, since I buy my eggs at the Farmer's Market, the ladies do not always lay the same size egg. Plus, sometimes I will steam them from room temperature, however testing one egg is not a problem, and if I have to leave them in a bit longer, that is easy too.
G
Guest
Guest
my eggs are also various sizes, and sometimes quite "soiled"
When I first started getting eggs from this source I went online to find out the best way to clean them. The safest way was a quick wash in the hottest water my gloved hand could tolerate, immediately before use. When I get a fresh dozen I transfer them, poop and all, into one of those plastic boxes meant for camping, and slide that into a ziptop bag for storage in my fridge. When I steam them I tend to use the very large and very small eggs and save the more standard large sized ones for recipes. I either remove the small ones first or use the smaller ones for salads and to give my husband. I rather like the very large slightly soft-yolked ones. BTW - to help with recipes, a commercial large egg weighs about 60 grams in the shell, 50 grams without the shell.
When I first started getting eggs from this source I went online to find out the best way to clean them. The safest way was a quick wash in the hottest water my gloved hand could tolerate, immediately before use. When I get a fresh dozen I transfer them, poop and all, into one of those plastic boxes meant for camping, and slide that into a ziptop bag for storage in my fridge. When I steam them I tend to use the very large and very small eggs and save the more standard large sized ones for recipes. I either remove the small ones first or use the smaller ones for salads and to give my husband. I rather like the very large slightly soft-yolked ones. BTW - to help with recipes, a commercial large egg weighs about 60 grams in the shell, 50 grams without the shell.
I wondered about the room temp...,my eggs were very cold and one of them
cracked open and leaked out white and yolk which cooked on the outside of the shell. One egg cracked open but did not leak. The others were fine. Next time, I will plan ahead and let them come to room temp, maybe even taking out the night before.
cracked open and leaked out white and yolk which cooked on the outside of the shell. One egg cracked open but did not leak. The others were fine. Next time, I will plan ahead and let them come to room temp, maybe even taking out the night before.
REC: Steamed boiled eggs...
Steamed Boiled Eggs
Recipe By: J.Kenjil Lopez-Ast - Chief Creative Officer of Serious Eats
Ingredients:
1 tray of ice cubes
6 eggs
SPECIAL EQUIPMENT:
Large pot with steamer insert
Directions:
1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.
2. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat.
3. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard.
4. Serve immediately if serving hot. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.
5. Store in the refrigerator for up to 5 days.
Steamed Boiled Eggs
Recipe By: J.Kenjil Lopez-Ast - Chief Creative Officer of Serious Eats
Ingredients:
1 tray of ice cubes
6 eggs
SPECIAL EQUIPMENT:
Large pot with steamer insert
Directions:
1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.
2. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat.
3. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard.
4. Serve immediately if serving hot. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.
5. Store in the refrigerator for up to 5 days.
Yet another convert! I used Michael's idea to warm the cold eggs while the water came to a boil.
Steamed 4 eggs for 11 minutes, submerged immediately in water filled with ice. Peeled PERFECTLY! Yolk was about 90% firm, very tender, no oxidation ring.
Alrighty! That means I FINALLY get to scratch one off my "single food item failure" list. These would be such simple preparations that ANYONE should be able to make them consistently. I would be the exception to that rule.
That list included:
hard-boiled eggs
coffee
sweet plantains
Steamed 4 eggs for 11 minutes, submerged immediately in water filled with ice. Peeled PERFECTLY! Yolk was about 90% firm, very tender, no oxidation ring.
Alrighty! That means I FINALLY get to scratch one off my "single food item failure" list. These would be such simple preparations that ANYONE should be able to make them consistently. I would be the exception to that rule.
That list included:
hard-boiled eggs
coffee
sweet plantains
richard-in-cincy
Well-known member
I need to try this. Thanks for the report!!!