Hard-boiled eggs, a revelation!

S

sallybr

Well-known member
When Cindy visited us, one of the things she told me was the way she's been making hard boiled eggs lately

instead of boiling them in water, she steams them for 11 minutes

I was skeptical, but tried it - AMAZING! Not only the eggs will be perfectly cooked, and of course you can tweak the time a little to get them just the way you like - but the best part is: THEY PEEL EASILY and perfectly

even very fresh eggs!

I cannot tell you how much I love this..... I eat eggs almost on a daily basis for lunch, but hard boiled eggs can be such a pain, you never know if they will peel nicely, and I tried every single method available - boil, shut down the heat, wait 15 minutes, wait 9 minutes, wait 7 minutes but do 20 push-ups while you wait.... nothing worked as well as steaming the eggs

you go ahead and try it, and then send flowers and a thank you note to Cindy

(just be careful and keep in mind the eggs are VERY HOT in the steamer, don't grab them with your bare hands like "someone" did)

 
Interesting! I have one question...

After they are steamed, so you cool them quickly, by running cold water over them, or just let them cool on their own?

I have always put the eggs into cold water, slowly brought them up to a slight boil, then turned off the heat, let sit for 5 minutes, then run cold water into the pan to cool the eggs.

 
sorry, good question...

.... from the steamer they go straight into cold water to stop the cooking

 
Haven t tried that....

...yet! Because I am sooooo in love with the perfectly beautifully peeled hard boiled that someone better stop me

I won't even tell how many eggs I've had since Cindy left, but it's a good thing my cholesterol is too low

I intend to try soft boiled soon.... I am thinking of 6 minutes - maybe Cindy has tried them?

 
Fantastic, must try! I'd heard about Costco having aready peeled ones and was going to buy...

It's the peeling that gets me. No matter what method I've tried -- peeling is always a serious PITA.

I'd just heard Costco carries pre-peeled hard boiled eggs by the dozen(s) and was going to try some. Will try this first.

 
Just can't imagine hard boiled eggs being sold in any store. First ones I saw were in glass jars,

a bunch of hard boiled eggs just sitting there looking at me! Don't know why it turns me off, but it does. So easy to do at home. If they are the perfect texture and taste, it would be wonderful for a mass of deviled eggs for a crowd, however, or a huge potato salad or two. Has anyone tried them?

 
the idea is not mine, I saw it on eGullet and was so happy it worked

 
Will need to try. I boiled some week old free range eggs...

for dressed eggs and I could not peel them at all. Tiny chipping paint particles the size of a pinhead. It was like Dracula trying to scratch his way out of the coffin. I finally gave up, cut the eggs in half in their shells, scooped out the contents, and made egg salad.

I don't remember eggs doing this 30 years ago? Am I just not remembering right?

Has something changed?

 
The eggs, they are a LOT fresher. . . .

Since salmonella is possible, and since the eggs are picked up and chilled daily, and always, from egg ranch to grocery store, the eggs are very, very fresh.

I mean, I remember eggs peeling like a dream and the only eggs that stuck (like those little paint chips of shells) were the eggs we got from our own chickens. Now I have to remember to set a carton of eggs out for 3-5 days if I want good peelers whether or not they home produced! Notes to myself are left out to make sure I "age" any eggs that I will be using for deviled eggs.

Since the eggs are so fresh, I have taken to poaching my eggs till hard-boiled and then using them for potato and egg salad. This works pretty well since my eggs stick together so well, but it is somewhat a pain the the you-know-where.

Bragging though: I can poach a mean egg; streamers kept *very* minimal, and virtually no sticking to the bottom of the pan. smileys/smile.gif

 
Perfect poached egg . No strings

Directions:

◾Fill a 1-cup (or larger) bowl (or mug) with 1/2 cup of water.
◾Add a pinch of salt to the water if you like.
◾Crack an egg into the bowl; make sure the egg is completely submerged.
◾Cover the top of the bowl with a small plate or saucer.
◾Microwave on HIGH power for 1 minute.

I love soft poached and find 1 minute and 10 seconds is PERFECT.

 
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