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I eat Momofuko eggs all the time, but since my eggs are 1 day or a little more old,
- Thread starter karennoca
- Start date
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Guest
Guest
Steaming eggs is so amazing. I can't believe I used to boil them.
Karen, I don't eat eggs Momofuko-style but I do make soft-steamed eggs once in a while for a wonderful pork ramen bowl. I usually do 6 eggs at a time. I get the water boiling then set the steamer over the top and let it go for 6-8 minutes. I don't bring the eggs to room temp first. I take them right out of the fridge. You will just have to experiment with timing.
Of the hundreds of eggs I have steamed since I discovered steaming vs boiling eggs, I have never had one egg hard to peel. Not even one. It is an amazing technique. I find when I steam until eggs are "hard boiled" once cooled down in ice water I can put them in the fridge before peeling and use later. They STILL peel easily.
Karen, I don't eat eggs Momofuko-style but I do make soft-steamed eggs once in a while for a wonderful pork ramen bowl. I usually do 6 eggs at a time. I get the water boiling then set the steamer over the top and let it go for 6-8 minutes. I don't bring the eggs to room temp first. I take them right out of the fridge. You will just have to experiment with timing.
Of the hundreds of eggs I have steamed since I discovered steaming vs boiling eggs, I have never had one egg hard to peel. Not even one. It is an amazing technique. I find when I steam until eggs are "hard boiled" once cooled down in ice water I can put them in the fridge before peeling and use later. They STILL peel easily.
michael-in-phoenix
Well-known member
Yes, my experience is the same. I go from fridge to steamer basket and let it go for...
...13 minutes for hard boiled, no soft yolks.
11 minutes if I want a slight soft spot in the yolks.
6 minutes for soft boiled yolks.
Michael
...13 minutes for hard boiled, no soft yolks.
11 minutes if I want a slight soft spot in the yolks.
6 minutes for soft boiled yolks.
Michael
Thanks all, and to Michael for the timing. I did my eggs for 10 minutes today
they were laid yesterday, and peeled perfectly, I have not cut one open yet as they are marinating in the soy mixture. Can't wait to try one and see how the 10 minutes did. I love that still creamy texture and the flavor of the soy, and sherry wine is fabulous. I leave my eggs in the soy sauce mixture until I am finished eating them. Love the strong flavor!. Mine did sit out on the counter for about an hour, so they were not that cold going in.
they were laid yesterday, and peeled perfectly, I have not cut one open yet as they are marinating in the soy mixture. Can't wait to try one and see how the 10 minutes did. I love that still creamy texture and the flavor of the soy, and sherry wine is fabulous. I leave my eggs in the soy sauce mixture until I am finished eating them. Love the strong flavor!. Mine did sit out on the counter for about an hour, so they were not that cold going in.
janet-in-nc
Well-known member
I steam room temp eggs for 12 min. Perfect for me. I occasionally had cold ones burst during
steaming. Those got used for egg salad, or better yet tuna and egg salad.
steaming. Those got used for egg salad, or better yet tuna and egg salad.
Steamed my room temp eggs for 10 min, put is ice bath, peeled and into Momofuko marinade
the yolks were not the creaminess like they are supposed to be, next time I will do 7 minutes, once I get this down, it will be great, now that I have the steamed eggs mastered. They peeled like a charm and were laid the day before. Love this method.
the yolks were not the creaminess like they are supposed to be, next time I will do 7 minutes, once I get this down, it will be great, now that I have the steamed eggs mastered. They peeled like a charm and were laid the day before. Love this method.