I plan to steam some hard-boiled eggs for the first time this evening & have read all the comments

W

wigs

Well-known member
entered about this process from posters here. A question: When I have boiled eggs in water in order to HB them, I have always pierced the large end of the egg with an egg piercer (think needle) so it would not crack or burst open or leak while it boiled. Do I need to pierce each egg before steaming to the hard boiled stage?

Thanks from anyone who can tell me!

 
I make them every other week using the Pressure cooker; the best IMHO. For giggles

please search Mar's posts on eggs. I love her engineering science on approaching cooking. I recall (With smiles) her story on trying to cook a perfect hard boiled egg. (Could have been on Gails!)

 
Hi wigs...I don't bothered piercing mine. Out of 8 or so, usually one will crack slightly, but

it doesn't seem to hurt it. Still peels as well as the others.

Here are the rules I tend to use:

1. Bring eggs to room temperature (put in a bowl of warm water)
2. Have water simmering before putting eggs in pot.
3. 11-12 minutes for about 8 eggs: eggs at room temp and water simmering >> timing is consistent.
4. Remember to pile ice over them immediately after taking them out.

I recently made a dozen and not a single one cracked nor did the shells stick. I still haven't nailed getting the yolks centered, though.

 
Really? I don't have a clue what that story was. I do remember that HB eggs were a consistent

failure until this method.

 
I just steamed 8 eggs yesterday with success

Similar to Marilyn: I put the eggs in a bowl of warm water to take the chill off while the inch or so of water comes to a boil under my steamer basket. Put in eggs, cover, leave on heat to keep the steam going (but I lower it a bit), cook for 13 minutes for Costco large eggs. Immediately dunk into plenty of ice and cold water. Let sit to stop cooking completely.
Crack gently on counter and put back in cold water while cracking others. Crackall over and roll in hands to loosen the shell. All peeled very nicely.
Good luck.

 
Somewhere in the archives here earlier today I remember reading that you had 3 foods you couldn't

manage to turn out properly when cookied--hard-boiled eggs was one of them so now you can scratch that one off your list!

 
One of the tricks for great steaming is to let the eggs come to room temp before steaming. Mine are

Always 100% perfect after 12 min. I wouldn’t do them any other way. Peels slip off, whites are tender.

 
PS. By the way, a neighbor who makes great deviled eggs shared her secret with me. A spoonful, or

So of deviled ham in the mix. Remember that stuff? They still sell it and it is great in the egg mixture.

 
I don't steam but when in the water beginning to boil I stir the eggs around

either clockwise or counterclockwise to center the yolk.

 
I LOVE this forum & also all of you posters--I had a rousing success on my 1st egg steaming foray.

I began last night by using Steve2 in LA's hint about how to center the yolks in hard-boiled eggs. I then brought 25 eggs to room temp using Michael in Sarasota's hint about letting them sit in a bowl of warm water beforehand while I waited on the steamer water to boil. Per Curious1's suggestion, I turned the heat down after putting the eggs into the steamer basket so the water was at a simmer with the lid on for the 13 minutes AngAk1 recommended. I pierced all 25 with my egg piercing tool--NOT A SINGLE ONE cracked or leaked! By the time I left for the office this morning, I had piped filling into 50 gorgeous deviled egg halves with nary a thin white wall, sprinkled each lightly with paprika and placed a toasted pecan half atop each. (My grandmother Wiggins always used to put coarsely chopped pecans in her deviled egg filling--I can't do that when I fill by piping (plugs up even a large tip) so I have resorted to garnishing each deviled egg half with a toasted pecan piece--I think nuts add a nice crunch.) Next time I plan to try Janet in NC's hint about adding some deviled ham to my deviled egg filling. If there are others whom I have neglected to mention who offered these same hints, my profuse apologies. Thank you, one and all!

An aside--I first read about steaming eggs at this site 4 years ago. Each time since 2014 I would think, "I have a mere 6 eggs to hard boil--or only a dozen--or whatever smallish number so I'll try steaming next time." Well, twenty-five eggs that were purchased just a week ago was my breaking point. WHY EVER DID I WAIT SO LONG TO STEAM EGGS? THEY PEEL LIKE A DREAM. (Old dog, new trick, perhaps? ha!)

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=189327

 
I tried this today too.

I only did 3 but I did put them in warmer water first. None of them cracked but I wanted a softer center so I went for 11 minutes. I didn't get a soft boiled egg but rather perfect hard boiled eggs. One thing that I did not do was turn the heat down so next time I will try that to attempt a soft boil (steam).

 
I always steam mine now - soft or hard

The original 11 minutes for hard boiled was for extra large eggs. Since I usually have large I steam them for 9-10 minutes for hard boiled.

About 5 or 6 for soft boiled.

They peel perfectly every time.

 
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