Why the [insert swear word] are my steamed eggs suddenly developing oxidation ring???

M

marilynfl

Moderator
They NEVER did that before and I'm still making them the same way (I think...although I had to look at the calendar clock to see what day it was, so...)

Bring 1.5" of water to boil

Add steamer rack with room-temperature eggs.

Cover and steam for 11 minutes.

Immediately put in very cold water to stop process.

Refrigerate.

They are peeling beautifully but look horrible when cut open.

I'm making deviled eggs right now so it's not so apparent, but I like adding them to salads and that just looks nasty.

 
Strange! It might be your eggs. I do it the same way, maybe a little more boiling water and for 12

Min and then directly into the ice bath until cool. Refrigerate until needed. No problem unless I keep them over more than 3 days or so.

 
I wonder if this might be the reason: all steam may not be equal

I've been using electric stoves for decades (not by choice) and typically leave the steaming eggs on a low simmer as I'm usually working around the house.

However, Mom's gas stove has a power burner with enough BTUs to match the flaming caldron used to bring Voldermort back to life. I crank that puppy UP when steaming the eggs but had still kept the same length of timing.

I'll try a few eggs today with a simmer and smaller burner, but keep the timing the same.

Note: Read the comments in the link below: menarino addressed the issue quite clearly.

https://www.finecooking.com/article/whats-the-difference-between-a-simmer-and-a-boil

 
Might be that, Marilyn but for me it depends o how many eggs and the length of the steam

My industrial-strength gas stove fires pretty hot. I use different timing for different amounts of eggs I am steaming and I always use the hottest setting of the burner. I use more water than you do and I take the eggs directly from the refrigerator. If I am steaming 8-10 eggs I let it go for 16 min. If I am steaming 5-7 eggs I let it go for 12 min. The type of eggs doesn't seem to matter to my method but if I have really small eggs I'd cut the time a bit. My timing is based on large eggs and I've steamed fresh out of the coop and long time in the grocery store eggs.

 
You saved the hard-boiled egg day, Cathy. I think it was the high heat + room temperature

eggs that was simply too much for my last two batches.

For a test I steamed 4 eggs (didn't want to waste a dozen in case I screwed up again) made the same way as before but took these eggs right out of the refrigerator cold and into the steamer to start the 12 minutes. That seems to have made all the difference.

Before I was leaving them out overnight to get to room temp (75 degrees) and then still steaming for 11 minutes.

This photo shows both examples at 12 minutes.

Thank you!

https://recipeswap.org/fun/wp-content/uploads/swap-photos/HB-Eggs.jpg

 
Good. Interesting though that it looks like you could have steamed for another 30 secs to a minute

That would be the difference in burners between yours and mine I think. At 12 min for 4 eggs mine would have been solid in the center of the yolk.

 
WOW! I steam three eggs for 17 minutes. I don't get the green ring.

I have a flat top electric stove. I take the eggs and put them in a bowl of warm water to bring their temp up. Put the lotus folding stainless steamer in a pot and add water just below the steamer level. Put that on high until it's boiling, lower the heat to a simmer and add the three eggs. Steam for 17 minutes and then plunge in a bowl of ice water.

Then put about 2 inches of water in a coffee mug, cover it with my had and shake vigorously then slip the peel off in one piece. When I slice it, the yolk is dry but no green ring and the white is solid.

Same process for soft steamed egg for Pho but steam for 6 minutes.

 
Probably the longer time because you back the heat down to simmer is my guess Michael

 
Ah, well there is that. I'll have to consider that next time hahahahaha

 
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