Some cosmetic changes in preparation for larger site changes in the works.

Close
mistral, http://ucanr.edu/blogs/SBMFP/

Perfect Steamed Boiled Eggs

Veteran Member
2241 posts
Joined: Dec 31, 2005

Options

Posted to Thread #171 at 3:34 pm on Mar 22, 2015

Perfect Steamed Boiled Eggs
J. Kenji López-Alt Managing Culinary Director
Perfect Steamed Boiled Eggs

For the most evenly cooked, tender hard boiled eggs, forget the boiling water, use a steamer instead.
Why this recipe works:

Placing eggs into a pot full of steaming water cooks them evenly and gently with less risk of cracking than dropping them into simmering water.
Chilling the eggs immediately after boiling ensures that they come out perfectly shaped with no air space indentation on their fat end.
Starting the eggs hot and peeling under running water makes for easy, divot-free peeling almost every time.

1 tray of ice cubes
6 eggs

Procedures
If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard. 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. Store in the refrigerator for up to 5 days.

mistral's Notes: I have steamed home-raised eggs and chilled as directed, then stored unpeeled eggs in the refrigerator and they still peel very easily. I have steamed 12 eggs at a time, chilled using more ice, and this method still works. 12 minutes may leave you with some darker colored, less cooked looking egg yolks, if you cook by the dozen. Try steaming a minute or or two longer; I have steamed up to 14 minutes with good, tender, nice-peeling results.



A Proud "Master Food Preserver San Bernardino County" since 1996!


Other messages in this thread: