Perfect Steamed Boiled Eggs Recipes

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HARD-STEAMED EGGS



Hard-Steamed Eggs image

Look no further for a method to make hard-cooked eggs. Fresh or old, they are easy to peel. This works for 1 to 12 eggs.

Provided by bd.weld

Categories     Appetizers and Snacks

Time 40m

Yield 12

Number Of Ingredients 1

12 eggs, at room temperature

Steps:

  • Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to just below a boil. Add eggs to steamer insert and steam for 15 minutes.
  • Immediately transfer eggs to a bowl of ice water until cool enough to handle. Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes. Peel.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

THE PERFECT BOILED EGGS



The Perfect Boiled Eggs image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 1 dozen eggs

Number Of Ingredients 2

1 dozen large eggs
1 teaspoon baking soda

Steps:

  • Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
  • Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

HOW TO MAKE PERFECT HARD-BOILED EGGS



How to Make Perfect Hard-Boiled Eggs image

Get a perfect hard-boiled egg every time with these simple tips. With hard-boiled eggs in the refrigerator, you always have the components of a satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 dozen

Number Of Ingredients 1

12 large eggs, room temperature

Steps:

  • Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
  • Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

HOW TO MAKE PERFECT HARD BOILED EGGS



How to Make Perfect Hard Boiled Eggs image

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Provided by Chef John

Categories     Appetizers and Snacks

Time 50m

Yield 6

Number Of Ingredients 1

6 eggs

Steps:

  • Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
  • Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

PERFECT BOILED EGGS



Perfect Boiled Eggs image

If your goal is perfectly smooth, blemish-free boiled eggs that jump out of their shells every single time, I've got bad news: No technique in the world can promise that level of perfection. But armed with data from scientific tests done with more than 90 testers and more than 700 boiled eggs, this technique for boiled eggs - technically steamed, as they cook in just an inch of water - will maximize your odds. Fresher eggs will take slightly longer to peel, but they should peel just as cleanly as older eggs. The eggs in this recipe should be cooked straight from the refrigerator; reduce cooking times by 1 minute if using room-temperature eggs.

Provided by J. Kenji López-Alt

Categories     breakfast, brunch, dinner, easy, quick, weekday, main course

Time 10m

Number Of Ingredients 1

Up to 12 eggs (see note)

Steps:

  • Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
  • Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It's O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
  • Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don't mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.

PERFECT STEAMED BOILED EGGS RECIPE



Perfect Steamed Boiled Eggs Recipe image

Steaming cooks eggs more gently, for easy-to-peel "hard-boiled" eggs with tender whites.

Provided by J. Kenji López-Alt

Categories     Snack     Side Dish     Breakfast and Brunch     Quick and Easy

Time 35m

Yield 6

Number Of Ingredients 2

1 tray of ice cubes (optional; for serving cold)
6 eggs

Steps:

  • If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.
  • Add 1 inch of water to a large pot. 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 eggs or 12 minutes for hard-boiled.
  • Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling.
  • To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)

Nutrition Facts : Calories 72 kcal, Carbohydrate 0 g, Cholesterol 186 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, Sodium 71 mg, Sugar 0 g, Fat 5 g, ServingSize Makes 6 eggs, UnsaturatedFat 0 g

A PERFECT HARD-BOILED EGG



A Perfect Hard-Boiled Egg image

Master this simple technique and every hard-boiled egg you make from here on out will have a perfectly-cooked, creamy sunshine center. Here are loads of recipes to make with them.

Provided by Julia Moskin

Categories     breakfast, brunch, easy, lunch, quick, snack, finger foods, main course, side dish

Time 20m

Yield Varies

Number Of Ingredients 2

Eggs
1 teaspoon salt

Steps:

  • Place eggs in a single layer in a heavy saucepan and cover with cold water by at least 1 inch. Add 1 teaspoon salt (Salting the water helps minimize leaks if the eggs crack in the pan; the egg whites coagulate and seal off the crack more quickly). Turn the heat to high. As soon as the water comes to a gentle boil, turn off the heat and cover the pan.
  • For creamy yolks, remove the lid after 10 minutes and run cold water over eggs for 1 minute. Set aside to cool at room temperature. For firmer yolks, leave the eggs to cool in the cooking water, uncovered, for up to 2 hours. To test if an egg has been cooked, spin it on a counter. A hard boiled egg spins faster than a raw egg.
  • To peel, gently tap a boiled egg against the counter, turning and tapping to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. Running the egg under cold water is not necessary, unless they are too hot to handle.

PERFECT HARD-BOILED EGGS



Perfect Hard-Boiled Eggs image

I believe this to be the perfect recipe for hard-boiled eggs. The eggs peel so easily, most can be peeled in one simple motion. The egg yolk itself is a nice yellow color without the greenish tinge that sometimes occurs when making hard-boiled eggs.

Provided by wackerd

Categories     Appetizers and Snacks

Time 35m

Yield 12

Number Of Ingredients 1

12 eggs

Steps:

  • Fill a large pot halfway with water, making sure the pot is large enough to contain eggs in a single layer. Bring to a boil over high heat.
  • Place eggs in boiling water individually using a large spoon, making sure not to break them. Continue to boil for 1 minute. Remove from heat, cover, and let stand for 25 minutes.
  • Place eggs under cold water until eggs have cooled.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 61.6 mg, Sugar 0.3 g

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