Steamed Not Boiled Eggs Recipes

HARD-STEAMED EGGS

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.

EASY PEEL EGGS (SOFT, MEDIUM, OR HARD)

Steps:

• Place the steamer basket or rack in a lidded saucepan or pot, and fill with as much water as needed to reach the bottom of the steamer basket (about 1 inch or so). Heat the water on high heat until it is rapidly boiling. Remove the pot from the heat and quickly but gently place the eggs in an even layer at the bottom of the steamer basket. Put the pot back on the burner, reducing the heat to medium high. Cover the pot. Set your timer for 6 minutes for soft boiled, 10-12 minutes for not-quite hard boiled with a partially translucent and bright yolk, or 13-15 minutes for fully cooked-through hard boiled. Remove the eggs to a bowl of ice water with a slotted spoon, or run cold water directly into the pan to cover the eggs and quickly cool them. To best preserve freshness, store the eggs, unpeeled, in the refrigerator for up to a week.

HARD NOT-BOILED EGGS

Steps:

• Add an inch of water to a 3-to 4-quart saucepan with a tight-fitting lid. Bring the water to a boil over medium-high heat. Fill a large bowl with room temperature water and have it standing by near the cooktop.
• When the water reaches a boil, retrieve eggs from the refrigerator and place in a folding steamer basket. Carefully lower into the pot, cover, and steam for exactly 11 minutes for a set egg that still has a slightly creamy yolk. If you're looking for something harder, go for 12 to 13 minutes.
• Carefully remove the steamer basket and transfer the eggs to the bowl of water. Allow them to cool down just enough to handle comfortably, 30 seconds to 2 minutes max. Carefully crack the shell by tapping on a flat surface and peel under the water, being careful to remove both the shell and the membrane just underneath.
• Pat dry and consume whole while still warm. If you're planning to split in half for say, deviled eggs, cool thoroughly before slicing.

FOOLPROOF HARD-COOKED EGGS

Steps:

• Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.

STEAMED, NOT BOILED, EGGS

Steps:

• 1. Put eggs (with shells) to cook in a bowl of hot water.
• 2. Choose a pot that will hold your steamer basket and one with a tight-fitting lid. Add a steamer basket to the pot.
• 3. Add enough water to pot so that it comes to the bottom of the steamer basket. Bring the water to a boil.
• 4. Gently, add the eggs with shells from the bowl to the steaming basket. Cover the pot tightly.
• 5. Turn the heat to low-medium. Steam the eggs for 15 minutes.
• 6. Remove the steamed eggs to a bowl of cold water and ice--enough to cover them. Let set 10 minutes.
• 7. Crack the shells all over and peel. You will be able to peel the eggs easily.

HOW TO MAKE PERFECT HARD BOILED 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.