STEAMED SOFT BOILED EGGS RECIPE
Provided by By Christine's Recipes
Yield 2 to 3 serves
Number Of Ingredients 3
Steps:
- Method: Put water in a wok or a pot, about 2.5-cm / 1-inch in depth. Cover and bring it to a boil over high medium heat. You should see some steam releasing from the wok rim. Quickly remove the lid and carefully place eggs on a steaming rack. Cover and steam for 6 minutes. Transfer the eggs into a bowl of iced water. Let them cool to touch. Peel and cut open. The yolk will be runny. If the eggs are cooked for 12 minutes, they are completely cooked and the yolks are quite hard. If cooking for 10 minutes, the egg whites and yolks are cooked, yet the yolks are soft and not tough. So choose whatever you like to cook your own eggs somewhere between 6 to 10 minutes to get soft-boiled eggs.
SOFT HARD-BOILED EGGS
Here's my foolproof method for making hard-boiled eggs when we want softer, creamier yolks such as in salads. The steaming method is very precise, so you may need to experiment with different times, depending on the size of the eggs and the temperature of your fridge.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 12m
Yield 6
Number Of Ingredients 2
Steps:
- Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place the eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes. Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.
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 71.5 mg, Sugar 0.4 g
SOFT BOILED EGGS
Struggle to make perfect soft-boiled eggs with a runny centre? Just follow our foolproof recipe, then serve with toast soldiers or in a salad niçoise
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 5m
Number Of Ingredients 2
Steps:
- Fill a medium sized saucepan with water and bring to a rolling boil.
- Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
- Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.
Nutrition Facts : Calories 191 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Protein 19 grams protein, Sodium 0.5 milligram of sodium
PERFECT BOILED EGGS
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
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
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
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
More about "steamed soft boiled eggs recipes"
HOW TO MAKE SOFT-BOILED EGGS {EASY & FOOLPROOF}
From savorysimple.net
4.9/5 (15)Total Time 11 minsCategory Breakfast, BrunchCalories 78 per serving
- Add 1/2 inch of water to a medium or large saucepan, and bring the water to a boil on medium-high heat.
- Take the eggs directly from the refrigerator. Use tongs to VERY gently lay the eggs in the bottom of the pan.
- Run cold water into the pan for 30 seconds to halt the cooking process. Peel and serve immediately.
SOFT-BOILED EGGS USING A VEGETABLE STEAMER - FOOD …
From foodscienceinstitute.com
Estimated Reading Time 3 mins
EASY PEEL STEAMED EGGS (SOFT, MEDIUM, OR HARD)
From fountainavenuekitchen.com
SOFT HARD BOILED EGGS - HOW TO STEAM PERFECT HARD …
From youtube.com
BASIC SOFT BOILED EGGS | GET CRACKING
From eggs.ca
STEAMED SOFT BOILED EGGS - TOP 10 WIKI
From top10wiki.work
STEAMED VS. BOILED EGGS: SIMILARITIES AND DIFFERENCES EXPLAINED
From homekitchentalk.com
STEAMED BOILED EGGS IN INSTANT POT - RECIPE GARDEN
From recipe-garden.com
SOFT STEAMED EGGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE SOFT-BOILED EGGS | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
STEAMED SOFT BOILED EGGS - RECIPES DATABASE
From asepjunkies.blogspot.com
STEAMED OR BOILED EGG RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
HOW TO COOK SOFT-BOILED EGGS TWO WAYS | MARTHA STEWART
From marthastewart.com
STEAMED BOILED EGGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STEAMED SOFT BOILED EGG RECIPES - TUTDEMY.COM
From tutdemy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love