Steamed Eggs in Shells

[mike_d]

Bring a small amount of water in steamer up to boil, then reduce temperature to medium.

Add one or more eggs to the steamer, cover, and let cook.
The eggs should be almost completely hard “boiled” in about 12 minutes. Dim sum hard egg? I thought I would try it since I was steaming a head of broccoli anyway :idea: My 1st attempt was ~20 min in the steamer basket starting out with ice cold eggs. Eggs came out fine, I just tried one, its easy peel probably 20 minutes is too long as there was some sulfur smell and yolk was pretty hard :q:

http://www.americastestkitchen.com/ibb/posts.aspx?postID=187483

[glendarc]

Hmmm ... if 12 mins. is almost hard-cooked then I'll probably try about 8 mins. tomorrow morning for breakfast - I've been on an "in the shell" kick for a while and I prefer them semi soft-cooked. I'll try to remember to come back with a report on success (or failure).

[glendarc]

I steamed my eggs for 8 mins. as planned and they came out on the hard side of medium-cooked - the yolk was softish but not at all runny. Tomorrow I'll try 7 minutes and they should be just about right - sort of medium-cooked with a slightly runny yolk but the white completely cooked. :yum:

[mike_d]

I steamed my eggs for 8 mins. as planned and they came out on the hard side of medium-cooked - the yolk was softish but not at all runny. Tomorrow I'll try 7 minutes and they should be just about right - sort of medium-cooked with a slightly runny yolk but the white completely cooked. :yum:Great! What gave me this preexistent :idea: was an infomercial for the "perfect egg steamer" or some such?

Anyway, next time ill try ~8 minutes as I am at sea level (if it makes any difference) :cool:

The biggest variable is your starting egg temperature I would assume? My meat & egg mini fridge holds around 35*F. :D

[glendarc]

Mike, I'm at sea level too and it probably does make a difference. My eggs were cold out of the fridge - I haven't tested the temp in my fridge. Things are kept very cold, but nothing freezes in there except on the very hot (for here - around 95 F in my non-airconditioned kitchen) days, when the sun beats down on it from the skylight so it has to work extra hard.

[mike_d]

I just did another batch of 7 Omega III eggs. Took em out of the fridge then I boiled water in the veggie steamer and when steaming well I added in the eggs. I set my timer for 15 minutes; but I took one egg out after 12 minutes to check it. I put the egg in cold water for a minute or two then peeled and it was perfect. No sulfur no gray ring or strong flavors due to over-cooking. The egg tasted like an egg steamed in a frying pan (my usual fried egg making method). Ill be using this process from now on-- it's vastly superior to the usual boiling IMO. Give it a try.