HARD NOT-BOILED EGGS
Like the name implies, these eggs are not technically boiled. I've been steaming eggs since '09, a method that makes them easier to peel than any other application I've yet tried. Steam is my choice because although it's hot, it's physically less violent than boiling water, ergo less likely to cause cracks. And steam is more reliable because unlike water, which drops in temperature when the eggs go in, steam is pretty much a constant at standard pressure.Also, we want those yolks nice and centered, and the best way to do that is to store them on their sides. Just secure the egg carton with several rubber bands and place on its side in the refrigerator for at least 5 days.This recipe first appeared in Season 2 of Good Eats: Reloaded.
Provided by Sarah Chanin
Categories Breakfast
Time 20m
Number Of Ingredients 1
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.
STEAMED EGGS
This is a fresh take on a basic steamed eggs recipe. Cremini mushrooms and tarragon bring it up-to-date while injecting great flavour that will appeal to today's tastes without the added calories.
Time 16m
Yield Serves: 3
Number Of Ingredients 8
Steps:
- In a large round shallow pot add enough water to come up the sides of the pot by ¼ inch (0.5 cm).
- Place a wire rack in the middle of the pot and bring the pot of water to the boil, reduce to a simmer.
- In an earthenware bowl, crack eggs making sure to keep yolks intact.
- Evenly add mushrooms, green onion, dollops of tomato sauce, olive oil, salt and pepper.
- Place bowl on top of the wire rack inside the pot and cover with a fitted lid.
- Allow to steam for 6 minutes.
- Carefully remove hot bowl from the pot and place on a plate.
- Pick tarragon leaves from the stems and add to eggs.
- Serve immediately.
Nutrition Facts :
HOW TO MAKE PERFECT HARD BOILED EGGS
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
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
HARD-STEAMED EGGS
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
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
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