Don’t Boil Them – Steam Your Eggs
In the early days of this blog, I thought I knew how to hard-boil an egg. Now I know better.
Steaming them is the answer, and I discovered that the eggs just beg to pop out of their shells. The shells came off in one continual piece.
My friend, Celi at The Kitchen’s Garden, mentioned one day that she ‘steamed’ eggs. Now Celi has chooks, otherwise known as chickens, or more specifically hens. She lives on a self-sustaining farm, and she’s up to her alligator logo, if she wore that sort of thing, with chook eggs. She ‘steams’ them a dozen and a half at a time, and she uses one of those “lotus-blossom-expandable-folding aluminium vegetable steamers. I don’t have one of those; I have a double-boiler steamer. I knew right off that my eggs would need more time than Celi’s because her steamer sits closer to the boiling water than my steamer.
So, here what I did. I brought of few inches of water in the bottom pan to a rolling boil, and then set the steamer pan with 4 eggs above it. Clapped on a tight-fitting lid, and set the kitchen timer for 13-minutes. No, I really truly have no clue why I chose 13-minutes. It could’ve chosen 15-minutes, but had I done that, I think they would’ve been slightly over-done. I just guessed, and guessed right. When the time was up, the eggs were plunged into icy water and then peeled. They turned out perfectly “hard-boiled”. The whites were softly firm but not rubbery, and the yolk was slightly flaky and firm.
For all the details and complete method, pop over to Celi’s The Kitchen’s Garden, and read her post about steaming eggs.