Tuesday, October 6, 2015

Ingredient: Using Steam to Hard Cook Eggs

Cooking eggs with steam rather than boiling water offers many advantages. It's faster, more reliable, more energy efficient, and versatile. Steaming works as well for one egg or many. By starting cold, eggs rarely crack open. Even very fresh eggs, peel easily. Developed Summer, 2015.
steamer basket
ice bath
Arrange a steamer basket, with the central handle removed, in a large sauté pan with a tight fitting lid. Add water to a depth of 3/4 inch (2 cm), place cold eggs in the basket, cover, and bring to a rapid boil. Reduce the heat to medium and steam 14 minutes. With tongs, remove each egg to a cold water bath adding ice as necessary. After a minute, gently crack the egg shells so as to craze the entire surface. Return to the bath and chill for 15 minutes to firm up. Under running water, lift away the shells, dry the eggs, and store cold, covered. Perfect for egg salad.