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, working as well for one egg or many. Eggs, even very fresh ones, 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), cover, and bring to a rapid boil. Carefully place raw eggs in the basket. Adjust the heat to give steady steaming, cover, and steam for 14 minutes. With tongs, remove each egg to an ice bath. After a minute, gently crack the egg shells so as to craze the entire surface. Return to ice and chill for 15 minutes. Under running water, lift away the shells, dry the eggs, and store cold, covered.