Steamed Eggs (Kai Meung)

I love this technique for hard cooked eggs. So easy and the eggs were much easier to peel. I cooked six eggs (three of them I bought two weeks ago and three were fresh). I put them in my bamboo steamer and steamed them for 14 minutes. To my delight, I found that the fresh eggs peeled as easily as the older eggs. Normally when I hard boil fresh eggs I end up peeling small chunks off of the egg. They don't look very appetizing and it is very frustrating peeling them. After steaming the eggs for 14 minutes, I placed the eggs under cold running water. This is the way I am doing all of my hard cooked eggs from now on. Thanks, Peter, for sharing this great recipe. Made for January 2013 Aus/NZ Swap.

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I was nervous doing my eggs this way and could forsee myself having an eggy mess but not so. I used a metal steamer as I don't have a bamboo one. I did bring the eggs to room temp before steaming and then waited out 20 minutes prior to peeling and all the shells came away really easily.

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Thanks to *Tinkerbell* for demoing this recipe. I now have a new favorite way to boil my eggs. Worked wonderfully. :)

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Thanks to Connie Lea's recommendation, I've made this recipe twice now. The first time just to test the recipe, and the second to take photos for a photo demo in the Gadgets Forum, as I've finally found a use my silicone veggie steamer! I've tried dozens of methods for hard-cooking eggs and several have been good for easy peeling, but this recipe is far superior in the final product. Most recipes tend to overcook the eggs, even just slightly, leaving various stages of gray rings around the yolk. This recipe, made as written, cooked the eggs perfectly, and with no sign of overcooking. I am so pleased with this recipe that I have to share it with as many chefs as I can! Thanks for posting it, Peter! :)

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This is amazing. I've tried them twice - once in a steamer basket over boiling water. While this is faster, I prefer cooking them in my rice cooker/steamer as I can put thim in and forget. I don't let them cool the 15 minutes - just run cold water on them and peel. I can't believe how easy it is to peel. I'm going to tell my sister-in-law. She once threw out a dozen eggs because they wouldn't peel without taking half the egg with them.

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I cooked 4 eggs, for 12 minutes, using my veggie steamer in a pan. Two eggs I took out right away and immersed them into ice water. I needed them for An Egg on the Ritz (If you'd like to see a photo of the eggs you can go to that recipe) Then the 3rd egg was cracked, so I peeled and ate it right on the spot. Egg # 3 peeled nicely and had no discoloration around the yolk and the yolk was perfect. The 4th was left in the pan waiting to test it as stated in Step 4. Happy to announce, all the eggs were perfect! Made for Recipe Swap #62 Australian/New Zealand Cooking game

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Good method. I set the timer and walked away to do other things. Came back and they were cool enough to work with. I did approx 11 min

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Thank you so very much for posting this recipe. Been wanting to try it with our fresh eggs we get from our 'backyard babes'. Fresh eggs are near impossible to peal. I used my stove top vegie steamer, did one dozen I had saved for approx. one week. They came out perfect. Then....I did 4 eggs that were layed yesterday as an experiment....perfect! Unbelievable! I had all the eggs deviled, ready for the dinner table in less than one hour. Also, steamed them for 12 minutes like you did. The yolks kept their pretty sunshiny yellow-orange color, oh so pretty and sssooo delicious! Need to check your your other recipes! :)

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Very easy to peel eggs! My yoke turned a bit green though :-/ I love that I can set my steamer timer and do other things without having to stand and watch the clock. I'm going to start tweaking this to fit my needs. Thanks for the brilliant idea!

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I have mixed feelings about these. It uses more energy than my usual method, and I didn't notice a lot of difference in the texture of the eggs. But they didn't crack, and were very easy to peel. This is a good way to make eggs when appearance is important. Made for ZWT6.

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OK, I'm officially a convert to this (new for me) way of hard-cooking eggs. The eggs were perfect - and no rubbery, over-cooked white or green-ringed yolk. I make a lot of deviled eggs in the summer and this is definitely the way I'll be going. Thanks for posting this keeper recipe, Peter.

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This was great! The yolk seemed fluffier and the white didn't have that rubbery texture you get from boiling. Made for ZWT6.

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This is the way to "boil" eggs. It works beautifully and the eggs are perfectly cooked and their tenderness was a surprise. I use a stove top steamer as I did not get consistent results with the electric ones. Thanks so much for posting.

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Tried to experiment on this method tonight. It works! The egg yolks even look softer :) Thanks for sharing! Made for Aus Recipe Swap #26.

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Interesting.....but not so good. :(

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Wow, I never thought steaming the eggs could make them so much better! The texture was phenomenal; the yolk was so creamy and had none of the greyish discolouration that often occurs with boiling. Wonderful method^^

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Did 3 eggs in the electric steamer for the 12 minutes (1 cracked spectactulary) but still all okay, cooled off in cold water and they peeled easy as can be. Used to make puppitypup's Decadent Creamed Eggs on Toast. Thanks Peter, made as a recipenap for Recipe Swap #20 September 2008.

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I saw this as a new review, and had to say this is the best way to prepare "boiled" eggs. I haven't boiled an egg in years since I got my rice steamer.

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It certainly is a super-easy way to make eggs and they peeled beautifully. I too will try a shorter time in the future, using grunig's suggestion for soft-boiled eggs. I'm glad I tried these.

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I opted to use my small electric vegetable steamer for this recipe. I didn't manage to get the timing right, as 9 minutes produced an almost totally set yolk, and I was hoping for soft. But I have to say this method makes VERY TENDER whites, much more velvety than by cooking using water on the stovetop. I will continue to use this excellent method for eggs in the shell, and will post back when I get my timing for soft so others can share that info if they use the small veggie steamer as well. Posted for ZWT4 Kumquat's Kookin' Kaboodles. Thanks much- ~Sue

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