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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.
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.
Thanks to *Tinkerbell* for demoing this recipe. I now have a new favorite way to boil my eggs. Worked wonderfully. :)
A very nice fool proof way of cooking an egg. No need to prick the shell to stop them bursting and the cooked white is very soft and delicate. The cooking and cooling times very perfect. Made for Aussie / Kiwi Swap May 2014.
I have now boiled eggs, baked them and steamed them. The eggs did seem easier to peel and to be more tender. I used a steamer insert over boiling water. The yolk was cooked through after 12 minutes with a few minutes standing time. I will have to try this again and see if they are soft boiled after 10 minutes. Made for Aussie Swap.
What a GREAT technique! Tried it and will go to this versus usual ten minute boil. Thanks, Peter J! Made for Aussie Kiwi Recipe Swap #80.
This girl be cooking and cleaning and cleaning and cooking, but never cooked eggs this way before and they came out perfect at 12 minutes. Goes ta show ya, there's still room in this big ole world for a pleasant surprise. Made for AZ/N #80 Recipe Tag.
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! :)
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.
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