Steamed Eggs (Kai Meung)

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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Very good... these were very easy to do and the insides of the eggs weren't "tough" like some eggs are apt to be sometimes. I did steam mine for 5 minutes longer (childhood phobia where my mother would cook an egg for literally 1 minute and serve them - ugh) and these stood up to my " it needs to be COOKED" punishment very well indeed LOL. please see my Rating Syatem: 4 excellent stars for an easy way to cook eggs. Made for Zaar World Tour 2008. Thanks!

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Unbelievable!!! Wow!!!!! I cannot believe how easy and how beautiful the eggs came out. Great method!!! Made for ZWT 4.

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You know, by BF and I both tried this and couldn't really tell the difference between this and regular hard boiled eggs (we also cooked for 12 minutes) so I can only give this 4 stars because it's basically a simple technique recipe that doesn't offer improvement in taste. However, I have to admit that there's less danger of cracking eggs with this method, but then I don't get much cracking with regular boiled eggs. I sprinkled with paprika and something my nephew made for me for x-mas this year, a Szechuan-flavored pepper mix. I also made this in a double boiler with brown eggs:D I love hard-boiled eggs, so thanks for a treat!

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This was cool, I didn't have the eggs moving around in the pot splitting open sometimes. I was able to do otherthings while they were steaming away. I used a double boiler and it worked. I was able to sit down for a nice breakfast and read my paper. Thanks Made for ZWT4 for the Chic Chefs.

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Great method Peter :) I've never done this before, but it was easy, and I set the timer for 12 minutes and they came out perfectly.

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