How To Steam Eggs

   How To Steam Eggs

April 18, 2021

(One of Angelica's eggs steamed for 12 minutes!)

I love hard-cooked eggs. The one downside to fresh eggs is how hard they are to peel. Everyone says 'just put some aside for a few weeks, then hard boil them and they'll peel fine'. But to me, that defeats the purpose of raising chickens for the fresh eggs if you're just going to let them sit around and get old. In addition to just not tasting fresh, an old egg won't be the perfect ovate shape, since air seeps in through the shell as the egg ages, an older egg will have that indentation or dip at one end when you hard boil it. But I was determined to figure out how to get perfectly peeled hard-cooked eggs that were fresh. Then several days ago, I read about a great tip for hard-boiling fresh eggs. It was to STEAM them instead. No more boiling. No more hard-to-peel eggs. No more waiting until your fresh eggs are old. No more salting the water. No more cracked eggs if they knock against each other or against the side of the pot. You use WAY less water! It's easy, quick and foolproof. 

1. Heat water to boiling in a large pot. 
2. Set a colander, double boiler, vegetable steamer or bamboo steamer on top of the pot.
3. Rinse your eggs in warm water (you can use eggs you just collected that morning, if you want, trust me!) and place them in a single layer in the top of the steamer.
4. COVER and steam the eggs.
• Set your timer for 6 minutes for jammy eggs.
• Set your timer for 10 minutes for soft set eggs.
• Set your time for 12-14 minutes for hard cooked eggs.
5. Then gently set the eggs into a bowl of ice water until they are cool enough to peel.

Roll each egg on the counter to break the shell and then crack the wide end of the egg and peel them. Perfectly peeled eggs - every time. And you won't get that grayish green rim along the yolk that results from cooking the eggs for too long or cooling them too slowly.

Try steaming your eggs. I promise you that once you try it, you will never boil fresh eggs again.