Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > pages > recipe-book > hard-boiled-steamed-eggs.html
Hard "Boiled" [Steamed] Eggs
/pages/recipe-book/hard-boiled-steamed-eggs.html
You are viewing revision 828cd7f1 from 2020-04-13 04:26:17 +0000.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=828cd7f1 to a URL.
See the help page for more information.
This is a boring recipe but I keep trying to find it for reference.
There is lots of information about the best ways to do the eggs and it is often diametrically opposing. The point of contention is whether or not you get more peel able eggs from stating cold or hot. Serious Eats dives deep and says "hot". The Kitchn says "cold".
I chose the Serious Eats way. And steaming since it gets to temp much faster!
Hard "Boiled" (steamed) Eggs
Ingredients:
Bring water to a full boil for steaming. Then (!!!) place eggs in the steamer. I used to do 10-12 minutes. At high altitude, I did 11-13 with good results.
If you can, immediately move into an ice bath to cool. Pull from the ice when cool and spin the eggs around in a bowl to thouroughlychip the shells. Peel under water.
This makes just barely "hard" eggs. You can see in the picture that the yolk is certainly solid but just barely set.
2016-09-21 Update: See the 2016-09-21 post[@rev] for other timings (at altitude)
Original Wordpress ID and Date: 9983, 2015-06-01_231933