EGGS, "hard boiled" STEAMED!

(8 year Ketogenic Veteran) #1

Dudes and dudettes. Once you cook your “hard boiled eggs” this way, you’ll never go back to boiling them or worse “baking” them (the horror).

Start with a covered pan and a steamer basket. After the water is boiling under the basket add your COLD eggs, straight outta the fridge. I use a large spoon to gently set them in so I won’t burn myself on the steam. Then COVER and steam EXACTLY 11 minutes! (adjust for elevation, I live in Minnesota).

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Prepare a large bowl of ice water. When 11 minutes are up, gently transfer the steamed eggs to the ice water. Cool 30 minutes in the water then remove and refrigerate. (or peel and eat a few right away, hot!).
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The texture of steamed eggs is so much better than boiled! The white is tender, and the yolk is not dry. The yolk is slightly soft and dark.
AND THE PEELING!!!
They peel like a charm!
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The shell basically falls off.
You’re welcome.

(eat more) #2

right?
works the same in a pressure cooker (6 minutes)…i’m obsessed with “steamed” eggs!

#3

Totally going to try this…after I buy one of those steamer basket things…lol

(Jennifer) #4

I like them cooked in the oven as well. My problem is that I like to store them in the fridge and that is when they dry out and are hard to peel. Last time I put them in a closed container with damp paper towels and they did better.

(8 year Ketogenic Veteran) #5

Yes. Same result! Tender perfectly cooked, and never that “green ring” around the yolk. YUCKO

(8 year Ketogenic Veteran) #6

I had horrific results. Stopped trying this method. Lol

(eat more) #7

peel them after cooking and store covered with water in a container per Alton Brown. the storage bit is at the bottom under “Notes”

http://altonbrown.com/pressure-cooker-eggs-recipe/

(Tom Seest) #8

This method is a crack above the rest. Eggcellent.

(Brad) #9

I do them in the instant pot 5 min under pressure (3min for a soft boiled egg…mmm) then quick release in to the ice bath. Same easy peel shell. I too live in MN.

(I am a Dog (Dog's eat until they burst!)) #10

I actually peel them after cooking them in a pressure cooker and then cooling them. I then store them in a zip-lock bag with a damp paper towel and they keep very well!

(Tina) #11

Right? I’m also obsessed with my pressure cooker. Bone broth in 2 hours, not 24.

(8 year Ketogenic Veteran) #12

I simmer mine 36.
Does it taste as good? How about nutrients? Same?

#13

I’m trying this! I can cook meat on a grill like a pro, I friggen SUCK at hard boiling eggs! I screw them up every time.

(James storie) #14

I do my at 4 minutes, still perfect!

(I am a Dog (Dog's eat until they burst!)) #15

I have tried broth both ways, I prefer the simmer method for better flavor.

I recently started browning the bones and meat first and I really like the flavor from that although the broth is a bit darker. I put all of the bones and meat in a roasting pan and brush with EVOO, roast in a 400 degree oven for 40 minutes. Remove and turn all items, add vegetables, brush with more oil, and return to the oven for 30-40 minutes.

The meats and veggies should have a bit of brown on them, put everything in the pot and then deglaze the roasting pan with a bit of water and add that to the broth pot as well.

Add water and spices and heat 'er up!

(Ashley Haddock) #16

Is the 11 minutes for hard boiled? I like the yolk to be just a little soft. I’ll definitely try this!

(8 year Ketogenic Veteran) #17

Well yes but the yolk IS just a bit soft in the middle.

PERFECT

(8 year Ketogenic Veteran) #18

@WhoAteMyPsyche
IDK if you can see, but these aren’t quite cooked through

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(8 year Ketogenic Veteran) #19

I also love to take them off the steam at 7 minutes for a completely soft yolk, and eat those 7 minute eggs hot with butter!

(Ashley Haddock) #20

Those look really good! I’ll have to try them after I’m done fasting!