WHY YOU SHOULD STEAM YOUR EGGS (INSTEAD OF BOILING THEM
Confession – I can’t boil eggs. If there is one thing I’m bound to mess up consistently in the kitchen, it’s a boiled egg. They’re so easy to overcook in hot water and peeling them is always a mess.
Then I learned how to steam eggs instead. And I’m never going back.
Because, If you steam your eggs, they’ll be easier to peel.
If you steam your eggs, they’ll taste much much better.
And I’m convinced that when you steam your eggs, you get the best tasting, vibrant, yolks.
PERFECT HARD BOILED EGG
HOW: Steam eggs in a bamboo steamer suspended above ½ inch of boiling water. Steam 8-10 minutes. You can use a wok or frying pan large enough to accommodate the steamer.
THE PERFECT JAMMY YOLK SOFT BOILED EGG
HOW: Same as above but steam for about 6 ½ minutes. Immediately chill eggs in an ice bath. Peel carefully. For a runnier eggs, steam for less time.
BONUS: STEAMED EGGS A LA McMUFFIN
HOW: Preheat the oven to 350 degrees. Gently whisk eggs with milk. Do not create any air bubbles – or you’ll end up with scrambled eggs. Pour the egg + milk mixture into a into a well oiled baking dish. Cover the dish with foil and place into a larger dish or pan filled with 1/2 inch of water. Steam-bake in over for about 15 minutes. Remove from oven, slice, and serve.