Steam-Baked Eggs: A Tasty, Healthy Treat From Your Oven

Cooking eggs in a steam oven is a simple process that can be used to make boiled, poached, or scrambled eggs. The steam oven is an ideal environment for cooking all egg dishes, and the more you experiment with it, the better you will understand the science behind the cooking process. The key to achieving the desired level of doneness is to control the temperature and cooking time. For example, cooking eggs at 95°C for 7-12 minutes will give you whites that are set but soft, while increasing the temperature to 100°C and cooking for 6-11 minutes will give you hard-boiled eggs. Additionally, using the right cooking vessel is important; thin, light, and heat-conductive materials like stainless steel are recommended over thick ceramic or glass.

How to poach eggs in a steam oven

Poaching eggs in a steam oven is an easy and convenient way to cook delicious eggs without the hassle of boiling water or cleaning saucepans. Here is a step-by-step guide to help you achieve perfect poached eggs using your steam oven.

Step 1: Prepare the Ramekins

Start by lightly coating the inside of a ramekin with oil or butter. This will prevent the eggs from sticking to the dish and make cleanup easier. You can also add some vegetables or cheese to the ramekin for extra flavour.

Step 2: Prepare the Eggs

For the best results, use fresh eggs that are at room temperature. Take the eggs out of the fridge about 30 minutes before you plan to cook them to allow them to reach room temperature.

Step 3: Set Up the Steam Oven

Preheat your steam oven to 212°F or 100°C. If your oven has a FullSteam or Super Steam function, select that setting. Place the prepared ramekins on the wire rack or the large perforated steam tray inside the oven.

Step 4: Cook the Eggs

Break each egg into a lightly greased shallow dish and carefully pour it into the prepared ramekin. Set the oven timer for 5 to 6 minutes. The exact cooking time will depend on your oven and your desired level of doneness. For a softer yolk, cook for a shorter amount of time, and for a firmer yolk, cook for a little longer.

Step 5: Serve and Enjoy

Once the timer goes off, carefully remove the ramekins from the oven. You can serve the poached eggs directly in the ramekins, or slide them out onto a plate. Enjoy your perfectly poached eggs with toast, avocado, chilli flakes, or any other toppings you like.

Tips and Tricks

• Some steam ovens allow you to register your preferred egg-cooking times and steam levels, so you can easily repeat the process in the future.
• If you're cooking for a group, you can prepare the vegetables and cheese in the ramekins ahead of time and add the eggs just before serving. That way, everyone can enjoy freshly cooked eggs at the same time.
• For a healthier option, use a stainless steel tray or rack instead of a ceramic or glass dish to avoid altering the cooking time and temperature.

How to make scrambled eggs in a steam oven

Ingredients

• 6 large eggs (free-range or pasture-raised)
• Salt and pepper to taste
• 1 1/2 tbsp butter (optional)
• 1 1/2 tbsp cream (optional)

Method

• Preheat your steam oven: Set your oven to a steam setting (100% humidity) and a temperature of 200°F/95°C.
• Prepare the eggs: Whisk the eggs, breaking them up but leaving a few bigger curds of white and yolk. Season with salt and pepper.
• Place the eggs in the oven: Quickly open the oven door and pour the eggs into a small solid tray or a similar stainless steel tray. Do not use ceramic or glass dishes, as these will affect the cooking time.
• Set the timer: Close the oven door and set the timer for 2 and a half minutes.
• Stir the eggs: After the timer goes off, open the oven and give the eggs a good stir. Loosen the edges and fold through the less-cooked middle to create a soft scramble.
• Add butter and cream: (optional) If you think the eggs are done, stir in the butter and cream, if using. The author recommends adding these at the end for better texture.
• Adjust cooking time: If the eggs are still too soft, return them to the oven for an additional 30 seconds to 1 minute. The total cooking time should not exceed 3-4 minutes.

Tips

• This recipe can be scaled up for more people. Use a large solid tray and increase the number of eggs to 15, which will make 5 or 6 portions. Increase the cooking time by a minute or two, but still, stir the eggs after 2 and a half minutes for an even cook.
• The cooking time is a guide, and you may need to adjust it based on your oven and your preferred texture. If you prefer softer or harder eggs, adjust the cooking time accordingly.
• You can keep the scrambled eggs warm in the steam oven by setting it to a keep-warm setting, such as 140°F/60°C.

Variations and Additions

You can add various ingredients to your scrambled eggs for extra flavour and texture:

• Soft goat cheese or feta and spinach leaves
• Cherry tomatoes and cheddar cheese
• Ham and pan-fried mushrooms, with or without garlic
• Fresh chilli, avocado, and lime, wrapped in a tortilla (optional: add bacon)
• Chopped roasted capsicum and asparagus spears
• Grain mustard, wedges of Brie or Camembert cheese

How to make soft-boiled eggs in a steam oven

Soft-boiled eggs are a great option for a quick and nutritious meal. Here is a guide on how to make them using a steam oven:

Firstly, it is important to bring your eggs to room temperature before cooking, as this will ensure more consistent results. If you cook them straight from the fridge, you may end up with inconsistent doneness of the yolks and whites.

Next, preheat your steam oven to 203°F/95°C. While the oven is preheating, you can prepare your eggs. Use a stainless steel pan or rack to hold the eggs, and avoid using thick ceramic or glass vessels, as these will alter the cooking time and cook the eggs unevenly. Place the eggs on the pan or rack, being careful not to overcrowd them, as this can affect the cooking process.

Once the oven is preheated, quickly place the pan or rack with the eggs into the oven and set the timer. The cooking time will depend on your desired doneness. For a soft-boiled egg, aim for between 7 and 8 minutes. At 7.5 minutes, the whites will be set but fairly soft, and the yolks will be barely set with a tiny bit of run in the centre. At 8 minutes, the whites will be softly set, and the yolks will be set but quite fudgy.

When the timer goes off, carefully remove the eggs from the oven and allow them to cool until you can handle them before peeling. If you prefer, you can also leave the eggs unpeeled and store them in the refrigerator for up to 4 days.

Now you have perfectly soft-boiled eggs! You can serve them with a variety of sides, such as sourdough toast, crushed avocado, chilli flakes, or feta cheese. Enjoy your delicious and nutritious meal!

How to make hard-boiled eggs in a steam oven

Preparation

Before you start, ensure your eggs are at room temperature. This will make your cooking times more accurate.

Cooking Vessels

Place your eggs on a wire rack, a large perforated steam tray, or a stainless steel pan/tray. Do not use thick ceramic or glass cooking vessels, as these will alter the cooking time and may cook your eggs unevenly.

Oven Settings

Preheat your oven to 203°F/95°C, or 100°C, and set it to the steam setting (100% humidity).

Cooking Time

The cooking time will depend on how runny you want your yolks. For a creamy, soft-boiled texture, 6-8 minutes is recommended. For a more traditional hard-boiled egg with a fully cooked yolk, increase the cooking time to 10-12 minutes.

Cooling and Peeling

Once the eggs are cooked, let them cool until you can handle them before peeling. If you are not using them immediately, you can leave them unpeeled and store them in the refrigerator for up to 4 days.

Tips

For best results, use fresh eggs, as older eggs may result in thin, watery whites that are difficult to peel. Additionally, ensure there is some airflow underneath the eggs during cooking, as this will help produce a creamy centre.

How to make potted eggs in a steam oven

Potted eggs are a delicious and convenient way to enjoy eggs, and cooking them in a steam oven is a great option. Here's a step-by-step guide to making potted eggs in a steam oven:

Prepare the Eggs and Moulds

Start by bringing your eggs to room temperature. This step is important as it ensures more consistent cooking results. While the eggs come to room temperature, you can prepare your moulds. Take some paper towels and butter the moulds generously. This will help prevent the eggs from sticking and make unmoulding easier.

Crack the Eggs

Once the moulds are ready, carefully crack two eggs into each mould. This recipe assumes that you are using standard large eggs. If you are using smaller or larger eggs, you may need to adjust the cooking time accordingly.

Season and Add Cheese

Before placing the moulds in the oven, season the eggs with salt and pepper to taste. Then, grate some Parmesan cheese over each egg. The amount of cheese you use can vary depending on your preference.

Preheat the Steam Oven

Set your steam oven to a temperature of 95 degrees Celsius. If you prefer your yolks runny, you can reduce the temperature to 75 degrees Celsius and increase the cooking time. Preheat the oven to ensure that it reaches the desired temperature before adding the eggs.

Place the Moulds in the Oven

Once the oven is preheated, carefully place the moulds into the steam oven. Be quick when opening the oven door to minimise heat escape. Set the timer for 10 minutes for a cooked yolk. If you prefer your yolks softer, you can reduce the cooking time.

Remove from the Oven and Rest

When the timer goes off, carefully remove the moulds from the oven. Let the eggs rest for at least 4 minutes. This resting period is crucial as it allows the cooking process to finish, ensuring perfectly cooked potted eggs.

Unmould and Serve

After the resting period, carefully remove the lids from the moulds and unmould the potted eggs. Sprinkle some freshly chopped parsley over the eggs and serve them with crusty bread. You can also pair them with slices of sourdough toast, crushed avocado, chilli flakes, or feta cheese for a more elaborate brunch spread.

Tips and Variations

• For runny yolks, use a temperature of 75 degrees Celsius and increase the cooking time to 15 minutes.
• If you prefer a harder yolk, you can increase the temperature to 100 degrees Celsius and reduce the cooking time.
• Always use room temperature eggs for consistent cooking results.
• Stainless steel or perforated pans are recommended for even cooking. Avoid thick ceramic or glass cooking vessels as they can alter cooking times and results.
• For a more elaborate presentation, you can garnish the potted eggs with herbs, chives, or green onions and serve them with a variety of toppings and sides.

Frequently asked questions