Steaming Success: Cooking Eggs In A Miele Oven

Cooking eggs in a steam oven is a convenient and healthy way to prepare a range of egg dishes. From soft-boiled and poached eggs to scrambled eggs and eggs benedict, a steam oven can produce nutritious and tasty results. Steam ovens are known for retaining flavour, colour, and nutrients, and can also save time on food preparation. For instance, preparing poached eggs in a steam oven eliminates the need for a saucepan, allowing the cook to stay engaged in conversation while the eggs are being prepared. This guide will explore various methods for cooking eggs in a Miele steam oven, including the optimal temperatures and timings for different styles of egg preparation.

How to steam poached eggs

Steaming poached eggs in a Miele steam oven is a simple and effective way to cook a batch of eggs without the hassle of traditional poaching methods. This guide will take you through the process step-by-step.

Step 1:

Firstly, you will need to gather your ingredients and prepare your steam oven. For this method, you will need a deep unperforated steam container, water, salt, and white vinegar. You will also need to ensure your eggs are fresh, as this will impact the final result.

Step 2:

Prepare your deep steam container by filling it with water and adding salt. A ratio of 30ml of white vinegar for every 1 litre of water used is recommended. Give this a quick stir to combine.

Step 3:

Carefully crack your eggs into the vinegar and water mixture. Depending on the size of your container, you may be able to cook multiple eggs at once. For a large batch of eggs, you can follow the lead of family cook Martine AhHeng, who steams eight eggs at a time in her Miele Steam Oven.

Step 4:

Place the container with the eggs into the steam oven. You will want to set the oven to a relatively low temperature, somewhere between 75°C and 100°C. The cooking time will vary depending on the number of eggs and the temperature setting, but a good rule of thumb is to steam the eggs for around 15-17 minutes for a runny yolk.

Step 5:

Once the timer goes off, carefully remove the eggs from the oven using a slotted spoon. Drain them on a paper towel before serving. And that's it! You've now got perfectly poached eggs, with minimal effort and no pots or pans to wash up.

How to make scrambled eggs in a steam oven

Ingredients

• 6 large eggs
• Salt and pepper to taste
• 1 1/2 tbsp butter (optional)
• 1 1/2 tbsp cream (optional)

Method

• Preheat your oven to 200°F/95°C: Ensure your oven is set to the steam setting (100% humidity).
• Prepare the eggs: Whisk the eggs to break them up, but don't overdo it. You want some larger curds of white and yolk. Season with salt and pepper, and pour the mixture into your oven's small solid tray or a similar stainless steel tray. Avoid using a ceramic or glass dish, as this will affect your cooking time.
• Start the cooking process: Quickly open the oven door, place the tray inside, and set your timer for 2 1/2 minutes.
• Stir and adjust: After the initial cooking time, give the eggs a good stir. Loosen the edges and fold the less-cooked middle to create a soft scramble. If you prefer your eggs on the softer side, stir in the butter and/or cream (if using) and serve immediately. If you like them a little firmer, return the eggs to the oven for an additional 30 seconds to 1 minute. The total cooking time shouldn't exceed 3-4 minutes.
• Scale up as needed: If you're cooking for a larger group, you can use a large solid tray and increase the number of eggs to 15, which will yield 5-6 portions. In this case, extend the cooking time by a minute or two, but still, follow the method of stirring after 2 1/2 minutes for even cooking.

Tips and Tricks

• Timing is key: The provided timings serve as a guide, but each oven is unique. Be prepared to adjust the timings slightly based on your oven's characteristics and your desired level of doneness.
• Hold function: Once your scrambled eggs are cooked to your liking, you can take advantage of the steam oven's 'hold' function to keep them warm (e.g., at 140°F/60°C) while you prepare the rest of your breakfast.
• Add-ins and accompaniments: Experiment with various add-ins and sides, such as soft goat cheese, spinach leaves, cherry tomatoes, cheddar cheese, ham, mushrooms, fresh chilli, avocado, or roasted capsicum.

How to make soft-boiled eggs in a steam oven

Soft-boiled eggs are a delicious and nutritious breakfast option, and cooking them in a steam oven is a convenient way to achieve the perfect runny yolk. Here is a step-by-step guide to making soft-boiled eggs in a steam oven:

Step 1: Prepare the Eggs

Start by selecting the number of eggs you wish to cook. For a larger group, you can cook up to 15 eggs at once in a large solid tray. Place the eggs on a wire rack or a large perforated steam tray to prevent them from rolling around. This step ensures that your eggs stay in place and don't crack or break while cooking.

Step 2: Set the Steam Oven

Set your steam oven to the FullSteam function at 100°C. If you are using a Miele steam oven, you can also set the temperature to 75°C for a runny yolk. The cooking time will depend on your desired level of doneness, but for soft-boiled eggs, we recommend setting the timer for 6 to 11 minutes.

Step 3: Cook the Eggs

Once the oven is preheated, carefully place the eggs inside and press start. If you are using a Miele steam oven, you can simply walk away and let the oven do its magic. No need to worry about boiling water or adjusting the heat!

Step 4: Serve and Enjoy

When the timer goes off, carefully remove the eggs from the oven using oven mitts or a kitchen towel to protect your hands. Place the eggs in egg cups or on a serving plate, and serve them with your favourite toppings and sides. For a classic breakfast, pair your soft-boiled eggs with slices of sourdough toast, crushed avocado, chilli flakes, feta cheese, or any other toppings that suit your taste.

Tips and Variations:

• For the best results, use room-temperature eggs, as cooking times may vary for refrigerated eggs.
• If you prefer your eggs with a slightly harder yolk, you can increase the cooking time by 30 seconds to 1 minute.
• You can also use a steam oven to make scrambled eggs, poached eggs, or hard-boiled eggs by adjusting the cooking time and temperature accordingly.

How to make hard-boiled eggs in a steam oven

Steaming is a great way to cook hard-boiled eggs, as it helps retain flavour, colour, and nutrients. It's also a convenient method, as you can simply place the eggs in the oven and walk away. Here's a step-by-step guide to making hard-boiled eggs in a steam oven:

Step 1: Prepare the Eggs

Start by choosing the number of eggs you want to cook. This method works for a single egg or a larger batch. Ensure the eggs are at room temperature for consistent cooking.

Step 2: Set Up the Steam Oven

Place the eggs onto a wire rack or a large perforated steam tray inside the steam oven. This will prevent the eggs from rolling around. You can cook multiple eggs at once, as the number of eggs will not affect the cooking time.

Step 3: Adjust the Temperature and Timer

Set the steam oven to Full Steam at 100°C. The cooking time will depend on your desired level of doneness. For hard-boiled eggs, set the timer for 11 minutes.

Step 4: Start the Cooking Process

Once the temperature and timer are set, press start on your steam oven. The steam will cook the eggs to your desired doneness.

Step 5: Cool and Peel the Eggs

When the timer goes off, carefully remove the eggs from the oven. Allow them to cool before peeling. Running them under cold water can help with this process.

And that's it! You now have perfectly hard-boiled eggs cooked in a steam oven. You can adjust the cooking time if you prefer your eggs softer or harder. Enjoy your eggs as part of a nutritious breakfast or brunch, or use them in other recipes like egg salad or devilled eggs.

How to steam eggs benedict royale

Ingredients:

• 3 egg yolks
• 60ml sweet chardonnay vinegar
• Pinch of salt flakes
• 220g unsalted butter, diced
• 8 large free-range eggs
• White vinegar
• Olive oil
• Black pepper, freshly ground
• 100g baby spinach leaves
• 4 English muffins, toasted
• Smoked salmon or leg ham
• Chives, finely chopped
• Micro sorrel

Method:

Step 1: Make the Hollandaise Sauce

Place the egg yolks, vinegar, and salt in a glass mixing bowl and whisk together until foamy. Cover the bowl with cling wrap. Place the butter in a separate bowl and cover with cling wrap. Place both bowls into the steam oven on a wire rack. Steam at 75°C for 8 minutes.

Remove the cling wrap from the bowls and whisk the yolks until smooth and light. While stirring, gradually add the butter, whisking vigorously until combined. Pass the mixture through a sieve into a clean bowl, cover, and keep warm until ready to serve.

Step 2: Prepare the Poached Eggs

Fill a deep unperforated steam container with water and add salt and white vinegar. The recommended ratio is 30ml of white vinegar for every 1 litre of water used. Carefully crack the eggs into the vinegar water. Place the container into the steam oven and steam at 90°C for 6 minutes.

Step 3: Steam the Spinach

Place the spinach into a perforated steam container and steam at 100°C for 1 minute. Drizzle with olive oil and season with salt and pepper.

Step 4: Assemble and Serve

Warm the muffins and cut them in half. Arrange the toasted muffin halves on warm serving plates and top with the steamed spinach and smoked salmon or ham. Once the eggs are cooked, carefully scoop them out using a slotted spoon and place them on top of the muffins. Finally, spoon the warm hollandaise sauce over the eggs and garnish with chopped chives.

Frequently asked questions