Steaming Hard-Boiled Eggs: An Electric Steamer's Guide

Steaming is a great way to cook hard-boiled eggs, as it makes them easier to peel and less likely to crack. To steam hard-boiled eggs in an electric steamer, first, fill a pot with about an inch of water and place a steamer basket inside. Bring the water to a boil, add the eggs, and cover the pot. Steam the eggs for 6–15 minutes, depending on your desired level of doneness. For soft-boiled eggs with runny yolks, steam for 6–8 minutes, for nearly set yolks, steam for 9–11 minutes, and for fully cooked hard-boiled eggs, steam for 13–15 minutes. Once the eggs are done, immediately transfer them to a bowl of ice water to stop the cooking process and let them cool before peeling.

How to set up your electric steamer

To set up your electric steamer, you'll need to follow a few simple steps. Firstly, select a deep vessel for cooking, such as a wok, pot, or deep pan. The size of the vessel will depend on the amount of food you plan to steam. Next, you'll need a lid that can trap the steam. Ensure that the lid doesn't touch the food when covered. A dome-shaped lid is ideal as it provides more room for the steam to collect.

Now, you'll need to prepare the food. For vegetables, you can add herbs, spices, or garlic. You can roll the vegetables in a bowl with olive oil and herbs or sauté garlic and olive oil and add it to the vegetables afterward. For meats like fish or chicken, you may want to consider marinating them beforehand.

After preparing the food, it's time to assemble the steamer. Place a round cooking rack in the center of the pot. Add about an inch of water, ensuring it doesn't touch the highest part of the rack. Cover the pot and turn the heat to medium. Once you hear the water boiling or see steam, carefully add your food. Re-cover the pot and let it cook according to your recipe or preference.

Remember, steaming takes a bit of practice to master, so don't be discouraged if you encounter some challenges along the way.

The best type of eggs to use

When it comes to choosing the best type of eggs for hard-boiling, there are a few factors to consider. Firstly, it is recommended to use large eggs straight from the fridge that are a week or two old. Older eggs are generally easier to peel than fresh eggs, as the egg membrane has started to separate from the shell. This makes the process of peeling less likely to damage the egg white underneath. Therefore, if you want to make hard-boiled eggs that are easy to peel, it is best to buy them a week or two in advance and store them in the refrigerator.

Additionally, the size of the eggs matters. For consistent results, it is recommended to use large eggs, as smaller or medium-sized eggs may require slightly different cooking times. Using eggs that are all the same size will ensure that they cook evenly and have the same texture once hard-boiled.

Furthermore, it is important to consider the type of egg you are using. Different types of eggs, such as free-range or organic, may have varying levels of freshness due to the different farming practices and storage conditions. Fresher eggs tend to be more difficult to peel, so opting for eggs that are not extremely fresh may be a better choice for hard-boiling.

Lastly, it is worth noting that the colour of the egg shell does not affect the quality of the egg or its suitability for hard-boiling. White and brown eggs have similar nutritional profiles and cooking properties, so the choice between them comes down to personal preference.

How long to steam the eggs for

The length of time you steam your eggs for will depend on how runny you like your yolks and how large your eggs are. For soft-boiled eggs with runny yolks, steam your eggs for 6–8 minutes. For nearly set, vibrant yolks, steam for 9–11 minutes. For hard-boiled eggs with fully cooked yolks, steam for 13–15 minutes. If you are cooking more than one layer of eggs, you may need to add a couple of minutes to the cooking time. The size of the eggs will also impact the cooking time, so you may need to experiment to find the right timing for your situation.

How to cool the eggs after steaming

Once your eggs are steamed to your liking, it's time to cool them down. This step is important as it stops the eggs from overcooking and makes them easier to peel.

The first step is to remove the eggs from the steamer. Using a spoon, carefully transfer the eggs to a bowl of icy cold water or run cold water directly into the pan until the eggs are covered. Leave the eggs to cool in the water for at least 10 minutes. If you're in a hurry, you can also place the eggs under running cold water until they are cool to the touch.

Once the eggs are cooled, you can peel them. Gently tap the eggs on your countertop to crack the shell all over, then carefully peel away the shell under a thin stream of running water. The water will help to lift the shell off the egg.

If you're not planning to eat the eggs right away, you can leave them unpeeled and store them in the refrigerator. Peeled eggs should be eaten within a day or two, while unpeeled eggs will keep for up to 5 days.

How to peel the eggs

Once your eggs are cooked, the next step is peeling them. This can be a tricky process, but there are several methods you can use to make it easier.

Firstly, it is important to cool the eggs before attempting to peel them. Place the eggs in a bowl of icy cold water for at least 15 minutes. This will stop the cooking process and ensure the eggs are cool enough to handle.

One method to try is to gently tap the ends of the egg on a hard surface, lightly cracking the shell, then work your way around the middle, gently tapping and cracking as you go. You can then give the egg a gentle roll, crushing the shell further. Find the air bubble under the shell, which will feel like a hollow spot of about 1/2 inch in diameter, and is often on the wide end of the egg. This is an easy place to start peeling. Pick at the shell and remove as much as you can in large pieces. Peeling the egg under running water can help clear away tiny bits of shell.

Another method is to place the eggs in a Tupperware container full of cold water and ice, seal the lid, and shake the container violently back and forth a few times, allowing the eggs to knock against each other. The agitation forces the ice water into the eggs, between the egg and the shell membrane, causing the shell to separate easily from the egg.

You could also try using a spoon to remove the shell. Gently crack most of the eggshell and peel off enough of it to slip the spoon between the membrane and the egg white. Then, manoeuvre the spoon to remove the membrane with the shell.

Finally, you could try the 'shaking in a jar' method. Place the egg in a small jar with a little water and shake it so that the egg hits the top and bottom of the jar repeatedly. The shell will start to feel softer, and you will be able to see how much of the egg has cracked. The shell will then slide off when you peel it.

Whichever method you choose, peeling hard-boiled eggs takes time and patience, but these techniques should help you get a smooth result.

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