Yes, you read that correctly, Hard-Cooked Steamed Eggs. I can sense your questioning, eye-narrowing stares, so please stay with me while I explain.
I love hard-boiled eggs and make them frequently to keep in the fridge for a quick, easy breakfast. Until a few years ago, I boiled the eggs and often ended up with eggs ringed with a yucky greenish-gray egg yolk and broken shells. As my two-year old granddaughter would say, “Eww!”
Not now, though. Just look at these beauties.
A couple of years ago I discovered that making mashed potatoes from steamed potatoes, instead of boiled, worked best, and my Sweet & Gold Mashed Potatoes are a great example.
After this revelation, my brain cells were piqued, and I wondered what other traditionally boiled foods might cook and/or taste better using this method. The first food that came to mind were hard-boiled eggs. After a few failed attempts, I settled on a few tested basics to achieve my desired goal of perfectly cooked steamed eggs, eggs with no greenish-gray ring around them, eggs with non-rubbery egg whites and no broken shells.
Here are the basics for making Hard-Cooked Steamed Eggs:
- Use a double boiler (or steamer basket inside a larger pan).
- Bring the water to a full boil then add the eggs.
- Steam the eggs for 13 minutes.
- Plunge them into icy water.
- When they are cool enough to touch, press and roll the eggs against the side of the bowl or on the counter to break the shell then place them back into the ice water.
- Allow the eggs to cool 15 minutes. This will allow water to seep between the broken peel and the egg making it a snap for peeling the eggs.
- Peel the eggs.
- Seriously, that is – it!
It might be a good idea to do test an egg after 13 minutes to see if the yolk has cooked to your liking. Thirteen minutes was perfect timing for the way I like my eggs, but if you prefer an eggs with a harder yolk, just lengthen the time by minute increments until they are perfect for you. If you prefer softer-yolk eggs, just shorten the time by a minute the next time.
See? We now have Hard-Cooked Steamed Eggs that are perfectly cooked.
…and perfect to use with this amazing recipe, Pesto on Eggs with Sugared Pecans. Mmm-Mmm and Oh! So! Good!
PS. It is my experience that Hard-Cooked Steamed Eggs peel more easily, but if a beginning nudge is needed, gently slide the edge of a small spoon between the egg and the membrane covering the egg. Wiggle it in and around the egg to release the shell.