Taking a Crack at Steamed Eggs – The Incredible Egg Test Kitchen

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There are thousands of ways to cook an egg. Did you know a chef’s hat (officially called a toque) is said to have a pleat for each way eggs can be cooked? We love to find out how people are cooking eggs these days. That’s why we’re kicking off our Incredible Egg Test Kitchen, where we plan to explore the latest trends in egg cookery and beyond. Some we might “egg-cel” at. Others might be a fail. What counts is that we have fun and maybe divulge some egg knowledge in the process.

In our inaugural edition, we’re trying to steam eggs in place of a good hard-boil. This technique was shared on several popular food sites. There’s nothing wrong with hard boiling – in fact, we love it – but steamed eggs are supposed to be fail-proof when it comes to peeling. That should be music to anyone’s ears! We also hear steamed eggs are supposed to deliver on tender whites and creamy yolks. We had to take a crack at it.

Here’s what you need to test this recipe:

  • A pot, steamer and eggs. We put an inch of water in the pot, then placed the steamer inside.
  • Next, we brought the water to a boil. A great thing about this method is it is quick: it doesn’t take long to get the water to a boil.
  • We gently placed six eggs into the steamer and covered the pot.
  • After 12 minutes, we removed the eggs from the pot and put them straight into a bowl of ice water (this makes the egg stop cooking).
  • Then we peeled each egg under running water.  As promised, it was incredibly easy to peel the shell.

Our verdict? Eggcellent! We couldn’t get enough of those tender egg whites, creamy yolks and the fact that they looked flawless after peeling ‘em.

We’re curious – what’s your foolproof method for hard-boiling eggs? Have you ever tried steaming them? Let us know in the comments and while you’re at it, take a look at all the delicious ways you can use up those hard-boiled eggs, like egg salad, deviled eggs and beyond.

The recipes and/or methods tested within this blog post have been created/tested by American Egg Board staff members and are provided for informational purposes only. The recipes/methods are intended for residential use by persons having appropriate technical skill, with proper and sanitary kitchen equipment and conditions. Use of these recipes and/or methods are at your own discretion and risk. We assume no obligation or liability, and make no warranties, with respect to these recipes and/or methods.