Hard Cooked Eggs
Steam, do not boil. Steaming is more consistent and the temperature does not fluctuate as when cold eggs are introduced to boiling water.
- Add ½” water to a pot with a tight-fitting lid that is large enough to accommodate a steamer basket.
- Put a steamer basket in the pot, cover and bring to a boil.
- Add eggs straight from the fridge to the steamer basket, cover and steam for 11 minutes for a creamy yolk, longer for a more solid yolk.
- Remove eggs to an ice bath and cool for at least 20 minutes.
- For easy peeling, place the eggs one at a time in a pint mason jar with almost enough water to cover the egg and shake vigorously for 10 seconds. Finish peeling under a thin stream of water from the tap.
Soft Cooked Eggs
Steam, do not boil. Steaming is more consistent and the temperature does not fluctuate as when cold eggs are introduced to boiling water.
- Add ½” water to a pot with a tight-fitting lid that is large enough to accommodate a steamer basket.
- Put a steamer basket in the pot, cover and bring to a boil.
- Add eggs straight from the fridge to the steamer basket, cover and steam for 5½ minutes for a loose dippy yolk (for “eggs and soldiers”).
- Immediately remove eggs to a bowl and run under cold tap water for 30 seconds.
- Dry and serve while still warm.
Poached Eggs (Using Poaching Cups)
- Crack open and add eggs to poaching cups and season with salt and pepper.
- Add ½” water to a pot with a tight-fitting lid that is large enough to accommodate poaching cups.
- Cover and bring to a boil.
- Add poaching cups to the pot and steam for 4½ minutes for a loose dippy yolk.
- Immediately remove poaching cups from the pot and serve the eggs while hot.