Friday, March 27, 2009

Steamed Hard Cooked Eggs


If you've been reading me awhile, you might remember that Santa brought me this fancy, schmancy electronic rice cooker for Christmas, which replaced a very cheapo simple no frills (and not very good) rice cooker I had before.

I admit I was a bit leery about going with one of these types of rice cookers because it was substantially more cost-wise than that cheapo one I had before, but after using it multiple times for rice I have totally fallen in love with it! And the best part is that the one I got is a combination rice cooker, steamer, slow cooker and tofu maker. I've not done the tofu. Yet.

Anyway, when I was flipping through the book that came with it, I saw eggs in the steaming section - well, I had never steamed eggs before! I have always boiled them, and in a very specific way so as not to have that green ring around the yolk. I don't know why that's so important, but it's a goal. (I know what you're thinkin'. Don't even.)

So, I decided I wanted to give my new rice cooker a try at hard cooking some eggs. So easy too, you just put in 1-1/2 cups of water into the steamer bucket and then set the insert tray in there,

...and then stack the eggs in the nice little indentations provided in the insert that makes them stand upright. Isn't that just adorable? (I am so easily entertained these days...)

Close the lid, set it to steam, set the electronic timer, start it and in 23 minutes you have perfectly steamed hard cooked eggs! I still finish them off the same way, in a water bath with a bunch of ice cubes, but look how fantastic they turn out! No green around the edges - great to use for a tuna salad or shrimp salad, yes, but perfect when you're making deviled eggs.

I think this in gonna be my new favorite way to do hard-cooked eggs from now on!



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2 comments:

  1. Hi Mary! I love those beautiful brown eggs! Yum.
    I have a tried and true boiled egg recipe. Place your eggs in the pan and bring to a hard boil. As soon as you get a good boil remove the pan from the burner and set on the back of the stove. Place a lid on and leave on for 15 minutes. Then cold water bath until cool. The yolks will be creamy smooth and there is never any green around the edges.
    Teresa

    ReplyDelete
    Replies
    1. That is actually very close to how I do mine when I boil them Teresa! I just asked my husband where my farm eggs are. He gets them from a fella he knows & hasn't brought me any in a while!

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