Hard Steamed Eggs Recipes
HARD BOILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 1 dozen eggs
Number Of Ingredients 1
Steps:
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
A PERFECT HARD-BOILED EGG
Master this simple technique and every hard-boiled egg you make from here on out will have a perfectly-cooked, creamy sunshine center. Here are loads of recipes to make with them.
Provided by Julia Moskin
Categories breakfast, brunch, easy, lunch, quick, snack, finger foods, main course, side dish
Time 20m
Yield Varies
Number Of Ingredients 2
Steps:
- Place eggs in a single layer in a heavy saucepan and cover with cold water by at least 1 inch. Add 1 teaspoon salt (Salting the water helps minimize leaks if the eggs crack in the pan; the egg whites coagulate and seal off the crack more quickly). Turn the heat to high. As soon as the water comes to a gentle boil, turn off the heat and cover the pan.
- For creamy yolks, remove the lid after 10 minutes and run cold water over eggs for 1 minute. Set aside to cool at room temperature. For firmer yolks, leave the eggs to cool in the cooking water, uncovered, for up to 2 hours. To test if an egg has been cooked, spin it on a counter. A hard boiled egg spins faster than a raw egg.
- To peel, gently tap a boiled egg against the counter, turning and tapping to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. Running the egg under cold water is not necessary, unless they are too hot to handle.
HARD COOKED EGGS IN THE OVEN (BAKED EGGS)
From Alton Brown's "I'm Just Here for the FOOD". Haven't tried this yet, but Alton says this provides a creamer egg than steaming or boiling. He says it is a bit harder to peel though. Posted in response to a recipe request. (NOTE: Servings depends on how many eggs you decide to cook!)
Provided by basia1
Categories Breakfast
Time 32m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Position the oven racks in the center of the oven.
- Place the eggs on the racks.
- Place a baking sheet pan in the bottom of the oven (just in case an egg breaks).
- Set the oven to 325F, and bake for 30 minutes.
- When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl.
- Peel the eggs as soon as they're cool enough to handle, then return them to the ice water to thoroughly chill.
Nutrition Facts : Calories 125.8, Fat 8.4, SaturatedFat 2.8, Cholesterol 327.4, Sodium 125, Carbohydrate 0.6, Sugar 0.3, Protein 11.1
HOW TO MAKE PERFECT HARD BOILED EGGS
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
- Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
FOOLPROOF HARD-COOKED EGGS
Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 1
Steps:
- Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.
HARD-STEAMED EGGS
Look no further for a method to make hard-cooked eggs. Fresh or old, they are easy to peel. This works for 1 to 12 eggs.
Provided by bd.weld
Categories Appetizers and Snacks
Time 40m
Yield 12
Number Of Ingredients 1
Steps:
- Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to just below a boil. Add eggs to steamer insert and steam for 15 minutes.
- Immediately transfer eggs to a bowl of ice water until cool enough to handle. Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes. Peel.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
EASY PEEL NO FAIL HARD COOKED EGGS
Tired of losing half your egg trying to get the shells off? Forget about all those other methods! The shells will slip right off these perfectly cooked eggs and you'll have tender whites and yolks done just right, no green. A bonus hint for seasoning your hard cooked eggs too!
Provided by Monstr
Categories Lunch/Snacks
Time 17m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Bring the water to a rolling boil - not a simmer.
- Using a push pin (what you would use on a bulletin board, or something similar) gently poke a hole in the fat end of the egg. It's easy to do. This will prevent the egg from breaking when you put it in the water, however, if you skip this, only the occasional egg will pop.
- Using a slotted spoon gently lower each egg into the boiling water, get them all in quickly.
- BOIL - not simmer - the eggs for 6 minutes.
- Turn off the heat and let eggs sit for 6 minutes, this will give you a very slightly moist yolk, add 30 seconds or so to boil time if you like them a little drier -to your preference.
- Remove eggs using the slotted spoon and set on a towel or (as I do) in a dish rack, allow to cool to room temp or until you can handle, don't put in cold water.
- Crack and peel shells, they will slip right off, the whites are tender so be gentle!
- Chill and use as desired.
- To cook more eggs increase the volume of boiling water, it should remain boiling when the eggs are added.
- HINT: To season the eggs nicely for lunches, snacks or deviled, put the peeled eggs in a ziploc bag and sprinkle with salt to taste and refrigerate overnight, makes a big difference in the flavor.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 80.5, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
STEAMED EGGS
For creamy breakfast eggs, try a recipe from chef Jody Williams that makes inventive use of an everyday espresso machine.
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Crack eggs into a medium bowl; whisk to combine. Transfer to a large porcelain heatproof pitcher and add butter. Submerge the steam wand of an espresso machine into pitcher and release steam, moving pitcher up, down, and side to side to evenly cook eggs, about 30 seconds. Serve immediately with desired toppings.
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This technique can be used without pouring all that precious water down the drain. Well, it's precious and expensive in my part of the world ie. Western Australia. Just steam the eggs for 8 minutes, remove and allow them to come to room temperature. The residual heat will cook them to 'hard boiled' perfection. Cheers.
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