Steamed Soft Boiled Eggs Recipes

Steps:

• Fill a medium sized saucepan with water and bring to a rolling boil.
• Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
• Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.

Steps:

• Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

Steps:

• Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place the eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes. Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.

Steps:

• Pour 1 cup of water into the inner pot of the Instant Pot and place the steamer rack inside.
• Arrange the eggs on top of the steamer rack, put on the lid, and make sure the steam release handle is set to the "Sealing" position.
• Hit the "manual" button, set it to low pressure, and set the time for 5 minutes. It will start cooking when the float valve is in the up position meaning it is pressurized. While the eggs cook, fill a bowl with ice and water.
• The Instant Pot will beep when it's done. Carefully release the steam valve by moving the steam handle to the "Venting" position until the float valve is in the down position.
• Using tongs or a large spoon, transfer the eggs to the bowl of ice water. Wait about 5 minutes and then you can peel, season with salt and pepper, and eat.
• They are easiest to peel if you crack them on the ends instead of on the sides.

Steps:

• Place egg in a small saucepan, and add enough cold water to cover by 1 inch. Bring to a boil. Cook for 3 minutes.
• Meanwhile, toast bread. Butter, and then cut in half diagonally. Remove egg from saucepan. Briskly tap wider end of egg with the back of a spoon until shell cracks. Remove the cracked top with the spoon. Season with salt and pepper, and serve with the toast.

Steps:

• With oven rack in lowest position, heat oven to 200. Bring 10 cups water to boil in heavy, covered one-gallon Dutch oven. Remove lid, and with slotted spoon lower eggs quickly into water two at a time. Turn off heat, and replace lid. Set timer for 10 minutes. For a firmer egg, leave eggs in water 2 minutes more.
• Fill a gallon bowl with very cold water, and set aside. Place 4 small bowls or wine glasses in oven to warm. Two minutes before eggs are done, toast bread, and butter it. Tear toast into small pieces, and place in warm bowl. If using wine glasses, serve toast on side.
• When eggs are done, transfer them quickly with slotted spoon to bowl with cold water. After 5 seconds, remove eggs to a few thicknesses of paper towel.
• With a small sharp knife, strike quickly through shell lengthwise. Drizzle yolk from shell onto toast in bowl or into cocktail glass. Scoop out white with spoon. Repeat with remaining eggs, using two for each serving. Sprinkle eggs with salt and pepper, and serve.