Steamed Not Boiled Eggs Recipes

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.

Steps:

• Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
• Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

Steps:

• 1. Put eggs (with shells) to cook in a bowl of hot water.
• 2. Choose a pot that will hold your steamer basket and one with a tight-fitting lid. Add a steamer basket to the pot.
• 3. Add enough water to pot so that it comes to the bottom of the steamer basket. Bring the water to a boil.
• 4. Gently, add the eggs with shells from the bowl to the steaming basket. Cover the pot tightly.
• 5. Turn the heat to low-medium. Steam the eggs for 15 minutes.
• 6. Remove the steamed eggs to a bowl of cold water and ice--enough to cover them. Let set 10 minutes.
• 7. Crack the shells all over and peel. You will be able to peel the eggs easily.

Steps:

• Fill a stainless steel steamer pot with about 1 inch water and bring to a boil.
• Add eggs to the steamer tray, carefully lower into the pot, cover, and reduce heat. Cook for 10 minutes for medium yolks or 15 minutes for fully-cooked yolks.
• Remove the steamer tray and rattle eggs around to crack the shells. Transfer eggs to a cold water bath and let sit for 3 to 5 minutes. Remove from water bath.
• Gently crack each egg, roll on a cutting board, then peel the shell off from the fat end towards the point.