Sunday, April 5, 2015

Steamed Eggs

Don't you just hate when the night before you promised egg salad to the church/shower/social event you realize that you used all the eggs you'd been saving* and you were going to have to use new eggs?

*You know, because older eggs are easier to peel when you're doing hard boiled eggs?

Well have I got good news for you. There is a better way to cook eggs for egg salad, deviled eggs, etc. One that just doesn't require long fingernails for picking off tiny flecks of shell, leaving divots in the egg white, or cursing under your breath.

Ready?

Steam them.


Steamed Eggs

from finecooking and seriouseats

Ingredients
Eggs
Water
Ice

Directions
Bring 1-2 inches of water to a boil in a steamer pot.
Fill a bowl with ice and water.
Place eggs in steamer basket. Cook covered 6 minutes for soft boiled, 12 minutes for hard boiled.
Spoon eggs into ice water bath. Let sit for 15 minutes to cool (and stop the cooking). Peel under running cold water.




 


Your turn! 
What's your best time saving (frustration saving!) technique? Does it have a recipe that it really shines for?

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