Steamed eggs

Watching a cooking show on the television and the cook (FYI Adam Liew a past winner of MC Australia a whose TV shows are really good) was steaming some veggies and also added eggs in shells ,saying he never bothered to boil eggs for hard boiled anymore just chucked them in the steamer for six minutes)
Interesting I thought.
So I have just steamed 4 X 60g eggs for six minutes. Didn't pierce them, bring them to RT or any other prep just put them in the steamer over boiling water and then cooled.
a. Did not crack
b. Peeled easily
c. Perfectly cooked for me. The yolk was still a little runny and the white was beautifully tender.

Won me over. Easily tweaked for size or doneness.

Well! I'd never have tried such a thing. Sounds good, though.

I've been steaming them for some time. I use my rice cooker - toss into the steaming basket, hit "On", and walk away. Just like you say, it works great and they peel easily (I do move mine from the steamer immediately into a bowl of ice water when they're done).

Every once in a while I'll have an egg crack this way, but it's a pretty rare occurrence. Not sure if it was an old egg (extra air volume expanding) or what, but it does happen.

[Jenise]

Love great tips like this, Barb. I've somehow never thought of steaming instead of boiling, but it makes perfect sense.

[Robin Garr]

Try roasting one egg in each cup of a muffin tin!

http://www.thekitchn.com/can-you-really ... chn-216826

Robin, th review wasn't great, but for the sake of science next time the oven is going I'll do one or two.

Okay dokay, folks I've done the science so you don't have to!
Had the oven on so I put 2 eggs ina muffin tray and cooked as suggested for 30 minutes.
I used a silicon pan in the hope of eliminating the dark spot, which it did but I did get a light tan on maybe 20% of the surface. They did not peel well. There was a slight hint of the sulphur ring developing. Some toughness of the white. They did not crack.
Conclusion. Stick to your own tried and true or try the steamed. Don't bother with the oven method.
BTW I saw another reference today in the paper from a high end chef who used steamed eggs in a recipe he published for the paper? It will probably now keep coming up and hitting me on the face saying where have YOU been hiding. LOL
Oh and the yolk was well cooked.

[Robin Garr]

Okay dokay, folks I've done the science so you don't have to!

Thanks for taking on this challenge, Barb!

Thanks for the report, Barb. Scratch that method off the list!