Soft Hard Boiled Eggs - How to Steam Perfect Hard Boiled Eggs with Soft, Tender Yolks
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Date: 2019-07-25
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Comments and reviews: 9
rohan kamath
If you look at the edges here at 3: 59, they are pale yellow which meals a tad bit over cooked. The way we usually do these is with a full pot of water, enough to submerge the eggs and the timings below and a medium rolling boil. This is because the water will cook the eggs more evenly and gently whereas the steam being too hot will cook the outside more than the inside which is why you see the paler yolk on the outside. 6 minutes - Perfect Soft boiled eggs7 minutes - Perfectly set whites with cooked but beautifully runny yolks. 7 minutes + 2 minutes with the stove off and covered - Perfect soft-hard boiled egg7 minutes + 5 minutes with the stove off and covered - Perfect hard boiled eggsPlease note that the timings above are for medium/large eggs straight from the fridge. You will need to adjust the timings based on the size of the eggs and whether they are cold or room temp to start with.
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If you look at the edges here at 3: 59, they are pale yellow which meals a tad bit over cooked. The way we usually do these is with a full pot of water, enough to submerge the eggs and the timings below and a medium rolling boil. This is because the water will cook the eggs more evenly and gently whereas the steam being too hot will cook the outside more than the inside which is why you see the paler yolk on the outside. 6 minutes - Perfect Soft boiled eggs7 minutes - Perfectly set whites with cooked but beautifully runny yolks. 7 minutes + 2 minutes with the stove off and covered - Perfect soft-hard boiled egg7 minutes + 5 minutes with the stove off and covered - Perfect hard boiled eggsPlease note that the timings above are for medium/large eggs straight from the fridge. You will need to adjust the timings based on the size of the eggs and whether they are cold or room temp to start with.
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John Fox
Just made 4, and exactly as advertised. Slightly soft in the middle, wicked easy to peel Should be pretty easy to make them harder or softer as is needed. I think for egg salad, they probably should be a bit harder in the middle. For something like deviled eggs and just plain eating, I think they are perfect. Since less water is used, it's also a bit quicker since you don't have to wait as long for the boil to start. I was nervous about running out of water and monitoring the boil (it's screws things up to take the lid off if you are steaming something, but I realized (duh) that the amount of steam coming out from around the lid was relative to the amount of boil. I turned the heat down so until I felt the escaping steam level was appropriate, and just watched to make sure the steam didn't stop. Thanks for the great tip And the entertaining video.
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Just made 4, and exactly as advertised. Slightly soft in the middle, wicked easy to peel Should be pretty easy to make them harder or softer as is needed. I think for egg salad, they probably should be a bit harder in the middle. For something like deviled eggs and just plain eating, I think they are perfect. Since less water is used, it's also a bit quicker since you don't have to wait as long for the boil to start. I was nervous about running out of water and monitoring the boil (it's screws things up to take the lid off if you are steaming something, but I realized (duh) that the amount of steam coming out from around the lid was relative to the amount of boil. I turned the heat down so until I felt the escaping steam level was appropriate, and just watched to make sure the steam didn't stop. Thanks for the great tip And the entertaining video.
reply
royallhawaii
I love the videos you make. I can sit and watch them one after another as I find them better than TV I only complaint and it starting bug me, that is I go to the website to get the recipe and have yet to find the one I just watched. Just watched the July 6th 2008 recipe about simple vanilla ice cream. I spend the next 20 minutes doing every kind of search and never found it. Why can't we search with the day the recipe was posted on Youtube? OR, why not just make a direct link to the recipe? You have us all hooked anyway LOL Really though, it is frustrating to say the least.
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I love the videos you make. I can sit and watch them one after another as I find them better than TV I only complaint and it starting bug me, that is I go to the website to get the recipe and have yet to find the one I just watched. Just watched the July 6th 2008 recipe about simple vanilla ice cream. I spend the next 20 minutes doing every kind of search and never found it. Why can't we search with the day the recipe was posted on Youtube? OR, why not just make a direct link to the recipe? You have us all hooked anyway LOL Really though, it is frustrating to say the least.
reply
Sodori
5 degree fridge I boiled two eggs. My stove goes one to 9 (don't question it: P) and I left then in there on level four (five seemed to intense boiling so I stepped it down a notch, literally: P) and I steamed them for nine and a half minute. Came out I would say just a tad to soft on the yellow. But it might be my impatience speaking: P Maybe that helps someone, maybe not. I will not measure my eggs for size though. I'm not that nerdy xD Great tip for great eggs though And I like that saving water and heated electricity bit.
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5 degree fridge I boiled two eggs. My stove goes one to 9 (don't question it: P) and I left then in there on level four (five seemed to intense boiling so I stepped it down a notch, literally: P) and I steamed them for nine and a half minute. Came out I would say just a tad to soft on the yellow. But it might be my impatience speaking: P Maybe that helps someone, maybe not. I will not measure my eggs for size though. I'm not that nerdy xD Great tip for great eggs though And I like that saving water and heated electricity bit.
reply
Protocol Officer
As always, just an eggselent video. I have pondered steaming eggs before but was not sure as to the timing. Now that I know (takes the same time as hard boiling an egg) I will use a steamer basket inserted into my pot. Couple of FYIs. I read that peeling an egg from the bottom helps break that pesky membrane due to the air pocket. Also, with a strainer, peel egg under cold running water. Very fast method Just saying. Thanks for sharing this very useful video.
reply
As always, just an eggselent video. I have pondered steaming eggs before but was not sure as to the timing. Now that I know (takes the same time as hard boiling an egg) I will use a steamer basket inserted into my pot. Couple of FYIs. I read that peeling an egg from the bottom helps break that pesky membrane due to the air pocket. Also, with a strainer, peel egg under cold running water. Very fast method Just saying. Thanks for sharing this very useful video.
reply
C Perez
My daughter told me about this method and I've been steaming them for a couple of years now. Works like a charm I use a steamer insert so the eggs never touch the water. Steam for 16 mins (or less) if you prefer. Cool them down rapidly and peel. I smack the small end of the eggs against a hard surface, breaking the inner (seal) and roll the egg to release the entire she'll and Voila Perfect eggs every time
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My daughter told me about this method and I've been steaming them for a couple of years now. Works like a charm I use a steamer insert so the eggs never touch the water. Steam for 16 mins (or less) if you prefer. Cool them down rapidly and peel. I smack the small end of the eggs against a hard surface, breaking the inner (seal) and roll the egg to release the entire she'll and Voila Perfect eggs every time
reply
David D.
They look good, no different then a regular boiled egg though. Cook eggs almost daily and just boiling them starting in cold water is less hasstle and the same result if you time it correctly. Also, peel them in the pot they were cooked in, contains the mess and less to clean up later. Lastly, all a boiled egg needs is a bit of salt and pepper and a touch of good mayo.
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They look good, no different then a regular boiled egg though. Cook eggs almost daily and just boiling them starting in cold water is less hasstle and the same result if you time it correctly. Also, peel them in the pot they were cooked in, contains the mess and less to clean up later. Lastly, all a boiled egg needs is a bit of salt and pepper and a touch of good mayo.
reply
Anonymoose
Fascinating technique, and the results are just a shade softer than the way I do them. I slip them into boiling water to cover, turn the heat off, and let them sit for 11 minutes. Your method is simpler, requires less water and preheating time, and the results are as good if not even more controllable. I like it Gotta try it A tip o' the hat to you, sir
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Fascinating technique, and the results are just a shade softer than the way I do them. I slip them into boiling water to cover, turn the heat off, and let them sit for 11 minutes. Your method is simpler, requires less water and preheating time, and the results are as good if not even more controllable. I like it Gotta try it A tip o' the hat to you, sir
reply
Brian McLelland
Since I watched this video, my life has changed. Will never cook a boiled egg any other way. It's true, quicker and the eggs peel so easily. I also do not use room temp eggs. straight from the ice box. 8 min 30 seconds is perfect for me. I think 10 min 30 seconds would be perfect for hard boiled/deviled eggs. He's right, the shells almost fall off.
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Since I watched this video, my life has changed. Will never cook a boiled egg any other way. It's true, quicker and the eggs peel so easily. I also do not use room temp eggs. straight from the ice box. 8 min 30 seconds is perfect for me. I think 10 min 30 seconds would be perfect for hard boiled/deviled eggs. He's right, the shells almost fall off.
reply
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