Steamed eggs
They peel easier than boiled!
Prep Time: 5 min. Steam Time: 6-11 min. Chill Time: 10min.
Total Time: 30-42 min.
Macronutrients: 1 xl. egg: 7g protein · .6g carb · 6g fat
For a visual, see my instagram video here!
About the dish:
Eggs are a great way to get added protein to your diet with little effort & little cost
Eggs are a COMPLETE protein. A complete protein is when a food contains the nine essential amino acids that our body can’t produce on its own. Amino acids are the building blocks of protein and important in nearly all bodily functions.
Eggs also contain several B vitamins (specifically B12), selenium, and other vitamins & minerals.
Steamed eggs are easier to peel and have a creamier yolk.
They are easier to peel and have a creamier yolk because they are cooked more evenly. The eggs sit in a steaming basket, above the water, and the steam surrounds them evenly. With boiled eggs, one half of the egg is closer to the hot burner, causing more heat to be in some areas and not others.
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As an Amazon associate I earn from qualifying purchases.Ingredients:
18 Large chicken eggs * (max) or desired amount
*corn/soy free, pasture raised eggs are best
Equipment:
Sauté pan and lid
Tray of ice cubes
You can use a sauce pot instead of a sauce pan if you would like. I prefer my 18 inch sauté pan because the steaming basket I have lays completely flat and allows me to steam 18 eggs at one time. Whichever pot fits your steaming basket completely flat will work best (see photo).
Steps:
Remove your eggs from the fridge and allow to sit at room temperature for 10-15 minutes at least. This helps prevent the eggs from cracking
Place your steamer basket in your sauté pan or pot
Add water to the pot until its just below the steamer basket (you don’t want the water to flow over the steamer basket or this will be more like boiling them)
Place your pot with your steamer basket, and water onto the stovetop over high heat and bring to a boil. YOUR EGGS ARE NOT IN THE POT YET
Once the water starts to boil, add your eggs (if you are steaming close to 18 eggs like I do, it will look fairly crowded. I would leave enough space that you could fit
1-2 more eggs if you HAD to
Cover the pot with your lid and lower to med/high heat. On my oven, boil is around 9 and I lower my burner to a 7
Set a timer for
7 minutes for very soft boiled
9 minutes for medium soft boiled
11 minutes for minimally soft boiled
Immediately remove the pot of eggs from the burner and place the pot in your sink
Pour the hot water out while spraying cold water over the eggs and pot to cool everything down
Remove the steamer basket, leaving the eggs in the now cold pan, and spray the eggs with cold water for another 1-2 minutes
Fill the pan with enough cold water to cover the eggs and add a full tray of ice cubes
Let the eggs sit in this ice bath for 10 minutes
You can peel the eggs immediately if you like or store in the fridge and peel them when you are ready to eat.
Put in your fridge and enjoy them for up to 1 week!
For a visual, see my instagram video here!
Changes/Substitutions:
The only changes you can really make are the different types of pots and steamer baskets used and the steaming time.
The steaming time will vary depending on how you like your eggs and the way your stovetop cooks. I gave my best approximations. I used large chicken eggs. You could use any type of egg but the cook time will change significantly from a quail egg to a duck egg for example!
PLEASE NOTE : the fresher the egg, the more difficult it will be to peel. I usually use my store bought eggs for steaming vs. the eggs my friend who has chickens gives me (or I will wait 1-2 weeks to use these ones)
Sadie creates naturally sweetened and savory dishes with an animal-based way of eating in mind.
Meal prep is her specialty.
She likes to make traditional recipes that are inclusive to everyones palate and lifestyle, while showcasing natural alternatives.
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