1/9/2024 0 Comments Steam 12 minutes![]() Cooking time for perfect steam oven boiled eggsĮveryone likes their yolks cooked differently. Almost as much as when you make a poached egg, and I think we all know freshness is the key to a perfect poachie. Boy was I annoyed about that after I’d set up my camera, backdrop, even the plate, before clicking the shutter! They were obviously old, and the whites, even on the longest cooked eggs which came out with chalky yolks, were thin, watery and impossible to peel. So fabulous we used them all to make egg mayonnaise for lunch, and I had to cook more to photograph.Įxcept this time around I used supermarket eggs (albeit the most expensive ‘happy chicken’ ones on the shelf). They cooked beautifully, peeled easily and were all around fabulous. ![]() I’d like to share something about the photos for today’s post here – when I tested all my timings to share with you, I used some glorious eggs from my local greengrocer. I use the 1/3 size or 2/3 size stainless steel trays which came with my oven – they’re thin, light and conduct heat very quickly, which is so important for steaming foods which don’t take long to cook. They’ll alter the cooking time of your eggs by up to 100%, and cook them unevenly too. Whatever you do, don’t use thick ceramic or glass cooking vessels here. ![]() Cooking vessels for steam oven boiled eggs It will make your cooking times much more accurate. Because of this, I really recommend bringing your eggs to room temperature before you steam them. Except whenever I’ve done that, I’ve had really inconsistent cooking results. ![]() I like keeping my eggs in the fridge for freshness, so ideally I’d just pop them in the steam oven straight from the fridge and set my timer accordingly for the doneness I prefer. This is a bit of a contentious issue for me. Egg temperature for perfect steam oven boiled eggs Though they’re regarded as quite robust, eggs can be sensitive little things and the slightly lower temperature means the difference between softly cooked whites and bouncy, slightly ‘chewy’ ones (but hey, if you love a bouncy egg white by all means up the temperature and drop a minute or two off your cooking time). I prefer to steam my eggs at 95⁰C (203⁰F) rather than 100⁰C (212⁰F). Cooking temperature for steam oven boiled eggs There are a few factors which will greatly affect how long you need to cook eggs for in a steam oven, so let’s talk about those. Sliced or mashed with mayonnaise and nestled between two slices of soft supermarket bread yolks carefully removed and creamed before being artfully piped back in for that 70’s classic, devilled eggs quartered and used in a salad to provide heft and protein wrapped in sausage meat, crumbed and fried for the artery-busting bomb which is a Scotch egg – I think we all get the idea.Įggs are handy, nutritious and relatively cheap and we’d be lost in the kitchen without them, although please, PLEASE, I implore you to spend a little more to buy free range, for the welfare of your egg-producing birdies.Īs with so many previously-tedious tasks, using a steam oven to boil eggs – or rather, to steam eggs – removes the annoyance of putting them in a pot of water which then needs draining, and also all but guarantees they’ll never crack while cooking and lose half their contents before you can blink. I’ve visited the topic of steam oven scrambled eggs before but today is a boiled egg masterclass, if you will.Ī boiled egg can be used for so many things, even if (like me) you aren’t a big fan of just eating one straight out of its shell. Today I’m going to run your through one of the simplest steam oven cooking tricks: the humble boiled egg. Time to talk about cooking boiled eggs in your steam oven.
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