STEAMED EGGS (RICE COOKER)

Steamed Eggs (Rice Cooker) image

This is not a time saver, just an alternate way to make soft or hard cooked eggs, that are cooked perfectly and peel easily. I know people who use an oven, pressure cooker, and stove top to make 'boiled' eggs. All those methods work, and steaming is just another method, nothing more.

Provided by Lee Thayer

Categories Eggs

Time 20m

Number Of Ingredients 3

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Ingredients

8-10 chicken eggs, room temp
water as needed
ice as needed

Steps:

1. Add about 1 to 1 1/2 inches of water to your rice cooker insert and add the steamer tray and cover, if using a pot with a steamer basket, add the basket then add water to where it just touches the bottom of the steamer basket then cover. Turn the rice cooker to Cook setting and for a pot, turn to medium to high heat. Get the water boiling and making steam.
2. Remove the steamer tray and cover the pot, add the eggs to the steamer tray, place tray on the cooker, for a pot, remove from heat, add the eggs then put back on heat. For a pot, adjust the heat needed to maintain a gentle boil.
3. Set your timer for 6 minutes for soft cooked and 10 minutes for hard cooked with a slightly soft yolk center, or 12-15 minutes for fully cooked through yolks. (I used 15 minutes and the eggs were perfect). If you are using two layers of eggs, increase the time by 1 to 2 minutes. (My little rice cooker doing its thing.)
4. Place a large bowl in the sink and fill will ice, then fill with water, when the time is up on the eggs, transfer the eggs with a slotted spoon into the ice water, as the ice melts, turn on the tap to keep the water running into the bowl for 5 to 10 minutes to cool the eggs.
5. When the eggs are cooled, take each egg and crack all over and return to the water. Once all eggs are cracked, start peeling them under running water, rinse off any shell fragments, place in another bowl, cover, and refrigerate until used.
6. I hard cooked 10, previous photo shows 9, here is number 10. I took the ugly egg, the white was broke, and sliced in half, and as you can see, absolutely no green from over cooking. The whites were perfect in taste, not rubbery at all. Yolk was perfect.