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Steaming eggs is so amazing. I can't believe I used to boil them.
Joined: Jan 1, 1970
Posted to Thread #30583 at 4:14 pm on Nov 9, 2018
Karen, I don't eat eggs Momofuko-style but I do make soft-steamed eggs once in a while for a wonderful pork ramen bowl. I usually do 6 eggs at a time. I get the water boiling then set the steamer over the top and let it go for 6-8 minutes. I don't bring the eggs to room temp first. I take them right out of the fridge. You will just have to experiment with timing.
Of the hundreds of eggs I have steamed since I discovered steaming vs boiling eggs, I have never had one egg hard to peel. Not even one. It is an amazing technique. I find when I steam until eggs are "hard boiled" once cooled down in ice water I can put them in the fridge before peeling and use later. They STILL peel easily.
Other messages in this thread:
- 30583. I eat Momofuko eggs all the time, but since my eggs are 1 day or a little more old, - KarenNoCA - 3:37pm on 11/09/18 (6)
- Steaming eggs is so amazing. I can't believe I used to boil them. - CathyZKauai - 4:14pm on 11/09/18
- Yes, my experience is the same. I go from fridge to steamer basket and let it go for... - Michael in Phoenix - 4:45pm on 11/09/18
- Thanks all, and to Michael for the timing. I did my eggs for 10 minutes today - KarenNoCA - 7:57pm on 11/09/18
- I steam room temp eggs for 12 min. Perfect for me. I occasionally had cold ones burst during - Janet in NC - 3:15pm on 11/10/18
- Steamed my room temp eggs for 10 min, put is ice bath, peeled and into Momofuko marinade - KarenNoCA - 3:16am on 11/11/18
- Ten minutes was too long for the creamy yolk I wanted. Next time will try 7 min. [NT] - KarenNoCA - 5:47pm on 11/11/18