There aren’t many things more awkward than buying an 18 pack of store bought eggs when you have 25 chickens at home and several dozen eggs sitting on your kitchen counter.
Why on earth would I be buying store bought eggs you ask? Well if you have your own chickens, you already know; but if you don’t, let me clue you in.
Boiled fresh eggs DO NOT PEEL. That stubborn egg white clings to its shell like we small town folk cling to our guns and religion. 😉
By the time you’re done clawing that egg out of the shell it is not a pretty sight.
Even store bought eggs can have this issue, around the holidays when egg suppliers have a harder time keeping up with demand and the eggs on store shelves are much fresher than normal.
The only way I’ve known to combat this issue is to keep an egg carton aside for 3 weeks or so. The longer those eggs have had to sit, the more easily it will be to separate that pesky membrane between the shell and white. The problem is… it’s no easy task to keep aside my precious “to be boiled” egg carton. Inevitably the hubby will sell them, or they get mixed up with other cartons and used for breakfast… it just never seems to work out. Plus, we go through a LOT of boiled eggs. They are a healthy, inexpensive snack for our family and having to wait around for 3 weeks to get another batch ready just isn’t always feasible.
So there I find myself, sheepishly tucking the egg carton in my shopping cart and hoping that no one notices that I am shamefully PAYING for eggs at the store.
I love Pinterest, seriously, there are SO many great recipes and great ideas out there right at our finger tips. ANYWAY, I came across a Pin one day about STEAMING eggs instead of boiling them. Say what?
It works folks. It works REALLY well.
Now the thing to remember, as with all cooking, there can always be variables.
Altitude, the temperature of your eggs, whether they are in a single layer or double layer in your pan, all of these things might vary your results. It is okay if something doesn’t work out perfectly the first time. Don’t throw the idea out all together, it just means that your method needs to be adjusted next time.
It can be done on the regular ole stove top OR in everyone’s new favorite Instant Pot type pressure cooker.
Here’s how it’s done on the stove top.
- Place eggs in the steamer basket above a pan of water.
- Turn your stove to medium high heat and wait until you see condensation form the steam begin to form on the lid. Set your timer for 25 minutes. (This is the time that I typically use with my eggs double stacked in the steamer basket, 22 minutes seems to be just right if there is only a single layer.)
- When your timer goes off, immediately transfer the eggs to an cold water bath. Cooling the eggs off quickly prevents your eggs from over cooking and causing that not so pretty green tint to the yolk.
- Pour 1 cup of water in the bottom of your pan.
- Place your trivet or steam rack in the bottom of the pan over the water.
- Add eggs on top of the trivet/steam rack and close lid.
- Turn your pressure relief valve to “sealing” & set manual timer for 6 minutes.
- When your timer goes off, use a quick release to relieve the pressure and quickly transfer the eggs to an cold water bath. Cooling the eggs off quickly prevents your eggs from over cooking and causing that not so pretty green tint to the yolk.
- Place boiled (or steamed in this case) eggs in a tumbler with approximately 1/2 inch of water.
- Seal the open end of the glass with your hand and shake vigorously back and forth for 10 seconds.
- Take the egg out and the skin will easily slip off.You can see how it’s done here: The FASTEST way to peel a hard cooked egg!