Let’s face it – hard-boiling eggs is not that difficult. Anyone can do it, so my question to you is … “Can your current method of cooking these eggs be improved upon?” If you are not using a rice cooker to do just that, then I think the answer to that question should be “Yes”. I have tested this method personally, and it is now the only way that I steam-cook eggs. Some folks will refer to them as “hard-boiled”; however, they are actually cooked with steam.
The entire process is so simple – from the actual cooking, to the peeling, and then to the final cleanup. I use an old Aroma rice cooker, and it works like a charm. I literally “flip a switch” to start cooking my eggs. Aroma makes newer models now and I can’t wait to try them; however, until this ole’ unit gives up the ghost – I will continue to use her. Whatever unit you have should work too, though the cooking times may vary. I firmly believe that units with a steamer basket offer the best results.
The first thing that you want to do is add water to your rice cooker. I usually add about two cups (1 Pint) of water. Since you are “steaming” your eggs, you don’t need to worry about covering your eggs with water (as in the older traditional way of cooking them). The next step is to place your eggs into the steamer basket. You can either cook one egg, or a dozen – the end result will be the same. Perfectly cooked eggs. Cover, “flip the switch”, and walk away. You don’t need to stand there and watch over boiling water. Let the rice cooker do it’s job so you can continue to do whatever else you need to attend to. (This is just another reason why I love this cooking method.)
You will want to set the timer and cook (steam) the eggs for about 25 minutes. This cooking time is my preference; you might like your eggs more or less done. I have found that the 25-minute cooking time frame produces perfect eggs, with a beautiful creamy texture. They also don’t have that green ring around the yolk (a tell-tale sign that they are over-cooked.) The egg shells don’t crack at 25 minutes either, but if you leave them cooking much after that, they will. Again, each rice cooker unit is different.
Transfer your eggs to a colander and place under cool running water (this will stop the cooking process). Your eggs are now ready to be cracked, peeled, and enjoyed! There is one thing I have noticed about cooking the eggs this way, and that is the ease of peeling them. Yes, you heard me correctly! We all know how tedious this task can be; however, when they are steamed – the peeling process is so much easier. I have no idea why, nor can I explain it. I just know that when I steam them – versus previously boiling them directly in water, that bigger chunks of the shell come off – with relative ease.
Give this eggscellent method of steam-cooking eggs a try. It is super easy, saves time, and produces creamy eggs every time. I probably should call them my “Flip-a-Switch Eggs”, because it is just that simple. Enjoy!
P.S. I did receive an email from a viewer that wanted to print out a “recipe” regarding this post. If you have read the above post regarding my tips and general approximations – such as variations in how many eggs to cook, etc. – and have a similar rice cooker (and steamer basket) – please see the brief recipe below. You will be able to print out these instructions, if desired. Thank you.