Easter is Springing – Steamed Eggs

Happy Spring!

Of course, as I write this it’s cloudy, gloomy, and chilly out, but that doesn’t mean spring hasn’t started…well… springing! I have buds on my lilac tree, which to me is a sure sign of spring. How about you?

Easter is my favorite holiday. I love the crispness of spring, the resurrection of Christ, and the emergence of baby creatures. This Easter seems especially glorious since we have the boy now. I find myself far more contemplative and thankful than in previous years and I guess those are some of the blessings that children bestow upon us as parents.

This spring is also bringing with it a blossom of new possibilities. In December I resigned my position with Kiewit so that I could stay home with our son. As much as I loved working for such a wonderful company, my heart and soul were telling me that staying home with Brand was the right choice for me.

And I’m right. And blissfully happy. EVERY DAY!

I’m also taking the time to get back into creating in a multitude of avenues. I even pulled out my sketch pad the other day and doodled, which is something I haven’t done in ages. I’m rusty, at best. But with practice I know the skill will come back. Maybe skill isn’t the right word. Neither is love. Maybe joy is the correct word. Drawing was something I had to work at, but it was joyful work.

But enough about all of that. What I really wanted to share with you today is a technique for cooking eggs in your steamer.

I’ve been trying out several recipe plugins, but as of yet, haven’t found one I liked. If anyone is reading this, and you use a recipe plugin that you love, drop me a comment. I’d love to get your feedback as to what works for you.

 

Using a steamer to cook eggs.

Using a steamer to cook eggs.

Using a Steamer to Cook Eggs.

1 dozen eggs (I will typically steam 2 dozen medium eggs: 12 in the top and 12 in the bottom sections of my steamer.)

Steamer (I have the Black and Decker Flavor Scent Steamer Deluxe. It’s about 10 years old and still strong.)

Water (My steamer has two fill levels, I use the MAX level for steaming eggs.)

The instructions on my steamer say for 12 eggs you fill to the max water level line, and then steam for 35 minutes. I found that 25 minutes is good and a plunge into icy water. BUT, I like my hard boiled eggs in the soft boiled state. That’s one thing I’ve learned about using different techniques of cooking something. What works for one person, doesn’t necessarily work for another and sometimes you have to do some tweaking. I’ve also found that eggs that are steamed are a lot easier to peel, even if they are extremely fresh. I typically get eggs from a friend who has chickens, so sometimes they aren’t even a day old when I steam them and the shell peels off beautifully every time. Unfortunately, when I steamed the eggs above, I had a small boy insisting on “helping”. So the photo below shows an egg that is slightly over cooked because I was distracted. That’s the breaks sometimes.

Get it?

Hello? Anyone still there?

No?

Oh well; I’ll continue all the same.

Eggs in the Steamer

Eggs in the Steamer

Typically, once I get the shell broken and a couple pieces off, the rest of the shell just peels off in one long strip. Much easier than peeling a hard boiled egg.

And that’s all folks!

 

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