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How to steam eggs – no need to boil at all.

I have always had trouble peeling boiled eggs.  No matter what method I tried I could not do it. Every egg I peeled looked .. well .. pitted, mauled, savaged. I never had this problem when I was young but in my impatient adult years I developed some kind of egg peeling condition. But I found a solution. Steam those eggs. It is a completely different process for the egg and makes peeling a breeze.

I am gathering over 18 eggs a day now. So we had enough eggs to make devilled eggs for the teenagers who are gathering here before the winter ball.

This works with old eggs or with the eggs you gathered  from your naughty chickens just this afternoon. Misky are you there honey? This one is for you.

Bring your eggs to room temperature.

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I have no idea what it is called but this is my favourite flippy-outy foldy steamer thingy. My steamer. So I place the eggs in there and fill the pot with water to just below the eggs. thingy-002

Use a pot with a tight fitting lid,  I also place a folded tea towel on top to keep as much steam in as possible. This is a fire hazard so I hope you have a better lid that I do. Once the water comes to the boil, turn the heat down then lightly steam the eggs for 10, 15 or twenty minutes. Depending on how well you want your eggs done.

When you have judged the time to be right, immediately plunge the eggs into icy water until cool enough to handle. thingy-005

Peel. I roll mine gently on the board and the peel kind of falls off when I run them under water. The eggs I used here were a day old. thingy-012

After you try this you will never boil an egg again. I promise.

Ok, that was lunch. Did you see the runner on the table, that is a piece of the corrugated iron that will go on the roof of the Coupe, except it will be dark gray.  It will also wrap around part of the front of the main building helping to marry the two structures together visually.  That should shock the neighbours.

And now for dinner. Spaghetti using home made pasta  and meat sauce from the Bartolini Kitchens.

But first I have to scrape and clean another supers worth of honey. honey-003

Even though we are raking in the honey, this is so depressing.  I am putting it all on the wood stove to heat up slightly so it will pour. I take off the wax and bottle the strained honey marking it ‘not for sale’.. Some is mixed into the animals feeds.  The rest is marked for cooking only.

The silver lining to this is that I will have enough wax to make quite a few candles this year. So I had better get onto that! steamed-eggs-005

Charlotte and I had a talk about the birds and the bees and she told me not to worry, she is a big pig, she will be fine. And I am to remember; nothing will happen unless she wants it to happen, she chooses to stand still for her temporary husband don’t forget. So I am to stop being  such a fragile flower.  And anyway it is not as though she is going to have to live over there or anything, I am coming back to get her.

Good morning. It is raining. Time for me to get myself dressed and out there to start the work for the day.

Have a lovely day.

celil

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107 responses to “How to steam eggs – no need to boil at all.”

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  1. How sad for your bees, I had no idea that they had to be supplementary fed. I adore bees wax candles, I have not bought paraffin for years! We have an excellent supplier in Toronto, they sell 100% bees wax (in Canada, all you have to do is add 10% bees wax and you can label it bees wax candles). http://www.canadacandle.com/
    What an excellent idea for hard-cooking the eggs. I have a few quails eggs left over, I’m going to try it this afternoon.

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  4. I will have to try the egg steaming idea (although I don’t have a flippy steamy thing, maybe I can find one at our local Goodwill). We get our eggs from a lady a couple miles down the road from us who has a lovely flock of about 40 birds. The eggs are yummy but so fresh that I too have problems peeling them.
    Sorry to hear about your bees. 😦 It sounds like you have learned from your mistakes and will not let such a thing happen again. I hope you are not being too hard on yourself over it.

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  6. I also have an egg-peeling condition. Likely a holdover from when I worked nights making sandwiches for farmers and oilfield-workers and had to boil and peel whole crates of eggs at a time… *shudders* Anyway, my beloved wants an egg salad sandwich for lunch, today. Very rarely do I cook for him, but it’s the 14th anniversary of our first date and egg salad always turns out horribly for him. I’m on it, c. I will steam those eggs!

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    • and then I take the other bowl back down the step and call sheila and she obediently trots out of the trailer. Planning ahead is the best way to load an animal! c

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  11. Fabulous pictures, Cecilia. I’ve been making Scotch Eggs from the free range, rare breed hens at the farm, surrounded by sausage meat from the organic principles pork. They’ve been going down very well, in fact sold out within a hour at the Real Food market on London’s South Bank. Doing them by hand, as a batch is quite a challenge to get them exactly right – the right softness. I’m learning quickly though!

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    • My mother used to make these too, for some reason our family called the Horse Apples! She was a star at making them. She always rolled the egg in a little seasoned flour as I recall. Now I am longing for one! I am going to send Mad Dog over to do a taste test for me. Are you only there on the weekend? how do i tell him to find you?.. c

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      • Hello, well he farm will be there Friday, Saturday, Sunday. I’ll be bowing out of actually being there, as i need to concentrate on making the scotch eggs and some other things for the farm and the market, and getting ready to open the ‘Lop Eared Pig’ for Sunday lunch on the Farm. Anyway, the farm is Hazeledene Farm. Who is Mad Dog?

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  13. I’ve never heard of steaming eggs, Celi. What a revelation! And I have the same sort of steamer contraption as you do. Any excuse to use it justifies it taking up valuable cupboard space.
    Did i notice a hint of rouge on Charlotte’s sweet cheeks or is she a tad embarrassed by all of this attention? I hope that boar realizes and respects this Flower of the Farmy.
    Thanks, too, for the mentions. I made sauce yesterday and served it with homemade pasta, as well, last night. I wanted to clear out my “old” pasta. I’ve a feeling I’ll have plenty more by this time next Sunday. 🙂

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    • Why yes you will. My sauce was divine with the pork in it and I was a good girl and browned the meat well! The teenagers scoffed it! I am giving my hens extra green this week so they lay extra yellow eggs for somebody!! c

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      • Glad to hear that the sauce was so well-received. The Boys Upstairs are the same way. It’s gotten so that I’ve had to increase the amount of food I send up or their poor Mom doesn’t get anything to eat. And they’re just entering their teens! Extra yellow yolks. Oh, boy!!!

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  14. Steamed eggs! Who knew? Brilliant C…..I learn something from every post of yours…well, you are a teacher, after all!! 🙂 Now we just need your recipe for the deviled eggs themselves and why they are called deviled…I do not know that either!! Please take some photos of the young people in their ball finery…eating the eggs, of course! 🙂
    Lovely Charlotte…growing up now and also getting ready for her winter date!! She will be just fine!!

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