I mentioned in yesterday’s post that I steam eggs for hard-boiled (I guess actually hard-cooked) eggs. Fresh chicken eggs that are hard-boiled do not peel well. You end up with a huge mess that does not resemble an egg at all. It is okay if you are making egg salad, but for deviled eggs it is a definite NO. I had seen several blogs online that mentioned steaming fresh chicken eggs which could then magically be peeled like the eggs from a grocery store. When I went to the Peaches to Beaches yard sale in March, a rice cooker was on my wish list. I found one by Oster for $5 and have already gotten my money’s worth many times.
I put around a dozen (11 in this case) in the egg tray, fill the reservoir with water, and set the timer for 30 minutes. I found that I needed to vary the time a bit depending on the size of eggs, and I always try to put eggs of similar size in together.
A helpful tip is to crack the eggs when you remove them from the rice cooker. I simply drop them into a metal bowl so that the shells crack in at least one area. I then fill the bowl with cold tap water. I leave them just until they are cool enough to handle.
A culinary miracle – beautifully peeled (very) fresh hard-cooked eggs. I do occasionally use the rice cooker to cook rice, but for the most part it is steaming eggs. We are eating more hard-cooked eggs since I purchased the rice cooker. Considering how many eggs our girls bless us with a week this is great for my refrigerator space and grocery budget.