Egg steaming questions!
First: Cold eggs or room temp eggs?
Second: Do you know what the steaming time is for soft-boiled eggs with a nice, runny yolk? (We've started eating them a LOT over rice flavored with teriyaki sauce and topped with green onions, and they are a nice addition to miso soup.)
I found cold or room temp it doesn't make a difference.
I'm not sure about soft boiled eggs, because I don't like them. For a hard-boiled egg I do 12 minutes, so maybe 6-8 for soft?
All right, I finally realized that you were probably not the only one who used this method and that the internet would probably have a definite answer for me. Thank you for getting me started on this path!
I used this post
. Right now I am eating soft-cooked eggs for lunch that were steamed for 6 minutes and then run under cold* water. Some of the yolk is a little solid (not perfectly liquid), so I might try five minutes next time.
Peeling was not too bad. It seemed a little easier than my current method of boil water with vinegar and salt, then drop in cold eggs and simmer for 4 minutes.
* "Cold" in that I used the cold tap on the faucet, but as it is currently summer, the water is not very chilled.
I've always simmered them for about 6 minutes, then dunked in ice water. They seem easier to peel if you leave them in the ice water for 10-15 minutes or so. It's basically what's outlined here, except I don't measure the water temp. Once you've done it a couple times you'll figure out whether to add or subtract time.
I have long cooked my eggs (hard and soft) via simmering. However, of every dozen eggs I buy, there are at least a few that have some small weak line or point. While the other eggs fare well unless I am stupid and drop them too quickly, these weak point eggs crack badly and leak their contents around half the time. Steam sounded like a good cooking method to improve the chance of survival for those eggs. And so it seems to be! Of the two I soft-cooked today, one had a visible line. After steaming, the line changed to a definite crack, but no white escaped, and the cooking of the egg was unaffected. Obviously a sample size of one isn't great, but it certainly gives me hope for future eggs.
Also, boiling a half-inch of water takes much less time and electricity than boiling/simmering a full pot.