Blog Memories: Making the Perfect Steamed Egg

January 1, 2022

Blog Memories: Making the Perfect Steamed Egg

Happy New Year! May 2022 be a better year for all of us. Here's a fun post from January 30, 2021.

This weekend, why not have a delicious steamed egg for breakfast?

So many of my readers and viewers ask me how to make the perfect steamed egg - when the white of the egg is firm, and the yolk is silky, creamy, and liquid gold. Steamed eggs, soft-boiled eggs, and hard-boiled eggs are all great with toast, or as an addition to salads, or even alone as a quick snack. My eggs are as fresh as can be - they come straight from my chicken coops every day. Eggs are also very nutritious. A large egg contains about six-grams of protein, plus other nutrients, including vitamin D and choline. And, best of all, making the perfect egg is so easy.

Here are some photos and my step-by-step method for steamed eggs, enjoy.

: As many of you know, I’ve long enjoyed raising chickens. I began raising chickens many years ago, primarily for their delicious fresh eggs. And I use a lot of them. Aside from enjoying one or two myself on any given day, I share them with my daughter and grandchildren, I cook flavorful dishes such as frittatas for guests and my crew at the farm, and I use many eggs for various cooking shoots. Here is a bowl of fresh eggs on my kitchen counter. When hens lay eggs, they have a natural coating called the “bloom” that helps keep out bacteria. Washing eggs can drive some bacteria in through the pores of the shell, so I don’t wash them before cooking. I always just wipe them with a warm damp cloth to get rid of any dirt and place them in this giant bowl.

: I have about 200-chickens down in my poultry yard. They’re all beautiful birds. I I’ve grown fond of caring for them, and learning about their many different breeds and varieties.

: Here’s a hen sitting in her nesting box – I wonder if she’s sitting on an egg? In general, hens become mature enough to lay eggs around six months of age, though this varies slightly by breed. Healthy hens are able to lay an egg about once a day.

: To steam the perfect egg, one needs a saucepan with a lid and a steamer.

: These stainless steel expandable steamer baskets are easy to find. This is my Martha Stewart steamer basket from Macy’s. The flaps collapse or open to fit various pots and pans.

: Just fill the pot to the bottom of the steamer basket – about an inch-and-a-half.

: Then place the saucepan on the stove and turn it on high to boil.

: While waiting, select your eggs. I chose six large eggs. I do not refrigerate my eggs. Freshly laid eggs can be left at room temperature for at least a month.

: The water is just about boiling. A covered pot boils faster than an uncovered one because the cooling presence of the room’s atmosphere is greatly diminished. And notice, the lid is askew on top of the pot – just so it doesn’t boil-over.

: I’m using a large spoon to carefully move the eggs into the pot.

: I keep a crock near my stove filled with tasting spoons – large spoons intended to lift out about a 1/2 tablespoon of liquid from a pan or pot for sampling. I also keep some tasting forks close at hand.

: Place the eggs carefully into the steamer – six is enough for one layer of eggs in this pot. Try not to stack the eggs if possible.

: Set the timer to four-and-a-half minutes.

: Place the lid properly on the pot and wait.

: Remove the eggs as soon as the timer goes off. Remember, these are large eggs, but depending on the size of the eggs and how one likes them, this time may need some adjusting.

: To serve eggs in their shells, I use the edge of a serrated knife to cut off the top.

: Look at that beautiful gold color – it’s perfect. Egg yolks range in color from pale yellow to deep orange. The color of an egg’s yolk depends upon the hen’s diet. The darker color of a yolk indicates the hen is fed foods high in carotenoids or antioxidants, which are natural pigments found in greens. My chickens are fed the best scraps including organic vegetables from my gardens.

: Add a little salt and pepper and it’s ready to eat.

: To serve out of the shell, hold the egg over a small bowl, tap around center with a knife, gently pull the shell apart, and then scoop out the egg with a small spoon.

: Here’s another egg with its creamy egg yolk pouring out into the bowl – made to perfection. Minutes really make a difference, but after doing this a few times, one will find their perfectly cooked egg.