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Perfect Eggs

I came across a technique for cooking eggs that I found revolutionary – steaming.  At first I was skeptical, but when I used my steaming basket and water in a sauce pan, it was very easy to keep the temperature consistent which seemed to be key to a tender perfectly cooked egg.  Do not leave the kitchen, because the timing was everything.  For a hard-cooked egg, 14 minutes produced a yolk which was just firm, for a soft cooked egg 5 1/2 to 6 minutes produced a runny soft yolk.  After the cooking time, both need to placed immediately into a bowl of cold water to stop the cooking process.   With the soft cooked eggs, work quickly so as not to cool them too much.  Surprisingly the soft cooked egg is easy to peel, but start from the larger end – I am not sure why, it just gave me better luck.

Egg Salad

6 eggs, steamed for 14 minutes

1/2 cup mayonnaise

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 cup diced celery

black pepper to taste

  • Place a metal vegetable steamer into a medium sauce pan, add  about 1-2 inches of water and bring to a rolling boil

  • Place the cold eggs into the basket and cover

  • Keep the rolling boil going and time exactly 14 minutes

  • Remove quickly at the end of 14 minutes and place in a large bowl of cold water to stop the cooking

  • When they are cool, crack and remove the shells

  • Cut the eggs in half and remove the yolks

  • With a small strainer, push the yolks through into a bowl – I hold the strainer with both hands and use my very clean thumbs

  • Add the mayonnaise, salt, pepper to taste and dry mustard  and mix well

  • Cut the whites with an egg slicer

  • Mix the mayonnaise/yolk into the whites along with the diced celery

Deviled Egg

12 eggs

1 cup mayonnaise

1 1/2 teaspoons dry mustard

1/2 teaspoon salt

dill sprigs and paprika for serving

  • Follow the directions for egg salad up to straining the yolks

  • Add the mayonnaise, dry mustard and salt to the yolks and stir well

  • Fill the cut egg whites with the yolk mixture and top with a sprig of dill and a sprinkle of paprika if desired

whole eggs

This is what they look like after 14 minutes, just firm



The other secret weapon


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