Steamed Eggs (Rice Cooker)
Steamed Eggs (Rice Cooker)
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Votes: 1
Rating: 5
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I found this recipe on a friend's web site and decided to give this a try. I use a small rice cooker (1 liter) with a steamer tray, a steamer basket in a pot works equally as well. The size of the steamer basket, how many eggs, size of the eggs, if eggs are layered, and even elevation will play a role in the time to get perfect hard cooked eggs.
Servings Prep Time
8 eggs 1 minute
Cook Time
12-15 minutes
Servings Prep Time
8 eggs 1 minute
Cook Time
12-15 minutes
Steamed Eggs (Rice Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I found this recipe on a friend's web site and decided to give this a try. I use a small rice cooker (1 liter) with a steamer tray, a steamer basket in a pot works equally as well. The size of the steamer basket, how many eggs, size of the eggs, if eggs are layered, and even elevation will play a role in the time to get perfect hard cooked eggs.
Servings Prep Time
8 eggs 1 minute
Cook Time
12-15 minutes
Servings Prep Time
8 eggs 1 minute
Cook Time
12-15 minutes
Ingredients
Servings: eggs
Instructions
  1. Add about 1 to inches of water to your rice cooker insert and add the steamer tray and cover, if using a pot with a steamer basket, add the basket then add water to where it just touches the bottom of the steamer basket then cover. Turn the rice cooker to Cook setting and for a pot, turn to medium to high heat. Get the water boiling and making steam.
  2. Add the eggs to the steamer tray once the water is boiling, for a pot, remove from heat, add the eggs then put back on the heat. For a pot, just use the heat needed to maintain a gentle boil.
  3. Set your timer for 6 minutes for soft cooked and 10 minutes for hard cooked with a slightly soft yolk center, or 12-15 minutes for fully cooked through yolks. (I used 15 minutes and the eggs were perfect). If you are using two layers of eggs, increase the time by 1 to 2 minutes.
  4. Place a large bowl in the sink and turn on the water, when the time is up on the eggs, transfer the eggs with a slotted spoon into the water in the sink, keep the water running into the bowl for 5 to 10 minutes to cool the eggs.
  5. When the eggs are cooled, take each egg and crack all over and return to the water. Once all eggs are cracked, start peeling them, rinse off any shell fragments, place in another bowl, cover, and refrigerate until used.
Recipe Notes

Low cost.

This recipe for How to Steam Hard Boiled Eggs is from Simply Recipes.

Chinese Steamed Egg (蒸水蛋)
Chinese Steamed Egg (蒸水蛋)
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Votes: 0
Rating: 0
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Sounds good. This is traditional and common dish served all over China. Very simple ingredients. I will use my rice cooker to steam this but you can use any steaming method you like.
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Chinese Steamed Egg (蒸水蛋)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good. This is traditional and common dish served all over China. Very simple ingredients. I will use my rice cooker to steam this but you can use any steaming method you like.
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Heat your steamer.
  2. Crack the eggs into a large bowl, lightly beat the eggs and slowly add in the warm water. Add the salt, pepper, and chicken stock powder and mix well.
  3. Strain the egg mixture into a heatproof bowl, cover with heatproof cling wrap or set a plat on the top.
  4. Place the dish in the steamer and reduce the heat to low, cover, and steam for 10 minutes or until set.
  5. While that is steaming, fry the minced garlic until golden brown, remove from pan along with the oil and set aside.
  6. Remove the dish from the steamer, garnish with the soy sauce, fried garlic, and spring onion, enjoy with rice on the side for a lunch or light dinner.
Recipe Notes

Low cost.

Variants: Add sliced or chopped mushrooms and or sliced spring onion.

Adapted from an internet recipe.