Steam Archives - Impressions

Hard boiled eggs are wonderful for so many applications. Using them for decoration, eating out of hand, simple snacks, deviled eggs, egg salad or one of the many other ways to enjoy hard boiled eggs. The only problem is consistently cooking them and ease of peeling them. I don’t know about you but a few stubborn eggs and I am ready to give up and never make them again.

After years or trying various “proven methods” old eggs, warm eggs, shocking in cold water and all the other wives tales that go along with making hard boiled eggs. I have finally found a method that works like a charm almost flawlessly for perfectly cooked yolks and easy to peel eggs. Most methods tend to work if the conditions are just right but so often the variables are too vast, unknown and hard to actually control.

For the past 2 years I have been using this method exclusively and almost every time no matter the age or temperature of the egg they cook and peel perfectly, occasionally I will have one or two with a few blemishes but nothing like the pock marked mangled messes I had in years past.

Here is the no-fail method for perfect easy peel hard boiled eggs.

It’s simple and uses STEAM.

Place 1-2 inches of water in a saucepan and cover with a tight fitting lid. Load eggs into a steamer basket in one layer. Preferably they have a little room to move around and are not packed too full so they will cook evenly. (I use cold eggs right from the refrigerator).

Place eggs in a steamer basket for best cooking results.

When the water comes to a boil, place the loaded steamer basket into the pot sitting above the water. Cover with the lid and set your timer for 11-13 minutes. (I like the yolks slightly soft so 11 is perfect for me, you may want to cook up to 13 minutes). When the timer goes off, remove them from the steamer basket into a large bowl of ice water to shock them and stop the cooking process. Allow the to cool for at least 10 minutes.

You can peel eggs when still slightly warm for easiest results or leave them in the shell.

I find is it easiest to peel them while they are still warm but you can refrigerate them in the shell and peel them later. Hard boiled eggs with keep safely for 1 week refrigerated but I have kept mine longer and never had bad results. Remember when in doubt toss it out.

Check out Cook’s Illustrated for in depth look at the the science behind how it works.

Do you have an easy way to cook, peel or color eggs? Share your thoughts here.

Mashed Cauliflower

1 large head cauliflower. About 6 cups of flowerets
4-6 cloves garlic, peeled
¼ cup butter or extra virgin olive oil + ¼ cup if roasting
¼ cup cream
¼ cup Parmesan cheese

Clean cauliflower, remove the core and break into 1-2 in flowerets pieces.

Cook Cauliflower: Choose your desired cooking method, I like roasting best for flavor but this method takes longer. If you are shot on time try boiling or microwaving.

Roast: Heat the oven to 375 degrees, place prepared cauliflower flowerets and peeled garlic in a roasting pan, drizzle with extra ¼ cup butter or olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper, stir to coat. Place pan in the oven and bake for 45-55 minutes until tender. (covered un covered?)

Boil: Bring a large pot of water to a boil, add 1 tablespoon salt to the water. Add prepared cauliflower flowerets and garlic. Boil for 7-10 minutes until tender.

Steam: Place a steamer, insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes.

Microwave: on high for 4-8 min until cooked and tender (covered un covered?)

Remove cauliflower from the chosen cooking method and place in a bowl. Combine with remaining butter or oil, cream cheese and salt and pepper to taste. Mash with a potato masher or two large forks to get desired consistency.

For a smoother mash place half of the cauliflower mixture with the butter/oil, cream and cheese in a blender or food processor and blend until smooth. (a blender will be smoother than a food processor) then combine with the remaining half of the cauliflower to mix and mash together to achieve desired consistency.

For a smooth puree add all of the ingredients to a blender or food processor. Again a food processor will not be completely smooth. Add additional cream or milk to tin down and reach desired consistency

To make a cauliflower Gratian: cook and process cauliflower as desired, place in a buttered baking dish and top with Parmesan cheese. Bake for 20-30 minutes until hot and broil for the last 5 minutes to brown the cheese on top.

Garnish with fresh herbs if desired.

Steam

Perfect Easy Peel Hard Boiled Eggs

Mashed Cauliflower

Mashed Cauliflower