Egg Cookers?

[Frazzemrat1]

Does anybody have one of these? are they any good? It appears that it steams the eggs, and the only reason I'm interested is I've found it so difficult to peal my hard boiled eggs in the morning. I've heard that steamed eggs are easier to peel when they're fresh?

 

[EggSighted4Life]

We used one of those at the zoo that I volunteered at. Can't remember how well it worked but I do remember someone on here saying that is how they do it.

Anyways, I researched this like crazy as I really hate to peel away half the egg I'm trying to eat.

It simple really... Hot start, cold finish. Doesn't matter if your eggs are fridge or room temp. Salt in the water doesn't change things.

Get your water boiling, drop your eggs in. When cooked to desired doneness, shock with cold water. I use running tap water because it's cold from our well. Some people will use an ice bath. With this method I get about 90% easy peel even on fresh eggs which are much harder to peel than old eggs, as I'm guessing you've figured out.

This method REALLY works. I'm not passing on hear say but my actual experience.

That being said, a steamer with a timer you can set and forget might be nice! But I also don't like having single use appliances in my kitchen. Space is at a premium. And most other things get steamed on the stove top or in the microwave.

 

[Creteloc]

As a more expensive but awesome option... the Instant Pot. Yep, I'm a believer. I make 18 'boiled' eggs in the Instant Pot every weekend and the shells just fall off of them. It takes about 4 minutes to pressurize, 5 to cook, and 5 to de-pressurize before I get perfect eggs. Plus, I can use it to cook frozen chicken breasts into dinner in less than 20 minutes. Can't beat that.

 

[Frazzemrat1]

We used one of those at the zoo that I volunteered at. Can't remember how well it worked but I do remember someone on here saying that is how they do it.

Anyways, I researched this like crazy as I really hate to peel away half the egg I'm trying to eat.

It simple really... Hot start, cold finish. Doesn't matter if your eggs are fridge or room temp. Salt in the water doesn't change things.

Get your water boiling, drop your eggs in. When cooked to desired doneness, shock with cold water. I use running tap water because it's cold from our well. Some people will use an ice bath. With this method I get about 90% easy peel even on fresh eggs which are much harder to peel than old eggs, as I'm guessing you've figured out.

This method REALLY works. I'm not passing on hear say but my actual experience.

That being said, a steamer with a timer you can set and forget might be nice! But I also don't like having single use appliances in my kitchen. Space is at a premium. And most other things get steamed on the stove top or in the microwave.

see, the only thing with this, is when I boil eggs, I ALWAYS run them under water from the sink (also on a well) until they're cool enough to handle. I don't know if this is enough to shock them, but I've noticed that dang near every egg from my silver spangled hamburg are a real pain the hind quarters to peel.

 

[EggSighted4Life]

see, the only thing with this, is when I boil eggs, I ALWAYS run them under water from the sink (also on a well) until they're cool enough to handle. I don't know if this is enough to shock them, but I've noticed that dang near every egg from my silver spangled hamburg are a real pain the hind quarters to peel.

Ya, maybe it isn't cold enough. I know my pot sometimes warms the water back up too fast. If doing an ice bath isn't an issue you can try.

I did also hear good things about pressure cooking as mentioned by the other poster.

 

[Frazzemrat1]

Ya, maybe it isn't cold enough. I know my pot sometimes warms the water back up too fast. If doing an ice bath isn't an issue you can try.

I did also hear good things about pressure cooking as mentioned by the other poster.

Thanks! Yea, I fill the pot up with cold, dump it, then refill it... But I'll try the ice bath

 

[Kusanar]

Ya, maybe it isn't cold enough. I know my pot sometimes warms the water back up too fast. If doing an ice bath isn't an issue you can try.

I did also hear good things about pressure cooking as mentioned by the other poster.

I have a wire basket that fits in my pot, so I bring the water to a boil, lower the basket (with eggs already in it), leave it until the timer goes off, then remove the basket from the pot and set the basket into a bowl of cold water in the sink with more cold water running into it. If the water warms up, I just lift the basket out, dump the water, and refill the bowl with cold water.

 

[Molpet]

Does anybody have one of these? are they any good? It appears that it steams the eggs, and the only reason I'm interested is I've found it so difficult to peal my hard boiled eggs in the morning. I've heard that steamed eggs are easier to peel when they're fresh?

My mom had these and I inherited them.. Works great, even on a egg still warm from the hen.. I steam them and dump them in water to cool.. usually it's just out of the tap water.

 

[Frazzemrat1]

Sounds like the key is the cold/ice water bath after... so, it sounds like I need to up my game and lower my bath temps.

Thanks guys!!

 

[Pork Pie]

Eggs older than 4-5 days are easy to peel than fresh ones. I keep eggs for boiling to one side until they are a little older