Steam Oven Boiled Eggs
This method of making boiled eggs will allow you to steam cook any quantity of eggs, as long as the eggs aren't touching one another in the steam oven. The times below are for 59g (extra large Aus/US or large UK)
Servings: 6
Ingredients
- Eggs 59g (large) size, at room temperature
Instructions
- Preheat your oven to 203⁰F/95⁰C, steam setting (100% humidity).
- Put your eggs into a stainless steel pan or onto a rack. Put the tray into the oven (be quick - leaving the door open for a long time will take the temperature right down!), setting the time as per the guide to obtain yolks cooked to your desired hardness.
- 7 1/2 minutes: whites set but fairly soft; yolks just barely set with a tiny bit of 'run' in the centre.
- 8 minutes: whites softly set; yolks set but quite 'fudgy'.
- 10 minutes: whites fully set and firm; yolks mostly set with a little bright orange left in the middle.
- 12 minutes: whites very firm, yolks fully cooked and crumbly/'chalky'.
- Let the eggs cool until you can handle them before peeling, or leave unpeeled and store, refrigerated for up to 4 days.