Can I steam eggs in a rice cooker?

All you do is put water in the rice pot. Put the eggs in the steamer tray and set it in the pot. Close the lid and press ON. Turn on your timer.

Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled. Serve immediately if serving hot.

Overall, shorter and lower-heat cooking methods cause less cholesterol oxidation and help retain most of the egg’s nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. These cooking methods also don’t add any unnecessary calories.

Is steamed egg healthy? Yes, it is! It’s going to be one of the healthiest dishes in your meal.

Here’s her hack for how to peel hard-boiled eggs in large batches: Put five thoroughly cooled hard-boiled eggs into a small plastic container with some cold water, top with the lid and then gently rock and shake until the shells break and fall away. You’ll almost always end up with perfectly peeled eggs.

Place the pot in the rice cooker and set a steamer basket or tray over water. Add eggs to the steamer tray. Close lid. Turn the rice cooker to COOK (white rice, not steam) and immediately start a timer for your preferred doneness.

As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture.

Fill a pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure. Cook, maintaining low pressure, for 6 minutes.

Like heavy cast iron pots, glass and ceramic don’t conduct heat fast enough to be reliable for quickly steamed foods like vegetables or fish. They are ok to use for steamed dishes which have a long cooking time, such as steamed puddings, braises and stocks.

All you do is put water in the rice pot. Put the eggs in the steamer tray and set it in the pot. Close the lid and press ON. Turn on your timer.

Your convection steam oven takes all the guesswork out of hard-boiling eggs, dozens at a time if needed. Boiling eggs on the stovetop never seems to yield consistent results, but with your convection steam oven, 21 minutes on the Steam Mode is all you need.

Place a steamer basket insert inside the pot. The water should be just starting to bubble when you add the eggs. Carefully tip the eggs into the basket, trying to drop them in one at a time. The closer you get to the surface of the water the better.

It’s so easy. I simply place eight eggs into the Miele Steam Oven at 75 degrees for 17 minutes and walk away. The result is a perfect, runny, yummy poached egg, and no containers to wash up, Martine says. After steaming, you’ll never poach or boil eggs using a saucepan again.

Hard-boiled eggs are an excellent source of lean protein. They’ll fill you up without packing in too many calories, which is helpful if you want to lose weight. The protein in hard-boiled eggs also works alongside vitamin D to promote prenatal development.