How to peel hard boiled eggs


I know that I don’t need a steam oven to hard boil eggs. I’m the one who linked the method using a steamer.

Unless you’ve tried both a steam oven and Paula Wolfert’s recipe, you don’t know if a steam oven would make a difference.


I don’t see steam making a difference in the physics or chemistry.

That’s not exactly the Paula Wolfert recipe I use, which has been 100% foolproof so far. The one in Mediterranean Grains and Greens is 2 cups of polenta and 7-10 cups water, bake for 1 hour and 20 minutes, stir, bake 10 minutes more, remove from oven, and wait 5 minutes before serving.


I use this:

And use one cup polenta and six cups water.


That’s pretty much identical to the recipe Paula Wolfert published.

The ratio of polenta to water varies between 1 to 3 and 1 to 6 depending on what consistency you want. The latter would probably be inappropriate if you want to grill it.


I always want it creamy.


Even for grilling?


I don’t hate it that way but my super strong preference is creamy.


Same here. The pressure cooker is the way to go. 4-6 mins on low pressure


I tried to steam eggs, finally. I used duck eggs and steamed five eggs for two minutes in my steamer oven. It said steam for two minutes, mix them and then steam for one more minute, but after two minutes it seemed fully cooked, for my taste. I added a few uni to the raw eggs and then topped with a few more.