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