“Love and eggs are best when they are fresh.” Russian Proverb
I used a Russian proverb above as I “patiently” wait for my results from Ancestry.com. My family claims Polish ancestry while my maiden name is Russian. Oh, how that border moved back and forth! However, my maiden name is also a name from Russian nobility. Trying to convince my husband of my delicate, noble nature isn’t going so well.
So while we wait for the results, let’s steam some eggs. I was alerted to this method of making perfect eggs by my perfect daughter. No more draining eggs from boiling water. It’s simply a matter of timing to produce eggs that will peel quickly and perfectly.
To begin, you’ll need some boiling water that will create the steam. Then you need the eggs in a container with holes in it so the steam can get to the eggs. I hope this isn’t getting too technical.
Of course, you’re going to cover this setup so the steam will bathe the eggs in steaminess. (Is that a word?) After a strictly designated amount of time (6 minutes for soft boiled and 13 to 15 minutes for hard boiled) immediately remove the eggs from over the steam and plunge them into an ice bath.
That would be water with a lot of ice in it. The eggs should remain there for about 15 minutes. And Voila! You have perfectly cooked eggs that peel easily!
Except it didn’t work for me. The egg on top is turned so its best side faces the camera, sort of like what I like to do when having my picture taken. Except I’m running out of best sides.
Yes, this post was written under the influence of over-caffinization. The rest of the day will be manageable. I simply have to trail along after my husband as we shop for new cat beds. After that I will text my daughter and ask her where I went wrong, trying to keep the conversation focussed on steamed eggs. Otherwise it could turn into a very long day!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.