Egg Technique: Steaming Eggs for Jammy Yolks

Notes

Steaming eggs works because it provides a gentle, even heat source that cooks the eggs slowly, allowing the proteins to coagulate gradually and produce a tender texture. Common mistakes include using too high of heat, which can lead to overcooking, and overcrowding the steamer, which disrupts even cooking. To avoid these, ensure you maintain a gentle simmer and leave enough space between eggs. Safety is crucial when handling hot water and steam; use oven mitts and be cautious of burns. For make-ahead options, steamed eggs can be peeled and stored in an airtight container in the refrigerator for up to 24 hours. However, note that the yolks may thicken upon reheating, so they are best enjoyed fresh.

Steps

1. 1 Bring a pot of water to a gentle simmer over medium heat.
2. 2 Place a heatproof bowl or steamer basket in the pot, ensuring the bottom doesn't touch the water.
3. 3 Crack each egg into individual ramekins or small cups for easy transfer.
4. 4 Gently slide the eggs into the steamer, taking care not to overcrowd.
5. 5 Cover the pot with a lid to trap the steam inside.
6. 6 Steam the eggs for exactly 6 minutes for jammy yolks.
7. 7 Using a slotted spoon, carefully remove the eggs from the steamer.
8. 8 Transfer the eggs to a bowl of ice water to stop the cooking process immediately.
9. 9 Let the eggs sit in the ice water for 2 minutes to cool.
10. 10 Gently dry the eggs with a clean kitchen towel.
11. 11 Crack and peel the eggs carefully under cold running water to ease removal of the shell.
12. 12 Pat the peeled eggs dry with a fresh towel.
13. 13 Serve immediately for the best texture and flavor.
14. 14 Enjoy your perfectly jammy-yolked eggs!