22 minutes ago, blue_dolphin said:
For a jammy, slightly runny yolk, I like to steam eggs in a pot, direct from the fridge for 8 min and right into ice water so I can see the CSO timing you used to be very close to that.
I thought of trying the CSO but I'm usually toasting something in there!
That was my issue today. I wanted toast with my eggs.
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Another steam oven site I happened on recently: Cooking with Steam
In their Tuna Niçoise recipe, they use 8 min on steam (100°C) for an egg that looks like I'd be happy to eat.
I must investigate.
QuoteThey do 15 min for hard cooked eggs in their Curried Eggs recipe.
They also make "fried" eggs in a pre-heated tray for 2-4 min on a steam bake type setting @ 220°C (~425°F) in a recipe for bacon and eggs. Not sure that would work well in the little CSO but I guess I could try it if someone shut off the gas and stole all my pots and pans.
Steaming eggs in the CSO would not be normally my method of choice. On the other hand there is absolutely no cleanup to do in terms of cooking vessels! I did my eggs on the rack in the baking tray and there was no cleanup involved.
It’s always good to have more ammo in your arsenal or tools in your toolbox than you actually need. One can never predict when they may come in useful.
