The method Alton recommends for boiling eggs will vary depending on your cooking device. You can use a pressure cooker, a convection oven, an ice bath, or a steamer basket. Below, we’ll go over how to boil an egg in each of these methods. For the perfect boiled egg, read on! If you’ve ever wondered how to cook an egg, Alton’s methods are a great place to start.
Cooking eggs in a convection oven
A convection oven’s fans will circulate air through the oven, making it perfect for cooking eggs. After they’re cooked, remove them from the oven and place them in a bowl of ice water to stop the cooking process. Cooking time for a dozen eggs can be anywhere from five to ten minutes. To get the perfect omelet every time, you’ll need a combination of the convection oven’s convection oven and a stovetop.
For hard-boiled eggs, a hard-boil method gives consistent results and is the easiest to use. Hard-boiling eggs involves placing eggs in a 12-cup muffin pan and baking for 30 minutes. Once cooked, immediately transfer the eggs to a bowl of ice water to cool. Once cooled, you can peel them. This method is perfect for large batches.
While cooking eggs in a convection oven is similar to cooking them in a conventional oven, a few differences distinguish the two. Firstly, eggs contain fat, which is an oil. Oil is not good with water-based liquids, which means that the best way to cook eggs is to incorporate them into the batter after the mixture has formed. This will ensure a more evenly textured egg.
Another important difference between hard-boiled and soft-boiled eggs is the level of heat involved. Hard-boiled eggs should be cooked to the desired temperature. Medium-sized eggs take three and a half minutes while big eggs take four to five minutes. If you are unsure of the exact timing of cooking eggs, you can check the cook time by using the wattage on your convection oven.
Cooking eggs in a pressure cooker
A recent post by Alton Brown, “Eggs Under Pressure,” shows how to cook eggs under pressure. In addition to making them a quick and healthy breakfast, this method yields perfectly cooked eggs in just a few minutes. But there is one major difference between cooked and scrambled eggs: the latter requires a longer cooking time. The pressure cooker’s rapid-heating method also makes it easier to peel the egg afterward.
Using a manual or electric pressure cooker, set the device to the “egg” or “steam” setting. Cooking eggs on manual setting at high pressure will safely steam them. Adjusting the time of cooking may be necessary, especially if the eggs are super fresh. In this case, cook them for five minutes under pressure and then cool them in a cooled ice bath. It may be helpful to crack the egg before cooking it to make the peeling process easier.
While it’s easy to peel an egg under running water, you’ll need to take special care while peeling cooked eggs. To prevent cracking and broken shells, Alton suggests placing the egg in cold water. If you’re unable to peel the egg easily, you can add a piece of ice to the water to speed up the cooling process. Once the egg has completely cooled, refrigerate it.
When poaching eggs with a pressure cooker, remember that the temperature of the water, egg size, and the quality of the eggs will affect the result. Lower-quality eggs will likely overcook or spit. Hence, it’s important to practice with small batches and check the results before going for a large batch. Also, when making back-to-back batches, make sure to refresh the water in between.
If you have a large pressure cooker, you can use it to make soup, burgers, or any other food that requires high pressure. You can also cook other foods like vegetables, beans, and even meats. You can also make soup with the leftover chicken broth. Alternatively, you can prepare a healthy dish by combining some of the leftover chicken broth with eggs. If you’re trying to find a quick and easy method to cook eggs in a pressure cooker, it might be helpful to try Alton Brown’s method!
Cooking eggs in an ice bath
Cooking eggs in an ice bath is a simple method to achieve perfectly cooked eggs. To make them perfectly done, simply put them in a bowl filled with ice water and shock them for ten minutes. This method halts the cooking process and makes them easier to peel. While cooking eggs in the traditional way, Alton Brown recommends shocking them in ice water after a few minutes to make them easier to peel. This technique is also useful if you are cooking a lot of eggs.
Once you have finished cooking the eggs, remove them from the pan and immediately place them in an ice bath. Allow them to cool in the ice water for at least three minutes, then remove them from the ice bath. You may now serve them or refrigerate them for up to 6 hours. When ready to serve, peel the eggs. If you are planning to use them as a snack or in recipes, you can keep them refrigerated for up to a day.
The other method is very similar to the one developed by J. Kenji Lopez-Alt. Instead of boiling the eggs, this method simmers them for about eleven minutes before placing them in an ice bath. After 15 minutes, you can peel them. The whites of these eggs are silky and velvety. The process is easy and you can make delicious eggs in a matter of minutes.
Before you peel the eggs, bring a medium saucepan to a simmer. Place the eggs in the water with a slotted spoon. Continue simmering for seven minutes, or six for runnier eggs. During this time, a bowl of ice water should be nearby. Remove the eggs when they are cool enough to handle. Be sure to carefully crack them to break the shell. Once the eggs are cool enough, you can remove them and place them in your salad.
Another method is to place the eggs in an ice bath. This method can help you get perfect hard boiled eggs. By following this method, you can avoid the hassle of peeling the egg shell or worrying about the consistency. Moreover, it does not affect the quality of the egg. Also, it is a great way to achieve the perfect hard-boiled egg without having to worry about the eggshell breaking and the eggs cooking unevenly.
Cooking eggs in a steamer basket
If you have ever wanted to make perfect hard-boiled eggs, Alton Brown has a trick for you: boil the water down to about a half inch, place a steamer basket in the pot, and set a timer for 12 minutes. Then transfer the eggs to an ice bath, peeling them after five minutes. To get started, watch the video below. This recipe has the same results as Alton Brown’s hard-boiled method, but with less water and less mess.
First, place the eggs in a single layer in the steamer basket, and place over a medium heat. Then, check the eggs after about 15 minutes. If they’re still undercooked, remove them from the water immediately and shock them with ice water. Depending on the quantity of eggs, this method may take a bit longer than cooking in boiling water. Make sure that the water level doesn’t reach the bottom of the steamer basket, because the boiling water could burn you.
Another difference between boiled and steamed eggs is the temperature. A steamed egg is more tender than a boiled egg, and steam is more stable, preventing cracked shells and eggs that may be hard-boiled or overcooked. Unlike boiling, steaming eggs require a potful of water, which should be just enough for the entire cooking process. Too little water means the bottom will be hot and eggs will be tough and cracked.
The other difference between fried and scrambled eggs is the texture. Brown suggests using a steamer basket for your eggs. This method is much easier to clean, and the egg whites will come out lighter than you can make them by hand. Also, you can season the yolk with salt and pepper, and you can enjoy the taste of your eggs without the mess or the expensive ingredients.
The next step is peeling your cooked egg. Using cold water, you should carefully peel the shell off the cooked egg. You may want to start by breaking the “flat” end of the egg, so that running water can get under the membrane. Use your fingers to peel the rest of the egg. Once the shell is completely peeled, you can set it aside to enjoy. So, how do you cook eggs in a steamer basket?