October 26, 2011 | Category: I'm an Eater
So I feel almost ridiculous writing a “how-to” on making hard boiled eggs in a rice maker. I mean, it’s so easy, I should just post a one-liner on facebook or twitter. If I did, it would go something like this:
Eggs placed in top steaming basket above, 2 cups water below. 21 minutes to steam, prompt ice bath soak to follow. Chill & Enjoy.
(that was only 129 characters, I might add)
But what fun is a boring status update, when you can make a whole post out of it’s simplicity!
So let’s do this (for all you visual learners out there):
1. Haul out your trusty rice cooker. I have the Cuisinart 8-Cup Rice Cooker. It retails for around $100, but I got mine off Ebay for I think $35. Shop around, or add it to your Christmas list.
2. Prop the steaming basket up. Now it’s ready for the raw eggs.
3. Delicately place raw eggs in the basket. Return glass lid.
4. Turn on rice cooker, set the timer to 21 minutes. Walk away.
5. After 21 minutes is up, carefully (hot! hot!) remove eggs.
6. Transfer to ice bath until chilled.
7. Store in refrigerator.
I’m super particular about the eggs I buy. In my opinion, fresh eggs from small local farmers are far superior to the cheap ones you find at the grocery store. (I know, call me an egg snob, it’s ok)
Truth be told, the best egg candidate for hard boiling are eggs that are over 5 days old. Buy a dozen, let them hang in your refrigerator for a week, then boil them up. Trust me, they will be so much easier to peel.
Like I’ve said before, I make around a dozen hard boiled eggs every Sunday night to use for lunches/snack throughout the week.
Ok, enjoy your eggs!