Eternal Theme-how to cook easy-peeling eggs

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I often use a boiled egg for my husband’s OBENTO unintentionally.  When I have still some space in the box and don’t have anything I could put,  I reach  a carton box of eggs in the fridge and take one egg and boil it.  Last resort.

How to cook eggs perfectly for easy-peeling is often being asked in cooking magazines, and , like many people, I have tried various ways, seeking the BEST way.

Here is my way.   I put eggs in a pot with water, and start boiling it.  After it boils fully, I turn off the heat and put a lid on.  Wait 8-10 minutes.  Then save eggs from the water and put them in the cold water.   This is the way I decided to do ten years ago.

When I went back to Japan last year, I found an interesting tool in the grocery store.

 

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The product name is TSU RU RI N, which is the sound we use when something is slippery or smooth.  For example, you could use it  for the slippery floor or  you could use it for beautiful smooth skin. Oh, that makes me remind that we express a beautiful skin as egg-like-skin!  Do you have the same expression here?

Returning to the topic, how to peel eggs perfect is still my forever theme, even though I have my  way.  So I purchased this product.

 

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This is a simple tool.  It has a hidden sting underneath.  I put an egg on this product and push it under.

 

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Then the sting makes a tiny hole on the egg-shell.  That tiny hole helps making space between shell and inner membrane.  If you are interested in this product, go and get  it in Japan.  Kidding.  You don’t need to go to Japan.  Just simply use a pin.

 

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It works well, but sometimes it fails. Very close, but Still not perfect for me.

Then I decided to do a new method.  I am not going to boil eggs this time.  I will steam them!

 

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I used to cook white rice in Le Creuset, but recently I got a new pot, DONABE.   Donabe is a story type of clay cookware from Japan.  This pot has a long history, but recently people rediscover its wonderful utility.  One  day  my lovely friends gave me  a recipe book of Donabe witten by Naoko Takei Moore and Kyle Connaughton.  That book fascinated me a lot!  I just enjoyed seeing all the beautiful photos and interesting recipes!  I thought Donabe is only for a hot-pot, but NOT!  As soon as I found out various usage of  Donabe, I asked my husband to get one for me.  Since he could get benefits from that, he gladly ordered it for me!  Now I switched from Le Cruiset to DONABE for rice cooking.

 

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This pot has an inner lid for keeping contents from boiling over and providing extra heat retention.    On the inner lid, we could put eggs just taken from fridge.

 

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Make sure not cover the holes of the lid.  Then just cook rice.  As rice is being cooked, eggs are also being cooked.

 

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Smell so good!

It cooks rice always perfect!

How about the EGGS?

I thought they might have some cracks on the shell, but they didn’t.  Right after steaming time for the rice, I saved the eggs and put them in  cold water.  After a while, I peeled them.

TSU RU RI N!!!!

This is the best TSU RU RI N!

The egg was hard-boiled(hard-steamed?), but it was so easy to peel.  This can end my challenge to seek the best way to cook eggs.

 

Then a few days later,,,,

 

 

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Oops,,,I did it again.

I reached the carton box again.  However I didn’t put an egg in the water.  I put the egg on the inner lid.

My husband must enjoy this perfect steamed-egg.

 

 

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