Ozark Foodie

Lonnie Taylor
County Reporter


You can’t teach an old dog new tricks, so the saying goes. Well, this old dog just learned a new trick and I am thrilled. I love eggs so much that having my own chickens is a must. I love omelets, quiches, frittatas, fried, poached, etc. and I love deviled eggs, but the peeling has always been problematic. Yes, I’ve used older eggs, vinegar in the water and have used my sous vide machine. And the dratted eggs still don’t peel perfectly so my deviled eggs looked ratty. When one of my BFF foodie friends told me to steam them, I didn’t pay much attention. I should have. What a difference. I steamed them; they peeled perfectly and after days in the refrigerator they still peeled perfectly. The whites were not rubbery, there was no dreaded green ring of egg doom. Any type of steamer works and the metal expanding type fits all pots. Just make sure the eggs don’t touch the water. Shallow fill pot so the steamer doesn’t touch the water, bring to boil, add eggs, cover and steam to desired doneness. Then put eggs in ice water bath to cool. The timing will differ. I used room temperature eggs, steamed them for 13 minutes and they were perfect. It may take you a couple of times to determine your preference, well worth it and my deviled eggs are gorgeous.