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YOUR RECIPE FOR STEAM COOKING

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Steam Oven Poached Eggs

Poaching eggs in your Steam oven is just one more way to make good use of this versatile appliance. To poach eggs, first heat the oven in the Steam mode, grease an oven-proof ramekin with some spray oil then crack the egg directly into the ramekin. Allow approximately 5 minutes and 30 seconds cooking time for a large cold egg.


Eggs can also be poached over some cooked vegetables mixed with some cheese.  If the vegetables are cold from the refrigerator for best results heat the cold vegetables a little before adding the egg. The first.t time I made poached eggs like this for a training event we had some leftovers, we reheated those the following day using the Refresh mode in the Steam oven and were surprised to find that they were still absolutely delicious.

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Ingredients

2 4oz oven-proof ramekins

Spray oil

2 large eggs


For Poached Eggs with Sauteed Vegetables

¼ cup cooked chopped broccoli, spinach, mushrooms, or potato

1 tbsp grated cheddar or your preferred cheese

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Larissa Taboryski

Preparation

Heat the oven in the Steam mode to 212F degrees.

Spray the inside of the ramekins and crack an egg into each one.

Cook for approximately 5.30 seconds.


Poached Eggs with Sauteed Vegetables

Heat the oven and prepare the ramekins. Add the vegetables and place the ramekins in the oven for 2 minutes for the vegetables to heat through.  Remove the ramekins from the oven, stir in the cheese then crack the egg into the ramekin. Cook for approximately 5.30 seconds.


When adding multiple ramekins to the oven at one time, place the ramekins into the perforated pan for ease of handling.

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Vanilla Creme Brulee

Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky.

Paul-Tang1_edited.jpg

Larissa Taboryski

Ingredients

2 cups cream or half and half

1 vanilla bean, split lengthwise OR 1 tsp vanilla extract

1/4 tsp salt

5 egg yolks (large eggs)

1/2 cup sugar

Additional sugar for caramelizing

Preparation

Heat the Steam oven in the Convection Steam Mode at 220F (104C)


Combine the cream, vanilla bean and salt in a heavy pan and cook over low heat until hot.  Remove from the heat and let it steep for a few minutes before discarding the vanilla bean. 


Beat the egg yolks and sugar together until light.  Stir a quarter of the cream into the mixture then pour the sugar-egg mixture into the cream and stir.


Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard.  Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set.  Cool the custards before refrigerating for at least 6 hours prior to serving.


To Serve the Custard


Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element.

Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes.

Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts.

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