The Aroma rice cooker make hard boiled eggs.
This has been a handy solution to making eggs without hovering over the stove and waiting for them to get ready. All of the timing is set by machine automatically so just let it do its thing.
Tips for Perfect Eggs
Simply put your eggs straight into pot (inner pot). Arrange the eggs in one layer. There’s plenty of space for each egg, so they will all cook evenly. Don’t overlap any of the shells and no overcrowding allow. The next is water level; add as little as possible so that approximately 80% of the eggs are covered. Don’t worry if they aren’t fully submerged, much of the cooking action take place from steaming while in their shells. Use less water then you would when boiling them.
After pressing the White Rice button on the control panel, which offers the proper level of cooking power, you latch the lid tightly closed. This tightness is critical to maintain the internal pressure and hold in heat. At that point, the display go to a countdown timer which starts ticking down right away. Within minutes, however, the water is boiling madly around the eggs as the cooker heats up fast. You leave it like that for about twenty minutes, letting the steam fill the little space in the pot until the yolk has cooked just right, no green ring around it, but perfectly firm. After that, when the timer is up, you shut it down, since those eggs are now piping hot and time to move on to step two. If you left them in there they’d keep cooking which is something you don’t want right now. You would of want to stop it as soon as possible. So timing is pretty important at this point.
Then you transfer those hot eggs to a bowl of cold water, which helps separate the shell from the white membrane inside making it a whole lot easier to peel later on. Letting them soak in that cool bath for maybe ten minutes help a lot with the texture of the final product. Let them cool, then feel around: are they firm? Peel an egg to see if it runs when drained. The shell lifts cleanly in big chunks; hardly any white adheres to the bits and pieces. A well-cooked egg is good for salads or a fast bite on its own.
Cutting into it on a plate to look at the innards, you find a completely set, solid yellow yolk. No rubbery whites, no runny centers; just a completely opaque, firm-throughout white. With very little work on your part, you get perfectly cooked eggs every time. This approach is great because you can get other things done while the cooker does its thing without having to babysit a pot on the stovetop. Consistency is key when you’re working on a meal prep task like this one and it works every single time you attempt it. It is worth it for sure.
