It is Easter weekend and eggs are everywhere…..plastic eggs, colorful eggs, and boiled eggs. Parents everywhere will be boiling eggs for their children to dye, decorate and then search for them outside….only for a few to be erroneously found in the heat of the following days.
One of the perks of our showroom is our plethora of live kitchens, we are able to demo a variety of appliances and enable customers to get an up-close and personal look before they purchase.
Recently, one of our owners brought in some fresh duck, goose, and chicken eggs.
We immediately thought we should “boil” them using one of our steam ovens….and we went to the Wolf Convection Steam Oven. When was the last time you changed the way you boiled eggs? New technology in appliances has certainly brought us many shortcuts to spending hours in the kitchen….induction cooktops can cut your boiling time into less than half, speed ovens greatly reduce your baking time, but you can’t perfectly boil your eggs this way without a steam oven.
We actually put the eggs in the steam oven on a cardboard holder, which we don’t recommend….steam created a slightly soggy egg holder, but they cooked perfectly regardless.
The eggs were varied sizes and the oven was set at 210 degrees, then give or take 18 minutes, all the eggs were finished to perfection. There was no pot of boiling water to watch, trying to guess just how long to leave them on the cooktop….instead, we found the right setting on the display and the oven’s digital technology took away all the guesswork.
A new way of boiling provided beautifully cooked yolks with eggs supplied by a duck, a goose and a chicken.
Steam Ovens are unique, they might possibly be considered the most versatile oven. Where else can leftovers be reheated to taste better than when originally prepared, a stale croissant rejuvenated to crispy fresh and steamed veggies retain more vitamins….only in a Steam Oven. Click on the link to see a couple videos and view more details about this cutting edge technology appliance.