Few foods inspire as much debate as a properly cooked egg. Some people want a firm white surrounding a warm, flowing center. Others prefer the yolk completely set. Martha Stewart has offered her own answer: use steam rather than submerging the egg in a large pot of boiling water.
In a widely shared cooking demonstration, Stewart placed an egg in a steamer basket over boiling water, covered the saucepan and cooked it for approximately four minutes. The approach is quick and uses less water than conventional boiling, but it still requires a stove, a timer and close attention.
For anyone who wants the same steaming concept with less monitoring, the compact Evoloop Rapid Egg Cooker provides an intriguing shortcut.
How the countertop egg cooker works
The Evoloop Rapid Egg Cooker uses a heated plate to turn a measured amount of water into steam. Instead of setting a timer, users fill the included measuring cup to the line corresponding with their preferred result—soft, medium or hard.
Martha Stewart’s Favorite Way to Cook an Egg Just Got a Hands-Off Upgrade
As the water evaporates, the appliance cooks up to six eggs in its removable tray. An automatic shutoff helps reduce the risk of leaving the cooker operating after the water is gone. Depending on the model, an audible signal may also indicate that cooking has finished.
The measuring cup includes a small piercing pin. Making a tiny hole in the wider end of the shell can help release pressure as the egg cooks. The pin is sharp, so it should be covered or stored carefully when not in use.
Why it may be easier than a saucepan
Steaming eggs on the stove is not difficult, but consistency can be affected by burner strength, water level, pan size and timing. A dedicated cooker reduces some of those variables by connecting doneness to a measured volume of water.
It can be especially useful in a small apartment, office kitchen, dormitory or recreational vehicle where access to a full stove is limited. It also frees the cook to prepare toast, fruit or coffee without watching a saucepan.
The appliance includes separate accessories for poached eggs and small omelets, although buyers should expect results that differ from traditional pan-cooked versions. Its main strength remains batch-cooking shell-on eggs.
Tips for better results
- Follow the water markings supplied with the specific model.
- Use eggs of a similar size within each batch.
- Keep the steam vent clear while the appliance is operating.
- Open the lid away from your face to avoid a steam burn.
- Transfer cooked eggs to cold water if you want to stop residual cooking.
Because preferences vary, the first batch may require some experimentation. If the center is softer than expected, use slightly more water next time. If it becomes too firm, reduce the amount.
Is a dedicated egg cooker worth buying?
A saucepan and steamer basket remain the more versatile choice. They require no additional appliance and can steam vegetables and other foods. Someone who cooks one egg every few weeks probably does not need another gadget.
The value changes for households that prepare eggs several times a week. A small machine that produces a repeatable breakfast with minimal supervision can earn its storage space, particularly for meal prep.
Martha Stewart’s stovetop method proves that an excellent egg does not need to be complicated. The Evoloop simply automates much of the process—an appealing proposition for egg lovers who value consistency as much as technique.
