Easy Hard Boiled Eggs
I’ve tried just about every technique for cooking hard boiled eggs. They all work, that’s not the issue. Peeling the eggs is the problem. And, it’s especially frustrating when you’re trying to get pretty whites for deviled eggs. If it’s a pain to peel them then it takes longer and that’s just not fun. I like cooking activities that aren’t fussy!
Well, we’re big fans of cooking shows and we’ve been watching Christopher Kimball for many years. My mom found his method for steaming eggs. So, we tried it and it was successful every time. This seems to be the most successful way to get easily peeled hard boiled eggs. Perfection! I didn’t throw any tantrums, no huge messes made. The consistent and gentle heat from steam followed by the fast cooling from the ice bath works.
Whether you’re making potato salad, macaroni salad, egg salad sandwiches, or eating them for a high protein snack, this is a great cooking method. And, you can cook off a large batch for the week. Just peel them all and place in a container of water with a slice of lemon or some lemon juice and they’ll hold for 5-7 days in the refrigerator.
Hard Boiled Eggs
Equipment
- Saucepan
- Steamer basket
Ingredients
- Eggs
- Water
Instructions
- Place a steamer basket in a saucepan with 1" water, bring water to a boil over medium-high heat. When the water comes to a full boil, add eggs. Cover and steam for 12 minutes for hard-cooked eggs, 7 minutes for soft-cooked.
- While eggs are cooking, fill a medium bowl with ice and water. Remove eggs from pan and place in an ice bath. Peel when cooled enough to handle.
