Description
Steamed hard-boiled eggs are easy to make, easy to peel and produce perfectly tender whites with creamy yolks. I’ll never make hard-boiled eggs any other way.
Ingredients
Scale
- 10 large eggs, raw in the shell
Instructions
- Add 1 1/2 inches of water to the bottom of your steamer pot. Just be sure the water level does not touch the bottom of the steamer basket when you place it inside.
- Bring the water to a boil.
- Fill the steamer basket with raw eggs, being careful to keep them in a single layer on the bottom of the basket. Mine holds ten large eggs at one time without crowding.
- Lower the steamer basket of eggs into the pot of boiling water. Cover tightly and set the timer for twelve minutes.
- While the eggs cook, prepare a large bowl filled with cold water and ice. This ice bath will cool the eggs quickly and help the shells to separate from the eggs more easily.
- At the end of twelve minutes, use a hotpad to lift the steamer basket out of the water. Let all the water drain out.
- Immediately place each of the cooked eggs into the ice bath you prepared earlier. Leave them in the ice bath until they are cool enough to handle. Alton recommended no longer than two minutes, but mine went slightly longer than that.
- Remove the cooled eggs from the ice bath. Gently crack the shells on the counter. I usually tap both ends on the counter first, then roll the eggs very gently on the counter to crack the entire surface of the egg. Holding them under cold, running water, peel the shells off the hard-cooked eggs.
- Store in an airtight container in the refrigerator up to seven days.
- Prep Time: 0 min
- Cook Time: 10 min
- Category: Main Dish, Breakfast, Lunch
- Method: Steaming
- Cuisine: American