Steamed Hard-Boiled Eggs

Name: Steamed Hard-Boiled Eggs
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 large eggs; 1 inch water, for the pot; 4 cups ice; 4 cups cold water

by CommunityKitchen

AmericanEasy20 minServes 6

Steaming instead of boiling shocks the shell loose from the white, which is why these hard-cooked eggs peel clean even when the eggs are farm fresh.

Per
serving

140kcal

13gprotein

1gcarbs

10gfat

Ingredients

12 large eggs
1 inch water, for the pot
4 cups ice
4 cups cold water

Before you cook

Fill a large bowl with the ice and cold water and set it next to the stove.
Set a steamer basket into a large pot.

Steps

Pour 1 inch of water into the pot, keeping it below the bottom of the basket.
Bring the water to a hard boil over high heat.
Set the eggs into the basket in a single layer, using tongs so you do not burn your hand on the steam.
Cover the pot and cook the eggs for 13 minutes at a steady boil for firm, fully set yolks.
Move the eggs straight into the ice bath and leave them for 5 minutes.
Crack each egg all over on the counter and start peeling at the wide end, where the air pocket sits.
Peel under a thin stream of cold running water if any shell sticks.

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