Rating: Unrated
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Hard-boiled is a misnomer, because the perfect hard-boiled egg is not boiled at all but rather steamed! This secret was leaked by a chef, and it is the best way I've found for easy peeling and no green yolks.

Recipe Summary

5 mins
15 mins
5 mins
25 mins
12 eggs


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a stainless steel steamer pot with about 1 inch water and bring to a boil.

  • Add eggs to the steamer tray, carefully lower into the pot, cover, and reduce heat. Cook for 10 minutes for medium yolks or 15 minutes for fully-cooked yolks.

  • Remove the steamer tray and rattle eggs around to crack the shells. Transfer eggs to a cold water bath and let sit for 3 to 5 minutes. Remove from water bath.

  • Gently crack each egg, roll on a cutting board, then peel the shell off from the fat end towards the point.

Cook's Note:

Some people prefer to use eggs at room temperature, I use them straight from the fridge and only have about 1 in 12 crack, but that's why you use a stainless steamer instead of bamboo.

Nutrition Facts

83 calories; protein 7.3g; carbohydrates 0.4g; fat 5.8g; cholesterol 215.8mg; sodium 81.2mg. Full Nutrition


Rating: 4 stars
An easy way to make eggs, but no easier than my usual method. The key to easy-peel eggs has more to do with not using super fresh eggs, not so much the cooking method. I do have to say cracking the eggs and letting them sit in cold water does make things easier, no matter what method you use. I steamed mine for 10 minutes as indicated, and they came out medium-well done, as shown in my pic. For more of a medium doneness, I would probably try 8 minutes next time. Read More