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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

prep:
5 mins
cook:
15 mins
additional:
5 mins
total:
25 mins
Servings:
12
Yield:
12 eggs
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Ingredients

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

Directions

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

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  • 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
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