I’ve long since mastered the simple hard-boiled egg – by about 40 years! I have no problem getting a creamy yellow center and tender whites. I know to buy eggs ahead and to plunge them into ice water to stop the cooking. And still, I sometimes struggle with peeling. It was time to look at eggs again. Easy Peel Steamed Hard Boiled Eggs.
I was intrigued for a while by Alton Brown’s oven baked eggs. He proposed two methods, one in muffin cups (which left dark areas on the whites) and the other baking on a kitchen towel. Frankly, the scorch marks on the first turned me off and the second scared me. My towels are bad enough without adding scorch marks (or possible fire) to the mix.
Then I started hearing about easy peel steamed hard boiled eggs. What the heck, it was worth a try. Out of two dozen eggs, all peeled perfectly except for the one on the upper left in the bottom photo. That had one small mar. I didn’t even have to peel them under water – the shells practically fell off. I didn’t check the date on the package and had them in my fridge for about a week.
The method left the whites a bit harder and the yolks a little less even in texture than boiling. Two eggs that I assume were near the edge of the pan where the steam came up full force had a slight tinge around the outside of the yolk. That may have been my fault as I steamed quite a few at a time for my small steamer basket. Something to watch for, though.
As far as doneness, recipes generally state 12 to 13 minutes. I like mine a little moist, so in the photo at the top of the page, I tried 11 minutes (the top egg) and 12 minutes (the bottom egg). What I’ve yet to see in print is that whether boiling or steaming, the number of minutes is going to depend on altitude and of course, egg size. It’s always wise when trying a new method to do a test egg or two to find your ideal doneness.
From now on when I need eggs where the whites need to shine – like for deviled eggs, I’m going to steam. And I’ll probably steam a couple of extra ones just in case any are a little dark! I think the small sacrifice of an egg or two (which I won’t waste, I promise) is worth the easy peeling and the firmer whites are actually a bonus for deviled eggs.
Eggs, Easy Peel Steamed Hard Boiled
- Prep Time: 1 minute
- Cook Time: 15 minutes
- Total Time: about 30 minutes
- Yield: 6 to 12 eggs
- 6 to 12 large eggs
- 1 to 2 trays worth of ice-cubes
- Equipment: A large pan with a lid and steamer insert, large bowl
Fill a large pan with an inch of water and bring to a boil. Add eggs to a steamer basket and as soon as pot is boiling, add the insert, eggs and all. Cover.
Cook eleven to twelve minutes for hard-boiled eggs. Immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes.
Peel under running water if necessary.
Store in the refrigerator for up to a week.
Why do you need Easy Peel Eggs? Because you never know what might happen. These eggs were in my fridge for about 2 1/2 weeks and cooked using the standard add your eggs to cold water, bring to a boil, cover and let sit method. They were plunged into ice water immediately! This doesn’t happen often but when it does it can be a surefire disaster, especially if you’re making deviled eggs for a party and have no more to cook.