For the most evenly cooked, tender hard-boiled eggs, forget the boiling water. Use a steamer instead.
Steaming cooks eggs more gently, for easy-to-peel “hard-boiled” eggs with tender whites.
- Makes 6 eggs
5 minutes
- 20 minutes
Ingredients
- 1 tray of ice cubes (optional; for serving cold)
- 6 eggs
Directions
- 1.
If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.
- 2.
Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.
- 3.
Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling.
- 4.
To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)
