Steamed Hard-Boiled Eggs
Once you learn how to make Steamed Hard-Boiled Eggs and see how easy they are to peel, you'll never go back to boiling eggs again!
Servings: 3 (1 egg each)
Estimated Calories: 70
Ingredients
- 3 large eggs, cold, straight from the fridge
- water, as needed
- ice cubes, as needed
Special Equipment
- stainless steel steamer basket (a silicone steamer basket will also work)
Instructions
- Fill a pot with enough water so that it comes just below the bottom of your steamer basket so it won't touch the bottom of the eggs (usually, this will be about an inch of water). Put the steamer basket in the pot, put the lid on the pot, and bring the water to a full rolling boil over high heat.For this quantity of eggs, I use a 3-quart pot.
- Using tongs, carefully put the eggs in the steamer basket in a single layer. Put the lid back on the pot and let the eggs steam, still over high heat, for 15 minutes.
- When there is only a few minutes left of the cooking time, prepare an ice water bath by putting ice cubes and water in a medium to large bowl. For this quantity of eggs, I use a medium bowl, 8 ice cubes and 2 cups of water.
- Once the eggs are done steaming, use tongs to immediately transfer them to the ice water bath and allow them to cool for 10 to 15 minutes.
- Remove the eggs from the ice water bath and peel if using immediately. Here's how I do it:Tap the bottom and the top of the egg on the counter until it's well cracked.Turn the egg on its side and tap it on the counter all the way around until it cracks in several places.With the egg still on its side, roll it back and forth on the counter while applying light pressure to crack the shell even more. At this point, you will probably start to feel the shell pulling away from the egg in spots.Now remove the shell. It should come off easily in large pieces. I like to start peeling wherever the shell is most loose or at the bottom where there is often a pocket of air that lets you easily get under the membrane.
- If you won't be using the eggs right away - like within a day - I recommend keeping the shell on and storing them in an airtight container in the refrigerator until you are ready to use them, then peel. See Notes below.
Recipe Notes
- I used 3 eggs for this recipe, but you can use this method to cook as few or as many eggs as you need. Just try to keep them all in one layer in the steamer basket for the most even cooking.
- Cooking time can vary depending on the size of the eggs, the temperature of the eggs, and your altitude (higher = longer). Adjust the time as needed.
- To avoid the dreaded gray/green ring around the yolk, don't overcook the eggs, and don't skip the ice water bath.
- Store any hard-boiled eggs not being used immediately, once completely cooled, in the refrigerator in the middle towards the back where it is colder (not on the door).
- I recommend storing them unpeeled for maximum quality and freshness. The shell acts as a protective barrier. Put the eggs in an airtight container and keep in the refrigerator for up to one week.
- For peeled eggs: put them in an airtight container with a damp paper towel covering them to keep them from drying out, and store in the refrigerator for 1 to 2 days for the best quality (although they can be kept for up to one week).
Tried this recipe? I'd love to see it!Take a photo, post it on Instagram, and mention @nowcookthis or tag #nowcookthisrecipes. Thanks!