I love hard-cooked eggs, but too often this seemingly-simple recipe has led to frustration — undercooked yolks, or worse, yolks tinged in green from over-cooking.
And the peeling! Peeling hard-boiled eggs has nearly driven me to madness, especially when I wanted perfect specimens for a nice plate of deviled eggs.
Fortunately, there is a simple secret to making perfect hard cooked eggs. Forget pricking the ends, using old eggs, or risking cracked shells by dropping eggs in boiling water. Instead, cook them in hot steam for a perfect result.
You’ll need a large saucepan that can accommodate the steamer basket or insert. Arrange your large eggs in a steamer basket.
Add about an inch of water to the pot and bring to a full rolling boil over high heat. Add the egg-filled steamer basket (use an oven mitt if necessary to protect your hand) and cover. Set your timer, and steam the eggs for exactly 13 minutes.
While the eggs are cooking, fill a bowl with ice and water.
When the 13 minutes are up, use tongs to immediately transfer the hot eggs to the ice water, and let them rest in the water for at least 10 minutes.
Tap the eggs all over with a soup spoon to crack the shells, and roll them gently on your counter.
Then peel them under a gentle stream of lukewarm running water, which will help loosen the membrane between the shell and egg.
When you cut them, you’ll be rewarded with perfect yellow yolks. The peeled eggs will keep, covered, in the refrigerator for 2-3 days.
Need an easy deviled egg recipe for Easter brunch or a picnic? You might like these Bacon Deviled Eggs.
Hugs and happy Easter!
P.S. There’s still time to enter the book giveaway for a brand new copy of The Suburban Micro-Farm by Amy Stross.