How to Hard-Boil Eggs: Best Way Is To Steam Them!
Yes, you have been making hard boiled eggs all wrong!This single technique, you will steam them – SO EASY TO PEEL!!
Servings: 6 servings
Equipment
- 1 2 quart pot with lid
- 1 steamer basket
Ingredients
- 6 large eggs I use pasture raised*
Instructions
To Steam:
- Set a steamer basket in a large pot. Add cool water - just until it reaches the top of the steamer. Add 6 large eggs* Cover and bring to a boil - set timer for 12 minutes when come to a boil and - turn heat down slightly (a strong simmer); the water will still be boiling, but not at full force. Steam eggs for 9- 10 minutes for "jammy eggs" - 11 minutes for medium - if you desire a softer egg yolk.
- After 12 minutes, drain out the hot water, run cool water over eggs to stop them from cooking further. Add them to a bowl of cold water until fully cooled, add lots of ice cubes.Place them in the refrigerator in their shells if not peeling immediately.
Peeling the Eggs:
- Gently tap egg on countertop until shell is finely crackled all over. Starting peeling at large end (there is an air pocket there!), holding egg under cold running water to help ease the shell off. Should easily slip off.
Notes
* Pasture Raised eggs are richer in vitamins A and E, as well as omega-3s. Hens that get to spend time in the sun also lay eggs that contain significantly more vitamin D.
They have darker, brighter yolks (with an orange color) than their caged counterparts. This is primarily due to the carotenoids (yellow, orange, and red plant pigments) found in the clovers, grasses, and other greens that hens consume outdoors.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg