Easy-Peel Hard-"Boiled" Eggs

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2 Reviews
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Hard-boiled is a misnomer, because the perfect hard-boiled egg is not boiled at all but rather steamed! This secret was leaked by a chef, and it is the best way I've found for easy peeling and no green yolks.

Submitted by cerberus
Published on April 4, 2012
3
Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
25 mins
Servings:
12
Yield:
12 eggs
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Ingredients

Original recipe (1X) yields 12 servings

  • 12 extra large eggs

Directions

  1. Fill a stainless steel steamer pot with about 1 inch water and bring to a boil.

  2. Add eggs to the steamer tray, carefully lower into the pot, cover, and reduce heat. Cook for 10 minutes for medium yolks or 15 minutes for fully-cooked yolks.

  3. Remove the steamer tray and rattle eggs around to crack the shells. Transfer eggs to a cold water bath and let sit for 3 to 5 minutes. Remove from water bath.

  4. Gently crack each egg, roll on a cutting board, then peel the shell off from the fat end towards the point.

Cook's Note:

Some people prefer to use eggs at room temperature, I use them straight from the fridge and only have about 1 in 12 crack, but that's why you use a stainless steamer instead of bamboo.

Nutrition Facts (per serving)

83 Calories
6g Fat
0g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 83
% Daily Value *
Total Fat 6g 7%
Saturated Fat 2g 9%
Cholesterol 216mg 72%
Sodium 81mg 4%
Total Carbohydrate 0g 0%
Total Sugars 0g
Protein 7g 15%
Calcium 31mg 2%
Iron 1mg 6%
Potassium 78mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.