Description
The real trick to perfect-peel eggs every time doesn’t require anything other than eggs, boiling water, and a steamer basket!
Ingredients
Scale
- Large pot with a lid
- metal steamer basket with handle
- 4–6 large eggs
Instructions
- Fill a pot with 1 and 1/2 inches of water and set it over medium-high heat.
- When the water comes to a full boil, place eggs into a steamer basket (with legs folded out) and carefully lower the basket into the pot. Ensure the bottom of the steamer basket is not touching the surface of the water.
- Cover tightly with a lid and set a timer for the desired doneness, 10 minutes for a very soft yolk, 12 minutes for soft yolks, and 14 minutes for hard yolks.
- When the eggs are done steaming, carefully remove the lid and using tongs, remove the eggs and place into a bowl of ice water to cool for 10 minutes.
- Beginning at the rounder end, crack eggs by gently tapping all over and rolling with a gentle hand on a hard surface. Peel the shells off and store the eggs in an air-tight container in the refrigerator.
Notes
Do not overcrowd the steamer basket with too many eggs, or the cooking times listed above will not work. Ensure that all eggs are in a single layer on the bottom of the basket.