Making hard-boiled eggs is a simple and straightforward process with various methods available. Steaming is particularly enjoyable and easy, producing consistently cooked eggs with tender whites and creamy yolks. It’s a reliable choice for any occasion.

Ingredients for Making Steamed Hard-Boiled Eggs

• Eggs: It’s best to use slightly older eggs for easier peeling.
• Ice Water: Container with ice water to cool and shock the eggs after cooking.

Steamed Hard-Boiled Eggs Recipe

• 12 large eggs (600g), room temperature
• 1-3 cups (240ml) ice cubes and cold water

Recommended Equipment

• Pot with lid for steaming the eggs
• Steamer basket or rack that fits securely inside the pot with the lid closed tightly
• Container with a lid for shaking the eggs and easier peeling
• Timer to accurately time the cooking process

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How to Make Steamed Hard-Boiled Eggs

Prepare the Pot: Fill a pot with about 1 inch of water. Place the steamer basket or rack into the pot, ensuring it sits above the water level. Bring the water to a rolling boil over high heat.

Tip: To prevent cracking, allow the eggs to come to room temperature before boiling, as boiling cold eggs straight from the fridge can cause them to crack.

Steam the Eggs: Carefully arrange the eggs in a single layer in the steamer basket or on the rack, ensuring they are not overcrowded. Cover the pot with the lid, and reduce heat to medium-high.

Set a timer for the desired level of doneness:

• For soft-boiled eggs: Steam for about 6-7 minutes.
• For medium-boiled eggs: Steam for about 9-10 minutes.
• For hard-boiled eggs: Steam for about 12-13 minutes.

Tip: Use eggs that are 7 to 10 days old. As eggs age, the air pocket in the shell grows, making it easier to remove the shell after boiling.

Water Bath: While the eggs are steaming, prepare a container of ice water large enough to fully submerge the eggs.

Shock the Eggs: Once the timer goes off, carefully remove the lid from the pot and immediately transfer the eggs to the ice water bath using tongs or a slotted spoon. Let the eggs cool in the ice water bath for at least 15 minutes. This will help stop the cooking process and make the eggs easier to peel.

Peeling: After cooling, pour off half of the water from the container. Close the container with a tight-fitting lid and gently shake it about 20-30 times. This can help loosen the eggshells, making them easier to peel.

Rinse and Serve: Then, rinse them under cold water, pat dry with paper towels, and they’re ready to use in your favorite recipes!

Storage: If not using immediately, store peeled or unpeeled hard-boiled eggs in an airtight container in the refrigerator for up to one week.

Recipe Tips for Best Results

• Eggs: Ensure eggs aren’t fridge-cold; bring them to room temperature before boiling.
• Peeling: Use eggs that are a few days old, as they are easier to peel.
• Ice Bath: Ensure there is enough water to fully submerge the eggs.
• Shock: Immediately transfer the boiled eggs to an ice water bath after cooking.
• Shake the container with eggs gently until the eggs are peeled.

Serving Suggestions

• Deviled Eggs: Deviled eggs are always a hit at any gatherings.
• Egg Salad: Prepare a simple egg salad for a healthy and creamy balanced lunch option.
• Toast: Top bread or toast with sliced eggs for a delicious open-faced sandwich.
• Salad: Add hard-boiled eggs to green salads for an extra boost of protein and flavor.
• Burritos: Include hard-boiled eggs in breakfast burritos for a delicious vegetarian option.

You May Also Like…

• Carrot Deviled Eggs Recipe
• Egg and Celery Salad Recipe
• Spinach and Cottage Cheese Egg Bites Recipe

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