Hard Steamed Eggs

I am really loving this method for what is commonly known as hard-boiled eggs. After years of trying all sorts of methods for very fresh farm eggs, this one finally lets me peel the eggs without hassle.

Put your eggs in single layer in steamer basket. Cover and bring water to boil, turn off heat. Let the eggs sit for 20 minutes. I let them cool and then peel.

I do this, but I only add 1 inch of water to the bottom of the pan and steam the eggs for 19 minutes. Then I put fill the pan with cold water to cool. If you have enough eggs you can stack them in such a way that the large end of the eggs are facing down. That way the yolks are centered in the white and make better looking deviled eggs. Also, when making deviled eggs I like to put the yolk mixture in a cookie press to make them star-shaped.

[Jenise]

I do this, but I only add 1 inch of water to the bottom of the pan and steam the eggs for 19 minutes.

Well, then you don't actually do what Karen's talking about, Howie. You both steam the eggs, but you cook during the steaming process where she allows the residual steam heat to finish the eggs as the pot cools down which she finds makes the eggs more easily peelable. I can appreciate the advantage, I often steam eggs for my husband (like you, continuously, but only for 11-12 minutes for three at a time, you must be doing a dozen) and have mixed results with peelability because I don't give them enough time to cool.

...and have mixed results with peelability because I don't give them enough time to cool.

It's been my experience, and I believe Julia Child may have pointed this out, that fresh eggs are difficult to peel. So, if I know I'm going to be making 4 dozen deviled eggs for a picnic, I always try to buy the eggs a week or so before cooking them.

[Jenise]

...and have mixed results with peelability because I don't give them enough time to cool.

It's been my experience, and I believe Julia Child may have pointed this out, that fresh eggs are difficult to peel. So, if I know I'm going to be making 4 dozen deviled eggs for a picnic, I always try to buy the eggs a week or so before cooking them.

My experience, too. And luckily, up here we're getting great fresh farm eggs all the time. I don't think Bob could go back to supermarket eggs after this.

I'm going to have to post some photos of how easy it is to peel fresh or old hard-boiled eggs using the 5-minute pressure cooker method. All you have to do is crack the shell, squeeze the egg from one end, and the egg slides right out.

[Jenise]

That sounds like fun, Larry. How tender are the eggs this way vs. the steamed method?

Since I've never steamed eggs, I can't compare. But you couldn't tell my eggs from any other ordinary hard-boiled egg.