easy to peel hard boiled eggs
(steamed)
Peeling eggs used to tear up the whites every time. Steaming instead of boiling fixes that. The shells come right off, and the timing works whether we're doing two eggs or twelve.
ingredients
for the eggs
12 large eggs, cold from the fridge, no cracks
for the ice bath
a bowl half filled with equal parts of ice and water
steps
Boil the water. Bring 1 inch of water to a rolling boil in a medium saucepan over high heat.
Steam. Put the eggs in a steamer basket, set it in the pan and cover. Turn the heat down to medium so small wisps of steam escape from under the lid. Cook for 13 minutes.
Ice bath. While the eggs finish cooking, mix the ice and cold water in a medium bowl. Move the eggs into it with tongs or a spoon and let them sit for 15 minutes.
Peel. Peel when you're ready to eat. The eggs keep in their shells, so you can peel them later.
Note: No steamer basket? Lower the eggs straight into the boiling water with a spoon or tongs. It's fine if they're partly underwater.
Note: Fewer or more eggs. Fewer than six take the same 13 minutes. To double the batch, use a pot and basket big enough to hold the eggs in one layer.
Note: Bigger eggs. Extra large eggs need about 14 minutes and jumbo eggs about 15 to 16, according to cooks who've adapted this method.
