What food blogger in his or her right mind would make a post on hard-boiled eggs? If you are about to click away from this page, not without first canceling your subscription to my site, please stick around… This is a life-changing method, I promise you.
I love hard-boiled eggs, they are often part of my lunch or dinner salads, but I hate when they are hard to peel. I have tried every single method around, including some recommended by cooking pros such as Ina Garten. In fact, her method used to be my default procedure: bring the water with eggs to a boil, cover the pan, turn the heat off, wait 15 minutes. Let the eggs cool for a couple of minutes, peel and enjoy them. The egg will be perfectly cooked, no green ring around the yolk, but peeling is another story. Most will be a nightmare to peel, some will behave well. Hit or miss.
Just last month my friend Cindy told me about steaming eggs instead of boiling them. She raved about the method from SeriousEats that she stumbled upon through eGullet. Having nothing to lose, I tried it. It is AMAZING. I recommended it in a cooking forum, and one of the members cooked 36 hard-boiled eggs, came back to say that every single one was perfectly cooked AND peeled flawlessly and easily. Convinced yet?
I used the same method to make soft-boiled eggs, and it worked like a charm. So here it is, plain and simply how to get Eggxhilaration in the kitchen.
THE PERFECT BOILED EGG
Pour a couple of inches of water in a double-boiler and bring to a boil.
Carefully place as many eggs as you want from the fridge into the steamer basket, and add them on top of the boiling water, reduce heat to a simmer.
Immediately close the pan and start a timer.
For hard-boiled eggs, steam for 10 to 11 minutes, test to see how you prefer them.
For soft-boiled eggs, steam for 6 minutes.
Have a bowl of cold water ready, when the time is up, use kitchen tongs to remove the eggs from the steamer, dropping them in the cold water to stop cooking. Store in the fridge to enjoy later, or peel right away.
Have a tissue nearby to wipe your tears of joy.
What I love about the method is its simplicity. Bring a little water to boil, place a steamer on top and cook to your level of liking, which is easily found in a couple of trials. Imagine that you want to make a big batch of deviled eggs and would like them all to be gorgeous. Well, this method will save you a ton of grievance.
Messages to thank me can sent by email at sallybr2008 at gmail dot com. I promise to share them all with Cindy. ;-)
Steamed for 6 minutes, peeled and ready for an encounter with an Ak-Mak cracker…