For the most evenly cooked, tender hard-boiled eggs, forget the boiling water. Use a steamer instead.
Why It Works
- Placing eggs into a pot full of steaming water cooks them evenly and gently, with less risk of cracking, than dropping them into simmering water.
- Chilling the eggs immediately after boiling ensures that they come out perfectly shaped, with no air-space indentations on their fat ends.
- Steaming the eggs and peeling under running water makes for easy, divot-free peeling almost every time.
- Yield:Makes 6 eggs
- Active time: 5 minutes
- Total time:20 minutes
- 1 tray of ice cubes (optional, for serving cold)
- 6 eggs
If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.
Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.
Serve immediately if serving hot. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Store in the refrigerator for up to 5 days.