I absolutely love eating hard boiled eggs – and especially deviled ones – but I always hesitate to make them when the craving strikes. It’s not that boiling them is hard; it’s the fact that no matter what I try, peeling them is a headache, and sometimes a disaster. It’s a problem I know a lot of you share, but what if I told you the secret to making easy-peel eggs was not to boil them at all?
You heard that right. Turns out, the secret to perfect hard boiled eggs is actually steaming them. Inspiration What’s Cooking With Kids explains:
Egg shells are permeable, which means that they are porous. Water molecules in the steam form are tiny enough to penetrate the shell. While they don’t disrupt the membrane, the heat from the steam is adequate enough to cook the egg inside.
So what are we waiting for? Let’s get steaming! Here’s the technique:
– 1 1/2 quarts of water
– 1 dozen eggs
– 1 steamer basket that nests into the top portion of a pot
- Put the eggs into the steamer tray in a single layer.
- Fill the pot with 1 1/2 quarts of water.
- Set the steamer into the pot and turn on the heat. Cover the pan.
- Bring the water to a boil, then turn down the heat. Simmer for 20 minutes.
- Allow the eggs to cool enough for you to handle comfortably.
- Peel immediately or when you’re ready to eat. Store in the refrigerator.