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The Secret to Easy to Peel Fresh Hard Boiled Eggs: Steam Them


I love hard-cooked eggs.  I like to keep a container of them in the fridge and like to pop one in my mouth for a quick, nutritious snack. The one downside to fresh eggs is how hard they are to peel.



Everyone says 'just put some aside for a few weeks, then hard boil them and they'll peel fine'. Well, to me, that defeats the purpose of raising chickens for the fresh eggs if you're just going to let them sit around and get old.

In addition to just not tasting fresh, an old egg won't be the perfect ovate shape, since air seeps in through the shell as the egg ages, an older egg will have that indentation or dip at one end when you hard boil it.

But I was determined to figure out how to get perfectly peeled hard-cooked eggs that were fresh.

I tried every method out there I think - with mixed results.

Then several years ago, a friend told me a great tip for hard-boiled eggs. She said she learned it from her grandmother (don't grandmothers always have the best advice!) She told me to STEAM them instead.  

No more boiling. 

No more hard-to-peel eggs.  

No more waiting until your fresh eggs are old. 

No more salting the water or adding vinegar.  

It's easy, quick and foolproof. 

And here's how you do it:


Instructions


Heat water to boiling in a large pot. Set a colander, double boiler, vegetable steamer or bamboo steamer on top of the pot.

Rinse your eggs in warm water (you can use eggs you just collected that morning, if you want, trust me!) and place them in the top of the steamer.

Cover and steam the eggs for 20 minutes and then gently set the eggs into a bowl of ice water until they are cool enough to peel.

Roll each egg on the counter to break the shell and then crack the wide end of the egg and peel them.
Perfectly peeled eggs - every time!

And you won't get that grayish green rim along the yolk that results from cooking the eggs for too long or cooling them too slowly.




 





  





 DEVILED EGGS 



To make deviled eggs (I have a basic recipe I use and then some favorite variations), I carefully scoop out the yolks and mash the yolks with mayonnaise, apple cider vinegar, a bit of sugar, and then add a bit of fresh dill, salt and pepper -  and scoop the mixture into the halved whites with a small ice cream scoop then arrange them on a pretty deviled egg plate

EGG SALAD 


If you want to make egg salad, just mash up the eggs in a bowl once you've peeled them with a pastry cutter and add some chopped onion, chives, fresh chopped herbs (I love dill or tarragon), mayonnaise (homemade if possible!), salt and pepper to taste.

Try steaming your eggs. I promise you once you try it, you will never boil eggs again.



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