The Best Hard Boiled Eggs... are Steamed!

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For me, this is the absolute best and most foolproof way to make hard boiled eggs ('hard steamed eggs'?). Steaming is just as fast and easy as boiling the eggs... except the eggs don’t tend to crack and explode, and for some reason I find it is much easier to remove the shells after steaming than boiling. They come out perfectly every time.

 

I use a metal steamer that came with the set of pots that I have. But you could use a basket steamer, or even fashion your own by placing a strainer or colander inside of a large pot, keeping the water level below the eggs. I find it handy to have a steamer. I don’t use it all the time, but it’s great for steaming sweet potatoes (cooks them in less than half the time it would take in the oven) and also to steam veggies for light dishes, such as coconut broth soup with rice noodles. (Also a great dish to top with eggs.)

 

 

I like hard boiled eggs for a quick high-protein snack (just two or three with salt and pepper will tide me over to the next meal). They are also great on salads or to top off light soups, as mentioned above. They go well on sandwiches (just sliced with avocado, tomato and mustard), or you can get fancy and make egg salad or deviled eggs. (Though I rarely take the time to get so fancy with eggs.)

 

Those of you on a paleo diet probably already eat eggs regularly. I consider myself a vegetarian- almost vegan except for the very occasional cheese, and eggs which are a staple in my diet. To my mind, they don’t hurt any living creatures, especially if the hens are treated well. For many years I ate a vegetarian diet without eggs. When I added them back in I noticed a big change in energy levels and hormone balance (all positive). Plus, they’re gluten-free!

 

Feel free to experiment with the cooking time. I find 10 minutes of full steam to be perfect. The yolks come out fully cooked but are still tender (not powdery). I’ve cooked them a bit less and the yolks were still a bit runny, AND it was still possible to peel them. I thought they were great, but my husband is not a fan of runny yolks so I rarely make them that way.

 

Enjoy your eggs!

 

Besos,

 

Emily

 

 

How to Cook 'Hard Steamed Eggs'

 

Step 1-  Boil the water

 

I set the timer for 10 minutes while I let the covered pot come to a boil over high heat. At my location and altitude, that’s about how long it takes to boil, so the timer serves as a reminder while I do other things.

 

I bring the water to a boil and then add the steamer to the pot. If you do this, be sure to allow the steamer to heat up for a couple of minutes before adding the eggs.

 

I do not add salt or anything else to the water.

 

 

Step 2- Add the eggs

 

I try to put all the eggs into the center of my steamer. I find the edges cook at a different rate. I can fit about 8 eggs.

 

 

 

Step 3- Steam

 

Steam the eggs for 10 minutes (or adjust according to your taste and experience).

 

 

Step 4- Cool and store (or eat!)

 

Remove and let cool to room temperature. Use them now, or put in the refrigerator. They will store for at least a week.

 

When it’s time to peel them. I start at the base of the egg and tap it on the counter making a loop from base to top and back down the other side. Then I start at the bottom, where there is often a little air pocket, and peel the shell off using the side of my thumb. The main thing is to make sure you get under the thin skin (membrane) that is just under the shell. Then it’s easy to strip off the rest in a few movements. The egg should feel a bit slippery and look shiny, if not (if it feels sticky and has a low sheen), then you might need to find/pierce the membrane. This happens now and then. Usually the shells just peel right off.

 

Now it's your turn!

 

 

Share your comments or questions here.

 

Read my post about Storing Eggs here.