Hard-boiled is a misnomer, because the perfect hard-boiled egg is not boiled at all but rather steamed! This secret was leaked by a chef, and it is the best way I’ve found for easy peeling and no green yolks.
- 12 extra large eggs
Fill a stainless steel steamer pot with about 1 inch water and bring to a boil.
Add eggs to the steamer tray, carefully lower into the pot, cover, and reduce heat. Cook for 10 minutes for medium yolks or 15 minutes for fully-cooked yolks.
Remove the steamer tray and rattle eggs around to crack the shells. Transfer eggs to a cold water bath and let sit for 3 to 5 minutes. Remove from water bath.
Gently crack each egg, roll on a cutting board, then peel the shell off from the fat end towards the point.
Preparation time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Servings: 12 – Yield: 12 eggs