Perfect Steamed Boiled Eggs

By RoketJSquerl

I CAN PEEL 30 BOILED EGGS IN 1 MINUTE- HERES HOW...

BOILED EGGS 12-15 MINUTES, PUT IN LARGE COLLANDER WHILE HOT, RUN WARM TO VERY WARM WATER OVER THEM WHILE SWISHING AROUND IN A CIRCULAR MOTION FAIRLY FAST. THE SHELLS WILL LITERALLY FALL OFF THE EGGS. I LEARNED THIS AT A HILTON HOTEL 25 YEARS AGO. YOU WILL BREAK A FEW OF THE 30 BUT IF YOU NEED TO MAKE EGG SALAD FOR 100 PEOPLE. HOLY SHIITAKI BATMAN. GIVE IT A TRY! =:)

Ingredients

• 1 tray of ice cubes
• 6 eggs

Details

Servings 6
Preparation time 5mins
Cooking time 5mins
Adapted from seriouseats.com

Preparation

Step 1

For the most evenly cooked, tender hard boiled eggs, forget the boiling water, use a steamer instead.

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 indentation on their fat end.

Starting the eggs hot and peeling under running water makes for easy, divot-free peeling almost every time.

If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. 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 or 12 minute for hard. 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.