The Absolute Best Way to Hard “Boil” Eggs-Steam Them!

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Yes, those eggs are sitting in a steamer basket. Why? Because this is BY FAR the easiest way to hard-cook eggs I have ever tried, and it results in the EASIEST to peel eggs!

When we started eating a Paleo diet, our egg consumption definitely increased. They are simply one of the most nutritious foods you can eat. Craig eats hard-cooked eggs almost every morning for breakfast while driving to work, and the kids and I eat them often. They are also a go-to snack that we keep on hand at all times. The problem is that we HATED peeling them. Have you ever heard that fresh eggs are harder to peel? We have found that to be totally true. As I read and learned more about where our food comes from, I began to prioritize pasture raised meat and eggs in our diet, and pastured eggs are the freshest eggs you are ever going to buy. Whether they come from the health food store, where I buy them in the winter, or the farmer’s market, they will be so much fresher than typical eggs. Pastured eggs are also SO much better for us, but half of the egg was ending up in the compost attached to the shells, and that wasn’t going to work.

I tried all the methods I had heard of. I tried to buy eggs ahead to let them sit (we went through them too fast). I tried adding baking soda to the water. I salted the water. I added vinegar to the water. I tried different methods of boiling. NOTHING worked. And then I saw a comment in a post talking about the book Eat the Yolks (irony, anyone?) by Liz Wolfe talking about steaming hard-cooked eggs. BINGO! They come out perfectly every single time, and no more strange green ring around the yolks!

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Hard Cooked Eggs-Steaming Method

You’ll need:

A pot/stockpot

A steamer basket

1-2 dozen eggs (I steam 2 dozen at a time)

What to do:

1. Put the steamer basket in the pot and fill the pot with water to just below the steamer basket.

2. Add your eggs GENTLY to the steamer basket and place the lid on top.

3. Turn on the heat and bring to a boil. Turn down the heat to a simmer and cook for 20 minutes. My pots have glass tops, so as soon as I see condensation collecting on the lid, I turn the heat down and start the timer.

4. Remove the pot from the heat, and allow the eggs to cool enough to handle. You can peel them now or store them in the refrigerator until ready to eat. I put them back in the egg carton and label it with “HB” so we can keep our eggs straight.


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