Hard Steamed Eggs - Popa's Kitchen Blog at Allrecipes.com - 275230

Popa's Kitchen

Hard Steamed Eggs 
May 14, 2012 3:39 pm 
Updated: May 21, 2012 3:14 am

My philosophy is "think like a lazy person, you'll get the job done easier". Well, with that thought in mind I've been on a quest to find out how to make hard cooked eggs that are easier to peel. I've tried fresh eggs, old eggs, baking soda added to the water with the boiling method and they still look like English muffins with all the nooks and crannies after peeling. Even if I conquered peeling a hard boiled egg with a smooth look it was still difficult and time consuming. Although I must admit I've never tried the oven baked method so I thought, why not steam the eggs? Well, I did and the results are in. The easiest way to peel eggs ever. No need to peel under running water, just peel over the cold water bowl. http://allrecipes.com/personalrecipe/63214258/hard-steamed-eggs/detail.aspx<

I started out with sell by May 27th large eggs set out to take the chill off.

The eggs were cooked 2 weeks prior to sell by date and the eggs were steamed for 15 minutes.

Place enough water in the pan to steam the eggs and bring to a boil. Once boiling turn down to medium heat, insert steamer basked with eggs and steam covered for 15 minutes. After steaming the eggs place in ice water to stop the cooking process. When the eggs were cool enough to handle I made a small crack on the side of each egg to allow the ice water to penetrate between the egg and shell for about 20 minutes. The end results were the easiest eggs I've ever peeled.

Notice the egg shell on the outside of the plate.

Of course with all those eggs I made pickled eggs:

If you're in doubt, this same method works with one or two eggs. Give it a try.
May 14, 2012 3:47 pm
hi bd! gimme a couple of these great looking eggs, a couple beers, and some krystals ( maybe called white castles out your way ) and beware the consquences.
May 14, 2012 3:54 pm
Yep, gderr got to have some beer with those eggs. No problem for me maybe it's the White Castles that get ya.
May 14, 2012 3:55 pm
bd. . .I'm going to try this. I think I've had similar results (by accident) only I've always boiled the eggs. But the cooling, cracking shell, resting, and then peeling part. . .yeah, I think so . . ."something" was happening to force a change in my usual routine of battling with the peel . . .foolish me, didn't take note that the "interruptions" from the "something" was what did it. Sounds easy enough! Thanks!
May 14, 2012 4:17 pm
LS - It works well. Sorry you're not going to make it to Vegas. Another time maybe, looking forward to meeting you some day.
May 14, 2012 4:38 pm
Popa's Pickled Eggs Sounds like a good idea. More so since my wife likes the yellow hot peppers. I think I am buying some eggs tomorrow.
May 14, 2012 4:43 pm
Thanks KS - Let me know how they turn out.
May 14, 2012 5:18 pm
Believe it or not, a dear friend and I were just speaking about you yesterday. mauigirl called me to check up on me. I am not a hard boiled egg fan but I am so trying to get that perfect breakfast egg that my Mom could make. Sort of soft but still firm and just right. Well, I am raising my own hens now so soon I should be able to get some practice :)(: So you will be in Vegas for the roundup? I can't go but I do know some of those ladies. What a lovely group to have lunch with!
May 14, 2012 5:29 pm
Cat Hill - Yes, I'm definitely looking forward to the meeting in Vegas. Maybe you could practice with a soft steamed egg by cutting the time.
May 15, 2012 5:15 am
bd.weld, you will have so much fun in Vegas! I don't know how Mom did it. I do know I have had some definite not quites. I've got 6 hens so soon I can practice all I want :)
May 15, 2012 9:18 am
Cat Hill - With 6 hens you will get to experiment plenty in your food lab.
May 15, 2012 9:53 am
I got the eggs cooking, but they did not have any of the yellow peppers for some reason. so I got some "Peperoncini" Jared peppers.
May 15, 2012 10:12 am
KS - The one reviewer used pepperoncini and said they were great.
May 15, 2012 10:49 am
bd... Jim always said, if you want something done efficiently and quickly ... just ask the laziest person on the job! I was so frustrated at easter... wish this post were a little while ago! I actually had to buy peeled cooked eggs from the grocer!
May 15, 2012 11:00 am
Terry - LOL, that Jim is a smart man! I'll never boil eggs again. Just think, you'll be ready for next Easter.
May 15, 2012 11:06 am
I just put everything in a vacuum sealed container That came with my Vacuum FoodSaver (It should soak into the egg faster).
May 15, 2012 5:25 pm
KS - Did you steam your eggs?
May 15, 2012 5:42 pm
Sorry, No I did not test that out, I did it this way. 1.PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. 2.LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). 3.DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
May 15, 2012 5:48 pm
KS - OK, thats what I use to do but they were hard to peel until I started to hard steam them.
May 15, 2012 5:55 pm
this info came from http://www.incredibleegg.org •Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell. •Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. •To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
May 15, 2012 5:56 pm
I will try steaming next time however.
May 15, 2012 6:31 pm
bd, I will be trying the steaming method this week and will let you know how they come out. My guy and I are always at odds about the right way to hard boil an egg - I think I will prove to be lazier than he is. Thanks!
May 16, 2012 5:45 am
Mema - LOL, This is definitely the lazy way to peel eggs. Let me know.
May 16, 2012 8:35 am
Thanks for the recipe. I have never had an issue with peeling eggs but I am glad you found a method that works for you. Wait, I lied, one day I boiled eggs, set them in cold water, then got called away from home, when I returned I tried to peel them and they were difficult to peel-pitty and looked like golf balls. Perhaps sitting too long in cold water may also be a factor. I have never tried cracking then allowing them to sit, but it would make sense as the water could penetrate between the shell and the membrane and possibly make it easier to peel. Anyway-we will enjoy a new pickled egg in the future. My guys can eat them quicker than I can make them. The youngest redneck takes care of 23 laying hens, good thing I have a constant supply of eggs. Some he sells but the rest are for our use.
May 16, 2012 12:08 pm
RNG - After boiling my eggs I've tried a long time, short time even middle of the road and they still gave me fits. I hope you enjoy the pickled eggs.
May 16, 2012 12:09 pm
RNG - In ice water that is.
May 18, 2012 11:56 am
I heard about adding salt to the water, at least a teaspoon per quart of water to boil the eggs, and it worked! I've done four batches of eggs since then and they all peeled easily. Even the Costco eggs that were peeling off in tiny chip, now peel smoothly.
May 18, 2012 2:07 pm
A friend gave me a similar, but shorter method that she learned from a chef friend. Bring water to a boil. Drop in eggs (I do this 1 by 1 with a slotted spoon). Bring back to a boil and set the timer for 11 minutes. Immediately drain hot water, drop eggs into a large bowl or container. If any haven't already cracked, tap them with a spoon or something to crack them a little. Cover with cold water until you can handle them. They peel nice & easy. Sometimes the egss get a little dented, and of course some crack when you put the cold eggs into the hot water, but I still like the method and it's worked the best out of all the tricks I've tried. I'll have to give the steaming method a shot, though!
May 18, 2012 6:32 pm
Made two batches of this method. Both were perfect! The second batch I have in the fridge, in their shells. Peeled one today and it was just fine. No sticking problems! Nice!!!
May 21, 2012 3:14 am
WFDM - Thanks for the info. Next time I think I will try to peel one as soon as they are cool enough to handle.
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Graduated from the Culinary Institute of Burn and Learn. If DW and I were to take our daughter, son-in-law and our grand children out to dinner we would have to ask, "table for 10". Therefore, cooking at home has a high priority.
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