Hard-boiled Eggs, revisited

For decades I have made hard-boiled eggs the same way. Eggs in cold water, place on burner, bring to a boil, turn off burner, set timer to 20, no, 15, no, 13 minutes, cool quickly with running water, try to remove shells. Some eggs came out fine, most were a bit pock-marked where shell stuck. Often an egg was mangled badly enough that I couldn’t use it for deviled eggs. So often that I regularly cooked an extra egg.

I read/heard/saw a test of hard-boiled egg cooking methods and steam followed by an ice bath was deemed to provide the easiest removed shells. I gave it a try and I’m a convert. 9 eggs cooked; 9 eggs easily shelled.

Hard-boiled Eggs, revisited
Servings: 8-10
Prep time: none
Total time: 30 minutes

Ingredients:

  • 1 dozen eggs
  • 3 cups ice

Special equipment:

Directions:

  1. Place the steamer basket in a large saucepan. Add water so that the bottom of the steamer basket is just above the water. Cover and place over high heat.
  2. When the water comes to a boil carefully add the eggs and recover. Reduce the heat to medium-low; you want to maintain steam but you don’t need a vigorous boil for that. Set a timer for 13 minutes and walk away.
  3. About a minute before the timer goes off place the ice in a large bowl and add 3 cups of cold water to create an ice bath.
  4. When the timer goes off use a pot holder or tongs to lift the steamer basket. Slide the eggs into the ice bath. Set the timer for 15 minutes and walk away.
  5. Crack the eggs against a hard surface and peel away the shell. Enjoy with a little sea salt or use for deviled eggs. You could even get fancy by making Beet Pickled Deviled Eggs.

Notes:
I think the credit goes to America’s Test Kitchen though whether it was in a magazine, one of their TV shows or on the radio I don’t know.

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