The Best Way To Hard Boil Eggs



How do you cook your Easter eggs?


Good for: Cook­ing fresh eggs quickly.

Steam­ing uses less water than boil­ing sub­merged eggs, so this method takes slightly less time total. It’s also not as impor­tant to use old eggs when steam­ing —in my test­ing the fresh eggs I used peeled just fine. Fill a pot with 1 to 2 inches of water and place eggs in a steamer bas­ket over the pot. Cover and bring the water to a boil, then cook 10 min­utes. Cool eggs in a bowl of ice water.


Good for: Cook­ing eggs while cook­ing rice. Works well for fresh eggs.

If your rice cooker has a steamer bas­ket, you might as well throw a few eggs in to steam while you’re cook­ing rice. This is great for prep­ping the next day’s lunch or snacks while you make din­ner. After get­ting the rice ready to cook accord­ing to your device’s instruc­tions, place eggs in your rice cooker’s steamer. Start the rice cooker. When steam begins to rise from the rice cooker or when you hear the water boil­ing, set a timer for 10 min­utes. When the timer goes off, remove the eggs, being care­ful not to let too much steam escape or burn you (then close the rice cooker so the rice can fin­ish cook­ing). Cool the eggs under cold run­ning water or in a bowl of ice water before peeling.


Good for: Mak­ing a big batch of fresh eggs with­out hav­ing to watch the clock.

Fill a muf­fin tin or mini muf­fin tin with a dozen eggs, pop them in a pre-heated 325-degree oven for 25 to 30 min­utes and you’ve got hard-cooked eggs! Cool them in a bowl of ice water before peel­ing — and don’t worry about using 7– to 10-day-old eggs. Fresh ones will peel just fine. This method will cook your eggs per­fectly, but can leave lit­tle brown spots on your eggs.

And here’s Mike’s favorite tip


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