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