Consistent, well-behaved hard-boiled eggs are easy to master with this simple method. We use a steamer basket so the eggs don’t crack, start the eggs in boiling water so they’ll peel easily, and simmer slowly for a slightly longer period than you might think so they’ll cook pretty evenly throughout. You’ll have sturdy but tender whites and yolks that retain just enough creaminess.

These eggs are great for eating straight with a sprinkle of sea salt and pepper (or hey, maybe a dash of mayo and sriracha, just sayin). They’re also great, of course, for egg salad, chopping onto a lunch salad, making a sandwich, and especially my favorite child I mean food right now, deviled eggs. (Try these and these.)

Perfect Hard-Boiled Eggs

Here’s what you’ll need:

• A dozen good-quality, large eggs
• A steamer basket
• A large pot to fit the steamer basket, such as this one (expensive and wonderful) or this one (less expensive and still great)
• A large bowl

Here’s what you’ll do:

And that’s it! Talk to you soon.

Carolyn xx

Perfect Hard Boiled Eggs Recipe

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Inactive Time 00:05 Cook Time 00:12 Total Time 0:12

Yields 12 eggs     adjust servings

This easy method yields perfectly cooked hard-boiled eggs that are easy to peel.

Ingredients

• 12 large eggs

Instructions

Bring a large pot of water to a boil. A 7 1/4 quart Dutch oven fits a steamer basket perfectly.

Arrange eggs in a steamer basket. Lower basket into water and cover pot. Set timer for 12 minutes. 

As soon as water begins to bubble vigorously again, reduce heat to low to maintain a bare simmer.

Fill a large bowl with ice water. 

When timer rings, pull steamer out of pot and tip eggs into ice water. Cool for 15 minutes.

Peel carefully and give a quick rinse under running water to remove any remaining bits of shell.

by Carolyn

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