This clever kitchen hack transforms the way you peel hard-boiled eggs. By using steam instead of boiling water, followed by a rapid cool-down and a gentle crack-roll technique, the shells slide off effortlessly—no gouging, no mess. Ideal for batch prep or delicate deviled eggs.
SERVINGS & COOKING:
- Servings: 6 eggs (scale as needed)
- Prep Time: 2 minutes
- Cook Time: 12 minutes
- Cool Time: 10 minutes
- Total Time: 24 minutes
INGREDIENTS:
For the eggs:
- 6 large eggs (room temperature preferred)
- Water (for steaming)
- Ice (for ice bath)
INSTRUCTION:
- Set up a steamer. Fill a pot with 1 inch of water and bring to a boil. Place a steamer basket or rack over the water.
- Add eggs to steamer. Carefully place eggs in the basket. Cover with a lid.
- Steam for 12 minutes. Maintain a steady boil to generate consistent steam.
- Prepare ice bath. While eggs steam, fill a bowl with cold water and ice.
- Transfer eggs to ice bath. Immediately after steaming, place eggs in the ice bath for 10 minutes.
- Crack and roll. Gently tap each egg on a hard surface, then roll it under your palm to loosen the shell.
- Peel under water. Peel eggs under running water or in the ice bath for cleaner removal.