One of my very first blog posts, about a hundred years ago, was how to cook the perfect hard-boiled egg. Oh the arrogance to think that was the ultimate egg boiling method. I have a new method and this time it really IS the perfect way.
The perfect way is to steam them. I'm not entirely sure where I heard about this method but after a bit of trial and error I've come up a fool-proof system. Steaming them results in a more delicate (or less rubbery) egg white and it makes peeling an absolute breeze. You can even steam eggs fresh from the market and they'll peel just fine.
First step – when you get the eggs from the market flip the eggs around. Top to bottom. The yolk kind of settles and it helps center it a bit. Makes for a more pleasing deviled egg.
Second step – bring your eggs to room temperature before steaming.
Third step – put a couple of inches of water in your sauce pan and bring to a boil before putting the steamer basket with eggs in
Fourth step – place steamer basket with eggs over boiling water and cover. I turn the heat down ever so slightly but you want the water to continue to boil while steaming. I've made the mistake of turning it down too low and my eggs didn't cook thoroughly. I've also made the mistake of not having enough water in the pan and it boiled away. That does not smell nice so keep an eye on it and add more water if you think it is getting low.
I steam extra large eggs for 13 1/2 minutes.
Fifth step – remove from heat and place in a cold water bath to stop the cooking process.
There you have it. Perfect hard-boiled eggs every time. Although technically not boiled. I like to have hard-boiled eggs on hand because they are a great low carb snack. And my version of deviled eggs are keto friendly! The secret is sugar free sweet pickle relish.
