Post Time: 2026-03-13

Country: United States, Australia, United Kingdom. City: Aberdeen, Baltimore, Garden Grove, Roseville, SpringfieldHere's more on the science of peeling boiled eggs: For the most evenly cooked, tender hard boiled eggs, forget the boiling water, use a steamer relevant web site instead. Why this recipe works: - Placing eggs into a pot full of steaming water cooks them evenly and gently with less risk of cracking than dropping them into simmering water. - Chilling the eggs immediately after boiling ensures that they come out perfectly shaped with no air space indentation on their fat end. - Starting the eggs hot and peeling under running water makes for easy, divot-free peeling almost every time. SPECIAL EQUIPMENT: Large pot with steamer insert INGREDIENTS 1 tray of ice cubes 6 eggs DIRECTIONS 1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add see here eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard. Serve view website immediately if serving hot. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Store in the refrigerator for up to 5 days.