Hard-Not-Boiled Eggs: Reloaded

  • Level: Easy
  • Total: 15 min
  • Active: 5 min
  • Yield: 6 servings
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Ingredients

6 large eggs, preferably stored on their sides (see Cook's Note)

Directions

Special equipment:
3- to 4-quart saucepan with tight-fitting lid, large mixing bowl, steamer basket, timer
  1. Add an inch of water to a 3- to 4-quart saucepan with a tight-fitting lid. Bring the water to a boil over medium-high heat. Fill a large bowl with room temperature water and have it standing by near the cooktop.
  2. When the water reaches a boil, retrieve eggs from the refrigerator and place in a folding steamer basket. Carefully lower into the pot, cover, and steam for exactly 11 minutes for a set egg that still has a slightly creamy yolk. If you're looking for something harder, go for 12 to 13 minutes.
  3. Carefully remove the steamer basket and transfer the eggs to the bowl of water. Allow them to cool down just enough to handle comfortably, 30 seconds to 2 minutes max. Carefully crack the shell by tapping on a flat surface and peel under the water, being careful to remove both the shell and the membrane just underneath.
  4. Pat dry and consume whole while still warm. If you're planning to split in half for say, deviled eggs, cool thoroughly before slicing.

Cook’s Note

To store eggs on their sides, secure the egg carton with several rubber bands. Place on its side in the refrigerator for at least 5 days.

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