How to Hard Boil an Egg
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5
How to Hard Boil an Egg
Description
This hard boil egg technique involves steaming eggs placed in a basket over boiling water, cooking them evenly without agitation. The covered pan traps steam heat, cooking the eggs for 13 minutes, ensuring fully cooked whites and yolks. After cooking, rapidly cooling in ice water stops cooking and helps prevent greenish yolk discoloration.
The peeling process benefits from this method because the steam gently loosens the bond between the egg white and the shell membrane, reducing shell breakage and resulting in smoother peeling. The eggs have a tender yet firm texture, ideal for eating plain or using in recipes requiring hard-cooked eggs.
Hard boiled eggs prepared this way are suitable for storing unpeeled in the refrigerator for up to a week. This method can be scaled up to produce larger quantities for meal prep or buffet use. The consistent results support make-ahead preparation for convenience.
Starting eggs in a steamer basket over boiling water at high heat and then lowering to medium-low prevents cracking and promotes even cooking. Using an ice bath immediately after cooking stops the heat and aids shell removal.
Ingredients
- 6 egg see note 1
- water
Instructions
- Fill a medium saucepan with about 1 inch of water (about 2 cups) and bring to a rolling boil over high heat. Place eggs in a steamer basket and lower into the saucepan. Cover, reduce heat to medium-low, and cook for 13 minutes.
- Set up an ice bath by filling a large bowl with ice and cold water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes.
Notes
- Store unpeeled hard boiled eggs in a covered container in the refrigerator for up to one week.
- Use the ice bath promptly after cooking to stop heat and facilitate peeling.
- This recipe yields six eggs but can be doubled or tripled without adjusting cooking time.
- Adding eggs quickly to hot steam helps separate the egg white from the shell membrane, easing peeling.
- Unlike some myths, egg freshness does not guarantee peeling ease; cooking technique is more important.
- Hard boiled eggs made this way can be prepared in advance for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 egg each)
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 62mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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