Eggs will cook the same in steam or boiling water.
Using a steamer basket keeps the water temperature from dropping when the cold eggs are placed in the pot.
The higher temperature prevents the shells from gluing to the eggs.
It is OK if the yolks aren’t completely chalky. They should have a bit of translucent yolk in the center.
This method is great for deviled eggs.
- 6 – 12 eggs
- Use a large pot with a lid.
- Place a steamer basket in the bottom.
- Add water until it is just over the bottom of the steamer basket.
- If the cold eggs touch too much of the water, the water will cool down and the eggs will not cook completely.
- Bring the water to a boil.
- Add the eggs.
- Cover the pot and simmer for 13 minutes. (15 minutes for completely chalky yolks)
- Remove the eggs and place them in a bath of half ice and half water for at least 10 minutes to cool.
- You can peel the eggs immediately or refrigerate them and peel later.
- To peel, tap on a hard surface then roll the egg to break fracture the shell.
- Peel the shell and rinse the egg to remove any small pieces of shell.