Hard-Cooked Steamed Eggs. Steaming eggs instead of boiling them creates eggs with perfect yellow yolks, perfect whites & eggs that are easier to peel. Egg perfection.
Place 2 cups water in the bottom of a double boiler (use enough water so the pan doesn’t go dry, but not enough to touch the bottom of the top of the double boiler pan).
Place the upper pan of the double boiler over the bottom portion and cover it with the lid. Bring water to a full boil.
Place eggs in the upper pan of the double boiler, cover with the lid and boil the eggs 13-14 minutes. (It is best to test an egg at 13 minutes to ensure the egg is to your liking.)
When eggs are cooked, immediately remove them from the pan and place them in the ice water. Allow eggs to cool a few minutes, then break the shells and place them back in the cold water for 15 minutes.
Once eggs have cooled completely, peel immediately and serve or place in an airtight container (lined with a paper towel to absorb moisture) and keep refrigerated. *See notes.
The eggs will keep refrigerated up to 5 days.
*Peeling eggs before refrigerating them works best. I find the shells are more difficult to remove the longer the eggs have been refrigerated. Be sure to keep the eggs in an airtight container (lined with a paper towel to absorb moisture) so they don’t absorb any possible refrigerator odors.