How To Hard-Boil Eggs

I steam eggs in a steamer basket. Put cold eggs from the fridge in a pot with a steamer basket and cold/room temp filtered water. Turn on medium and set Gently tap top and bottom with a spoon or other utensil to crack, then peel. No need to poke holes in shell before cooking or crack all over. Shells come off in big pieces. Rarely does a shell stick to egg. Doesn't matter if eggs are fresh or a couple of week old.

My method produces firm but tender yokes, no gray rings and smooth easy peeling (well, 95% of the time!). I put large eggs cold from the fridge into a saucepan and cover with cold water by about an inch. Bring to a boil and keep boiling for 6 minutes. Immediately drain the eggs and crack all over either by hand or by shaking in the pan. Run cold water over the eggs until the water and pan are cold. Allow to sit at least 10 minutes before peeling. If cooking more than 6 eggs, increase boiling time by 2 minutes for each additional 6 eggs.

You cannot boil eggs. They coagulate before they boil. The water boils. They should be called hard cooked eggs.

Oh, good grief!

I too hard boil my eggs in the same way and I pierce the larger end of the egg using the sharp end of an ear of corn holder. After cooking, I pour off the hot water, vigorously shake the eggs in the pan to crack the shells, and then refill with cold water. After about 5 minutes, the eggs peel very easily. Except, of course, extremely fresh ones!

I've been using the piercing method for years and it works flawlessly. Start by boiling the water, pierce an egg (s) with a common pin, or a sewing needle. Place the egg on a large spoon and gently lower it into the boiling water. Boil for 12-15 minutes. Rinse in cold water. Bang zoom the egg shell peels off every time leaving a perfect egg for deviled eggs. My future son in law loves my deviled eggs. I add a touch of horseradish.

Very fresh eggs will not hard boil well. Use eggs that are a few days old

Place eggs in vegetable steamer. Line bottom of steamer with the eggs, not stacking them. Bring water to boil and steam eggs for 12 to 15 minutes. Remove eggs, place in cold water to cool. When cool peel. The shells come off so much easier using this steaming method that you’ll never go back to boiling in the water.

Agree with this method. Also, the yolks are so much better--very creamy. No piercing needed. I use a double boiler, bring water to boil in bottom, put eggs in top pan to steam. 14 minutes for extra large eggs works for me. After rinsing with cool water to stop the cooking process, shake top pan to crack and remove shells very easily. Like you, I will never boil again.

Forgot to say put cover on top pan to keep steam in.