What would you say if I asked you to cook a pan full of eggs in their shell until they are hard-cooked and then PERFECTLY PEEL all of them with ONE HAND??? You would probably tell me I’m CRAZY, right?
Well, CALL ME CRAZY! This is totally what I did today!
Let me explain. I was going through some recent “Comments” on the website and this comment from Pia made on a post I did quite awhile ago about the “World’s Easiest Boiled Eggs” caught my eye.
Steaming eggs??? Wha??? I’d literally never heard of such a thing. Which of course made me HAVE to try it! Immediately!!
My timing wasn’t exactly the greatest however because I’d forgotten that I had an important phone call I had to take right in the middle of this process. Unfortunately, It wasn’t one of those phone calls where you can say, “I’m sorry, but I’m steaming some eggs right now…can I call you back?”
Anyway, I’m in the middle of this business call and my timer for the eggs goes off! Ugh! What now? I was worried that if I just let them SIT I would somehow ruin the whole “experiment”. So…..I proceeded to attempt to peel the eggs with ONE HAND while I continued with my phone conversation.. Guess what? Yep….I peeled every single one of those eggs PERFECTLY! WITH ONE HAND. True story.
I mean LOOK at these eggs! Have you ever seen more perfectly peeled eggs? Well, *I* haven’t. These are probably the prettiest eggs I’ve EVER peeled…and I was AMAZED at how easy it was. Seriously amazed.
I have to give a shout-out to Michelle at What’s Cooking With Kids where I not only FOUND the “steaming method” but also got a great explanation about WHY this works! (I was one of those annoying children growing up who constantly badgered my mother with the question, “But WHY?” I have to know WHY! I just do.)
Excerpt from “What’s Cooking With Kids” —
Why Steamed Eggs are Easier to Peel
Egg shells are permeable, which means that they are porous. Water molecules in the steam form are tiny enough to penetrate the shell. While they don’t disrupt the membrane, the heat from the steam is adequate enough to cook the egg inside.
This method is SO easy it hardly requires a “recipe”….but for those who really NEED/WANT a step-by-step….here goes:
Easy To Peel Hard-Cooked Eggs
adapted from What’s Cooking with Kids
- Place steamer basket in bottom of your usual egg-boiling pot. (looking at these pictures made me realize…it’s time for some new cookware!)
- Add water until it begins to barely come up through the bottom of the steamer. (You want enough water in the pan so that you can boil for 15 to 20 minutes.)
- Add eggs to basket and cover the pan with a lid.
- Bring water to a boil then turn down the heat and simmer for 15 to 20 minutes (depending on how “hard” you want them.)
- Allow the eggs to cool enough to be able to handle and then peel them. One-handed or two…it’s your call. :-)
- EAT! Or store in refrigerator until you are ready to eat.
A couple more “hard-cooked eggs” tips I gathered as I was researching this method:
- That grey ring you sometimes find around the yolk after cooking is IRON from the yolk and is an indicator that the egg is overcooked.
- For perfect deviled eggs….the night before the eggs are to be cooked (approximately 12 hours), store your carton of eggs on its side in the refrigerator to center the yolks. Brilliant!
- An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator.
Now that you know everything *I* know about hard-cooked eggs and THE easiest way to peel them, it’s your turn!
I expect to hear back from those of you who accept “the challenge”! :-)