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Farm fresh steamed hard boiled eggs in a metal colander with peeled egg halves on a blue transferware plate

How to Make Easy-Peel Hard Boiled Eggs {Steamed Method}

If you have farm fresh eggs, you’ve likely noticed they can be difficult to peel after hard boiling. Many years ago I switched to steam cooking and have never looked back. If you have an Instant Pot, I’ve heard good things about using that, but I do not use one so I’m unable to provide instructions for that.
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Equipment

  • pot with a steamer basket
  • eggs to fill basket
  • large bowl filled with ice water

Method
 

  1. Add 1 inch of water to the pot. Put steamer basket in the pot, cover, bring to a boil over high heat. Once boiling, add eggs to the basket, cover, and continue cooking over medium-high heat for 12-15 minutes, depending on your preference for doneness.
  2. Remove eggs with spoon and submerge in ice water to cool completely. At least 15 minutes, but the longer the better.
  3. To peel, gently tap eggs to crack shell, then remove shell in a bowl of cold water. The water gets under the shell and makes peeling even easier. Give them one final rinse.
  4. Use to make deviled eggs, egg salad, enjoy as a snack or chop into your favorite salad.

Notes

This method works best when eggs are arranged in a single layer, but I regularly steam larger batches by doubling them up in the basket, without issue. If steaming a very full basket, simply add a bit more cooking time as needed.
Keep in mind that steaming time can vary depending on altitude and the size of the eggs you are using. If you are unsure, simply remove one egg a couple minutes early, rinse it under cold water, and break it open to check for doneness. After a batch or two, you’ll quickly find the timing that works best in your kitchen.