I put eggs in the basket of a steamer over cold water and turn on the heat. After 4-5 minutes, the steam should have started, and then I cover the basket and turn down the heat. I allow the eggs to steam for 20 minutes and then let them rest covered with the heat turned off for 5 minutes more. Then I put them in cold water to stop the cooking and make them cool enough to peel. If you have room temp eggs, they might take a little less time. Larger eggs will take longer and smaller ones will take less time.

Lars

I use a Black and Decker steamer. I put the eggs in and steam for 20 mins. Then I peel them under running water.

Are there advantages of steaming?

Yes, the shells come off super easy.

Lars, Shaun, thank you so much for this process! I made a dozen deviled eggs for tomorrow's daylily club meeting and I've never, ever had the eggs shell this easy! I hate doing deviled eggs, but steaming certainly simplified the process! Thanks!

If you can get the shells off easy this is a method I want to give a go!
I have a Tramontina spaghetti pot that has a steamer insert you can put in the top in place of the strainer insert. There is a top that is made for it so I guess this would be OK to use wouldn't it?
I only use Jumbo eggs when I make deviled eggs! How long would you leave them in the steam before cutting the heat and letting them rest the 4-5 minutes, then putting the steam basket under running cold water to cool them ?

Changeling, I used Lars method. Put water in the steamer and put the eggs in the top of the steamer. When the water boils, put on the lid and steam the eggs for 20 minutes. I used a dozen large eggs. Obviously your jumbo eggs would take longer. When done, I put them in a bowl of cold water to cool them off and peeled them under running cool water. That was so easy, I might do the second dozen.

Hmmmmm. I've always put the eggs in a pot of cold water, brought it to boil, put the lid on the pot, turned off the gas and left them in the pot of hot water without heat for 10 minutes or so, then cooled them in cold water. They always peel easily and the yolks are creamy yellow - no green ring. I guess there are many ways to cook an egg.

Sherry

Sherry, yes many ways. Just use the method you have the best results with.

fwiw, I leave them on a hot steam for 10 min and then they are ready to peel...even fresh from the Farmers' Market in the summer.

Annie, have you ever tested this straight from Mama Hen??

Thanks for the info. I'll try this the next time I do "hard boiled" eggs. I've always done the bring to boil, turn off heat, & wait for 20 minutes method. But lately, the centers haven't been completely cooked, so I wanted to try something else.

The best way to get the shells to easily leave the eggs after boiling is to put eggs in a pan, cover the eggs with water, add vinegar!!...Vinegar dissolves the protective coating on the shell...add about 1/2 a cup to a pan of a dozen eggs.
Then add salt!...about 1/2 a cup..or more...to that pan with the dozen eggs.
Bring the pan of water to a boil, simmer for 7 or 8 minutes, cover the p[ot, turn off the heat and let sit for 15 minutes.
Run cold water over to cool the eggs.
The vinegar removes the protective coating on the shell, and the salt pulls some of the moisture out of the egg, making the shells not fit as tightly....and the shells come off more easily.
Works better than steaming or any other method I have tried....because there is a reason for the salt and the vinegar.
Try it!
Linda C

Linda, I use the salt & vinegar technique too, so I usually don't have much trouble with peeling. However, I never knew exactly how much to add. I've been adding about 2 tbsp. worth of each for about four eggs; I don't usually "boil" very many at a time.

My problem has been not getting the yolks completely cooked lately. Perhaps letting the eggs simmer for a few minutes before turning off the heat would do the trick. I just hate to end up overcooking the eggs and getting the dreaded green layer around the yolk. Yet, at the same time, I don't want undercooked yolks either.