The Basics: Perfect Hard-Boiled Eggs Five Ways
Simple recipes can be the most difficult to master, the essential hardboiled egg the epitome. From green rings to an undercooked white, even the peeling process can be a pain. In this case, the trick lies in the method itself. For the exact science and more foolproof techniques, head over to Serious Eats, a food blog by Kenji-Lopez. He suggests steaming the eggs instead of placing them directly in boiling water. The result is a perfect hard-steamed egg, every time.
Bring one inch of water to boil in a large pot. Place a steamer basket or metal colander atop the pot. Once boiling, gently lower the eggs into the colander/basket in a single layer and cover with a tight fitting lid. Cook for 12 minutes (or 6 minutes if you prefer soft-steamed).
If you plan to eat them immediately, peel them under cold running water. If you're using them in a recipe for later, place them in a bowl of ice water for a minimum of 15 minutes. This prevents the eggs from continuing to cook and helps solidify them.
As for ideas of how to feature these steamed beauties, read on: Roughly chop them and mix with your favorite grilled vegetables, olive oil, and seasoning. Serve atop a bed of fresh arugula or frisee for a warm, hearty salad.
Mash them with mustard and mayonnaise for an egg spread (baguette and jalapenos optional)
Sauté freshly slice prosciutto with minced garlic, basil, and chopped kale. Top with sliced egg. For the perfect way to slice with no mess, see our OXO Good Grips egg slicer.
Slice and top with salt, pepper and green onion. Serve atop avocado and whole-grain bread.
Deviled eggs are a breeze if you have six hard-steamed eggs ready to go. The variations are endless, our favorite being to mash the yolks with onion powder, stone ground mustard and homemade mayonnaise. Serve with sliced cherry tomatoes and a sprig of parsley. Thank you to our friends at Serious Eats for unlimited kitchen knowledge and OXO Good Grips for versatile kitchen tools.
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