Stove-top steaming is hands down our favorite way to hard-cook eggs
In spring our thoughts often turn to eggs, especially those of us who celebrate Easter, with its customs of egg “hunts” and decorating; and Passover, which traditionally features a hardcooked egg dipped in saltwater before the start of the Seder feast to remember the tears of Israelites.
Both holidays also feature egg-rich dishes. Perhaps that’s because the humble egg carries a lot of symbolism, including calling to mind rebirth and the circle of life. In some cultures, the egg also represents mourning.
And it is also likely because eggs are so versatile. Any time of year, eggs are an essential item in most well-stocked kitchens because they are utility players in so many recipes and serve as a thrifty way to get protein into the diet.
As we head into this holiday season where hard-cooked eggs play a key role in celebrations, we decided to experiment to find the best ways to make them. We tried three methods: steamed on the stove top, steamed in a multicooker and boiled on the stove top.
Add about 1 inch of water to a medium pot and bring to a boil.
Place up to six eggs in a steamer insert that fits in the pot and gently lower the steamer in the pot. Reduce the heat to medium-low, cover and steam the eggs for 13 minutes.
Meanwhile, in a medium bowl, combine ice and cold water. When eggs are finished steaming, transfer them to the ice bath and let sit for 5 minutes. Peel immediately, if possible.
Steam hard-cooked eggs in a multicooker
Set the trivet or a steamer insert in the bottom of a multicooker. Gently place the eggs on top of the trivet. Add 1 cup of water to the pot.
Follow the manufacturer’s guide for locking the lid and preparation. Set to pressure cook on low for 4 minutes.
After the pressure cycle is complete, follow the manufacturer’s guide for quick release and wait until the quickrelease cycle is complete. Unlock and remove the lid; be careful of the steam.
While the eggs are steaming, in a medium bowl, combine the ice and cold water. When the eggs are finished steaming, use a slotted spoon to transfer the eggs to the ice bath for about 5 minutes.
How to make hard-boiled eggs
Place the eggs in a saucepan in a single layer and fill the pan with enough cold water to cover the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover and let stand for 10 minutes. Place the pan in the sink and run cold water over the eggs until the pan is lukewarm, about a minute or two; then drain. The eggs may feel slightly warm to the touch.