Top o’ the morning
Stove-top steaming is hands down our favorite way to hard-cook eggs
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.
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. Here are the methods, starting with our favorite.
How make steamed hard-cooked eggs 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.
Why we like this method best:
It consistently produced eggs that were wellcooked, but still with moist yolks and delicate whites. The eggs were consistently easier to peel, but note peeling grows more difficult if the eggs are refrigerated after steaming.
How to 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 preparing to cook. 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 quick-release cycle is complete. Unlock and remove the lid, using caution to avoid any escaping 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.
Why we like it:
The multicooker produces moist yolks and delicate whites. Again, the eggs were relatively easy to peel. The downside: Unless you keep the cooker on your counter, it’s a bit of a hassle to pull it out just to steam a batch of
eggs.
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.
Why we like it:
This old-school method requires no special tools: Eggs, water and a pot are all you need. The downside: This was the process that resulted in the most cracked egg shells. The eggs were a bit more rubbery, with dryer yolks. Also, generally, the eggs were harder to peel.