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Steam is Alton Brown's secret weapon for perfectly cooked yolks in hard not-boiled eggs with smooth whites that are ideal for deviled eggs.
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Course: Breakfast
Keyword: Eggs, Hacks, Healthy, Snacks

Hard Not-Boiled Eggs

Hard not-boiled egg halves sprinkled with salt and freshly ground black pepper.
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 12 hard cooked eggs
Like the name implies, these eggs are not technically boiled. I've been steaming eggs since '09, a method that makes them easier to peel than any other application I've yet tried.
Steam is my choice because although it’s hot, it’s physically less violent than boiling water, ergo less likely to cause cracks. And steam is more reliable because unlike water, which drops in temperature when the eggs go in, steam is pretty much a constant at standard pressure.
Also, we want those yolks nice and centered, and the best way to do that is to store them on their sides. Just secure the egg carton with several rubber bands and place on its side in the refrigerator for at least 5 days.
This recipe first appeared in Season 2 of Good Eats: Reloaded.
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Software

  • water for steaming
  • 12 large eggs (preferably stored on their sides), straight from the refrigerator
  • 3 quarts very cold water (refrigerated overnight)
  • 2 pounds ice

Specialized Hardware

6-7-quart pot with lid
Steamer basket
large container for ice bath
small clean aquarium pump or food dedicated circulating pump
strainer or colander for catching shells
Hard not-boiled egg halves sprinkled with salt and freshly ground black pepper.
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 12 hard cooked eggs

Procedure

  • Add an inch of water to a 6-7-quart pot with a tight-fitting lid. Set the pan over high heat and bring the water to a boil. When the steam is established, retrieve the eggs from the refrigerator and place them in the steamer basket. Lower the basket into the pan, cover and set a timer for 13 minutes. If your eggs weigh more than 64 grams each, set the timer for 14 minutes.
  • While the eggs steam, fill a large container with the cold water and the ice. Add the clean aquarium pump so the water circulates gently. The goal is moving ice water, not violent agitation.
  • When the eggs are cooked, carefully remove the steamer basket and transfer the eggs to the container of ice water. Chill them for as long as they have cooked (13-14 minutes).
  • Remove eggs one at a time and crack all over starting at the fat end where the air cell usually is. Peel under running water over a strainer or colander so the shells are caught instead of going down the drain. Let the water get under the shell membrane as you peel.
  • Transfer the peeled eggs to a lidded container lined with damp paper towels to keep them moist, and place in the refrigerator until ready to eat.
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