Foolproof Hard-Boiled Eggs

Cooking up perfect hard-boiled eggs can be surprisingly tricky. This method ensures delicious, easy-to-peel eggs every time.

Step-by-step instructions for how to hard boil eggs.

Hard-boiled eggs are a mom's secret weapon. For one thing, they're incredibly versatile. Serve them for breakfast or at snack-time, pack them in a lunch box, or mash with mayo for egg salad. Plus, they're healthy, weighing in with 6 grams of protein and delivering satisfying healthy fats. Did we mention they're also portable, kid-friendly, and inexpensive?

But achieving perfect hard-boiled eggs can be frustrating. The eggs can overcook quickly, resulting in that sickly gray ring between the white and the yolk. It's also all-too-easy to undercook them, leaving you with a runny center which can be delicious if you want it, but messy if you don't. Finally, sometimes the darn things are virtually impossible to peel.

This method solves all of these problems. The secret? We actually steam the eggs instead of boil them...although we still call them "hard-boiled" because the result is the same. 

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Perfect Hard-Boiled Eggs 

1. Fill a medium saucepan with an inch of water. Bring to a boil. Insert a steamer basket.

2. Lower large eggs onto the steamer basket in a single layer. Cover the pot, reduce the heat slightly, and steam the eggs for 12 minutes.

3. Remove the pot from the heat. Transfer the eggs to a bowl of cold water. Peel when cool, or refrigerate until ready to serve.

For extra easy-peel insurance, start with eggs that are about a week old, not the ones you just brought home from the supermarket (or picked up at the farm!).

So get steamy and cook up a batch of hard-boiled eggs over the weekend. You'll be prepped for some egg-cellent family-friendly breakfasts, lunches, and snacks. 

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