Ohmygosh, y’all. This is a post that will forever change your egg peeling life (not even close to kidding!).
Are ya ready?
How To: Steam Eggs for Perfect Peeling
I’m so stinkin’ excited to divulge the secret to easy peel hard boiled eggs.
Except it’s not a secret – cause HELLO! – Internet!
I don’t know about you, but I’ve never had luck peeling fresh hard boiled eggs (until now).
Look at ’em – those eggs are a dream, aren’t they?
First, I want to show you why not to hard boil your eggs in a pot of water.
Is it just me or is everyone on the Internet telling you how to make the perfect hard-boiled egg?
Which is why I laughed when I made a batch of hard-boiled eggs and they told me to SUCK IT! (i didn’t really laugh till I thought it would make a funny post. I mostly cursed a blue-streak)
Exhibit A of hard boiled eggs gone wrong:
Even Dexter was giving those eggs the side-eye.
Exhibit B of hard boiled eggs gone wrong:
Is it so hard to give me gorgeous eggs JUST ONCE?!
For the record, I think most hard-boiled eggs turn out like this and I wanted to keep it real and show you just how these badboys one-upped me by refusing to release their blasted membrane.
My hope is that one day, when you read a chirpy tutorial, and see the amazing pics that make you feel inadequate, you’ll know what really happens more often than not.
Except for THIS chirpy tutorial!
Show of hands: who struggles with getting a perfect peel on your hard-boiled eggs?
Who prays over the pot of boiling eggs, asking that they release their shells – just. this. one. time.
Who gives up in disgust when the peels openly mock us and STICK WITH ALL THEY GOTS?
Y’all – until I discovered this new-to-me method, peeling hard boiled eggs was a fight to the death!
I have never had luck peeling fresh hard boiled eggs.
You know that Internet meme: pics or it didn’t happen?
Again – the hard proof of my eggs pretty much ever’ danged time I tried to make deviled eggs.
That’s EXACTLY how they looked upon peeling, every danged time.
Dem eggs is mocking me.
Ain’t no one asking me to bring the deviled eggs to any holiday meal. Nuh-uh. Nope.
Nightmare provoking, I tells ya.
It didn’t matter what super-guaranteed Internet method I had tried before, I’d end up with eggs that look like they had been in a bar fight and lost.
I see ya nodding; you understand.
You have been where I once was.
You have never been asked to bring the delightful deviled egg to the show.
Nobody wants that on their table.
Worst club ever.
So, what is the deal to get your eggs to look like the first pic of smooth as silk eggs?
Do you stand on one foot? Do you do the hokey pokey? Do you throw in seasoning? What kind of eggs should we use?
What is the danged secret?!
Let’s start with the eggs themselves.
Do you need to use older eggs when steaming?
Did you notice I used the word “fresh” in the intro above?
Basically, there is a school of thought that states you must let your eggs age for a week or so, in order to let the membrane that surrounds the egg to loosen its grip on the shell.
That sticky membrane is the culprit for shells that don’t want to come off cleanly.
Those folks say, if you desire easy peel hard boiled eggs, let the egg age a bit.
And whatever you do – don’t use fresh eggs.
While you can use older eggs, and they’ll do great, you can also use the dreaded fresh, harder to peel, eggs.
Where do you find a fresh egg?
Obviously, farm fresh eggs are the freshest.
Know any farmers with chickens? Get thee to the coop!
But, the eggs you get from the grocery store (or backyard chickens, if you’re a lucky duck) are also fairly fresh (just not from the chicken’s budunkadunk fresh), especially if you use within a few days.
Fresh being a relative term for grocery store eggs.
You and I know that we buy eggs and sometimes don’t use them for months.
The fact is: the older the egg, the easier they are to peel once hard boiled.
Grocery store eggs go through a wash before packaged and that allows air to cross the shell into the egg, causing the membrane to shrink away from the shell, thus allowing an easier to peel egg.
Age has the same effect.
While, I have bought fresh eggs and let them age a week or so before boiling, hoping to get smooth eggs, they still mocked me as I tried to pull the shell away from the membrane in a pattern that didn’t resemble a scalping.
YOU CAN’T HAVE OUR SHELLS, WOMAN!
Nothing ever seemed to work.
Which brings us to the not so secret, secret: steaming your eggs to a hard boil.
How to hard boil eggs in a steamer.
…or as I heard in my head: how to steam eggs in a steamer, Steamer McGee.
So. Much. Steam.
I had never ever heard of steaming eggs to achieve the perfectly peeled hard boil, and even as I read through the directions on how to get the perfect hard boil, I side-eyed the article.
The method utilizes steam.
Anyone? Has anyone among you heard of this method?
I didn’t think it would work, but steaming eggs seemed like a fun experiment, so – why not.
These are the eggs I peeled on my first try:
I kid you not.
The heavens parted and the angels sang: I had perfectly peeled hard boiled eggs for the first time in my life!
They were almost too beautiful to eat.
I couldn’t believe how easily they peeled. How perfect they were.
Also, it is no egg-zaggeration to say that I wanted to go door to door in my neighborhood, showing off what could be – what is!
Look at these eggs! LOOK AT ‘EM!!! Aren’t they gorgeous? Don’t you wanna know how I did it?! You, too, can have beautiful eggs!
You’ll be relieved to know I didn’t, cause that’s just weird, but I totally wanted to.
Even now I wanna stop people everywhere and ask them if they’ve ever tried hard boiling their eggs with steam.
Again. I don’t.
Even OMT! has her limits.
I will forever be grateful to the lowly steam pot and am now ready for the requests to bring the most perfect deviled eggs worthy of a holiday table, to any and all celebrations.
I know you come here to learn new things, so don’t doubt me on this lovely lesson.
Get yer perfectly peeled hard-boiled eggs on, y’all!
It’s a new day!
Thank you Internet and your weirdo articles that I side-eye, yet try. You’ve changed our deviled egg making ways.
I don’t know why you’re still reading.
Then take pics like I did and get to writing a proper thank you note.
Miss Manners would be so proud.
Happy Perfectly Peeling, Y’all!
Keeping the temp high and the water boiling for the full 15 minutes of cook time has never failed to give me perfect eggs. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1 egg
Amount Per Serving: Calories: 85Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 71mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 7g
Keeping the temp high and the water boiling for the full 15 minutes of cook time has never failed to give me perfect eggs.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
If you’re interested in having the Top 10 OMT! Recipes in one place (no searching!), click anywhere on the image below ▼
Rest yer weary fingers.
Except to click on the image.
You still have enough strength for that.
YOU CAN DO IT!