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For the easiest-to-peel eggs, learn how to steam eggs. We'll call them steamed hard boiled eggs since we know everyone will keep calling them hard boiled, there are too many years in our history of calling them that to change now.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

16 mins
16 mins


Ingredient Checklist


Instructions Checklist
  • Place 1 inch of water in a 4-quart Dutch oven or deep skillet. Add a steamer basket. Bring water to boiling over high heat. Carefully add eggs. Cover; do not reduce heat. Steam for 16 minutes.

  • Remove with a slotted spoon to a bowl of ice water to cool. When cool, crack lightly and remove shell. Cover and chill up to 5 days to add to recipes or season with salt and pepper.


Don't let your pan boil dry while the eggs are steaming. If you run out of water, add more boiling water to the pan.

Big-Batch Steamed Eggs

In a 4- to 5-quart pot place steamer basket over simmering water (basket should not touch the water). Add 12 eggs to the basket in a single layer (f you have to layer the eggs to fit, add a minute to your cook time). Cover; steam 17 minutes.

Transfer eggs to a bowl of ice water. When cool enough to handle, gently crack each egg on the counter, then peel, starting from the wider end.

Cover and chill up to 5 days.