This is hardly a recipe, but I’ve gotten out of the healthy eating mode the last several months (funny how new love will do that to you, LOL) and I’m trying to get back on track, including by making egg cups for easy reheat breakfasts during the work-week and having hard “boiled” eggs on hand for salads and snacks.
It had been so long since I got out of this habit that I forgot the details of my preferred method, so I’m posting it here for the next time I forget, and to share my favorite method for anyone who is looking for a better way of achieving the perfect hard cooked egg that’s relatively easy to peel.
Method: fill pot with an inch or so of water (just below steamer basket) and place steamer basket in pot. Add eggs, cover, and heat on high until water comes to a boil. Turn off burner and let sit for 10-12 minutes. Meanwhile, (nearly) fill a bowl with water and ice, leaving enough room for the eggs. Remove eggs and place in ice water. Let sit for five minutes and remove. Serve or refrigerate.