I love hard-cooked eggs. I keep a container of them in the frig and like to pop one in my mouth for a quick, nutritious snack.
The one downside to fresh eggs is how hard they are to peel. Everyone says 'just mark some and put them aside for a few weeks and then they'll peel fine'. Well, to me, that defeats the purpose of raising chickens for the fresh eggs if you're just going to let them sit around and get old. I was determined to figure out how to get perfectly peeled hard-cooked eggs. I tried every method out there I think - with mixed results.
Then several months ago, a friend told me a great tip for hard-boiled eggs. STEAM them instead. No more boiling. No more hard-to-peel eggs. No more waiting until your fresh eggs are old. No more salting the water or adding vinegar. It's easy, quick and foolproof. And here's how you do it:
Heat water to boiling in the bottom of a double boiler, vegetable steamer or bamboo steamer.
Rinse your eggs in warm water (you can use eggs you just collected that morning if you want) and place them in the top of the steamer.
Steam for 20 minutes and then plunge the eggs into a bowl of ice water until cool enough to peel.
Roll each egg on the counter to break the shell and then crack the wide end of the egg and peel. Perfectly peeled eggs - every time !
And you won't get that grayish green rim along the yolk that results from cooking the eggs for too long and cooling them too slowly.
My favorite recipe to use the hard-cooked eggs in is egg salad. After rough chopping the eggs with a pastry cutter, I mix in some chopped onion, enough olive-oil mayonnaise to bind the mixture, a splash of apple cider vinegar, chopped fresh dill, sal de mer and some white pepper.
Of course deviled eggs are another option. I mash the yolks with olive-oil mayonnaise, apple cider vinegar, a bit of sugar, and then add a bit of fresh dill, salt and pepper - and scoop the mixture into the halved whites with a small ice cream scoop.
Then garnish with a cooked cocktail shrimp and a sprig of fresh dill.
Try steaming your eggs. I promise you once you try it, you will never boil again.