This trick for perfectly cooked, easy-to-peel eggs involves starting them in hot steam rather than cold water. This helps the whites separate more cleanly from the membrane under the shell, making them significantly easier to peel.
1. Fill a large pot with about 1 inch of water and bring to a boil.
2. Place cold eggs in a steamer basket above the water. If you don’t have a steamer basket, you can use three crumpled-up balls of aluminum foil to elevate a shallow, heat-safe bowl above the waterline.
3. Cover the pot with a lid and steam for 12 minutes.
4. Immediately transfer the eggs to an ice bath for at least 5 minutes before peeling. Enjoy!
