Easiest-Ever Hard-Cooked Eggs

I love eating eggs for breakfast. They’re inexpensive, easy to prepare, and a great source of high-quality protein with 6 grams of protein per egg. 

At Project Angel Heart, we include hard-cooked (often referred to as hard-boiled) eggs—along with breakfast cereal, fruit, milk, peanut butter, and other items—in breakfast bags for clients who are struggling to maintain a healthy weight. That means we need around 82 DOZEN hard-boiled eggs. EVERY WEEK. How do we do it? 

Simple…we steam them. Thanks to some uber-cool steam ovens in our kitchen, we can steam 82 dozen eggs all at once. And it only takes about 15 minutes. 

You can do the same thing at home… all you need is a simple saucepan with a lid, a steamer basket, eggs, and water.  It’s easy and (bonus!) you’ll find that steamed eggs are MUCH easier to peel than hard-boiled eggs. The peel slides right off, even with organic eggs (which are notoriously difficult to peel).

Easiest-Ever Hard-Cooked Eggs

  1. Fill a saucepan with an inch or so of water, then insert a steamer basket. The surface of the water should be below the steamer basket. 
  2. Bring the water to a boil over high heat. 
  3. Add the eggs, cover the pot, and turn heat down to medium. 
  4. Set a timer for 12 minutes. When your timer goes off, pour off the hot water and run the eggs under cold water for several minutes (or submerge them in a bath of ice water). 
  5. Peel and eat! You can also store them in the refrigerator for up to one week for a quick grab-and-go breakfast. 

So easy, right? I like to make a big batch of these on Sunday evenings so that I have an easy, to-go breakfast available on hectic mornings. My daughter (age 3) also loves these eggs sliced and served with a dash of sea salt. Yum! 

Amy Daly is Project Angel Heart’s director of marketing and communications. While the majority of her professional experience is in nonprofit fundraising and communications, she also loves learning and talking about nutrition, which led her to pursue a certification in holistic nutrition from Bauman College in 2011. She’s psyched to be able to combine her experience in marketing and fundraising with her passion for nutrition at Project Angel Heart. Amy has a BA in journalism from Colorado State University and an MBA from the University of Denver’s Daniels College of Business. In her spare time, she enjoys inventing wild and silly stories for her 3-year-old daughter, reading (and occasionally finishing) a good novel, and exploring Colorado.

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