Active Low-Carber Forums - View Single Post - Cooking is For Women.......

Quote:

Originally Posted by GlendaRC

I put mine in a veggie steamer over boiling water. Steam for 6 1/2 mins for soft cooked, 12 to 15 mins for hard cooked.

Put them under cold running water to stop the cooking and until they're cooled enough to handle, then follow Krys's method of shaking the pan to crack the shells before peeling. Peel them while they're still wet and the shells should slip off easily.

My eggs are delivered weekly, fresh from the farm, and I find this method works just as well at the beginning of the week as it does at the end. I like the texture of steamed eggs much better than those that have actually been boiled!

+100 on this cooking and peeling method. I recently made 8 dozen devilled eggs for a get together and I just piled the eggs onto my steamer baskets in my two large stockpots, steamed them for 11 minutes, ran cold water and added ice cubes to the pots to cool after steaming. I then drained the cold water off, clapped on the lids and shook those pots like crazy.

All the shells cracked easily and slipped off very easily. I also always start peeling at the large end of the egg since that's usually where the air pocket is between the membrane and the shell. Once you get some water under the membrane, the wetness seems to assist in loosening the membrane from the egg white surface.