I also like to steam my eggs, as seen in my tutorial for 6-minute soft-boiled eggs. This method is super fast because you only use about an inch of water, which comes to a boil very quickly. To make hard-boiled eggs using the steaming method, simply let them steam for about 10-12 minutes. I also find that steamed eggs tend to peel very easily. See the steaming tutorial here.

There’s nothing more frustrating than a hard-boiled egg that is difficult to peel, so here are some tricks that may help make them easier to peel:

• Old eggs peel easier than fresh eggs.
• Add cold eggs to boiling water instead of bringing them to a boil together (this is what I do in my steaming method listed above).
• Tap the egg on a solid surface, then gently roll to crack the shell on all sides before peeling rather than just crushing one part of the shell.
• Peel eggs under running water (the water flow helps separate the white from the peel).
• After removing part of the shell, slide a spoon between the shell and the egg white to separate them.
• Place the eggs in a covered container and gently shake to crack the shells until they fall off.
• Add baking soda to the water (about ½ tsp per pot).

Have you had success with any of these methods? Share which one works best for you in the comments below.

Have you ever peeled a hard-boiled egg only to find that the yolk has turned green? Nope, it doesn’t mean the egg is rotten! Egg yolks turn green when overcooked due to a chemical reaction that occurs between the sulfur in the egg white and the iron in the egg yolk.

To prevent green yolks, I recommend not boiling the eggs longer than needed and transferring them to an ice bath directly after cooking to prevent carryover cooking.