Well, not SELF-peeling, but almost! You'll never have a problem peeling hard-cooked eggs again, even fresh eggs. No puncturing, no vinegar, salt, or baking soda, this is about as simple as you can get. Make sure your steamer holds the eggs ABOVE the water, not in it, or you'll have trouble. You need a lot of water so it doesn't boil dry. Also, if you are making deviled eggs, turn the egg carton on its side in the fridge the night before cooking them to center the yolks.
My Private Note
- 1Put the eggs into a steamer basket or tray that will rest above the surface of the water.
- 2Fill the bottom of a pot with 6 cups of water.
- 3Set the steamer basket into the pot, put on the lid, and turn on the heat.
- 4Bring the water to a boil, and then turn down the heat to a simmer for 20 minutes.
- 5When time is up, chill eggs in cold water until cool enough to handle.
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Nutritional Facts for Self-Peeling Hard-Cooked Eggs
Serving Size: 1 (162 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 62.9
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 1.3 g
- Cholesterol 163.6 mg
- Sodium 66.0 mg
- Total Carbohydrate 0.3 g
- Dietary Fiber 0.0 g
- Sugars 0.1 g
- Protein 5.5 g