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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.
Serving Size: 1 (162 g)
Servings Per Recipe: 12