Fool Proof Hard Boiled Eggs

My secret for consistent results of eggs cooked through and shells that come clean off the white.

I have heard every trick in the book to boil and peel hardboiled eggs: adding vinegar, baking soda, using “old” eggs, and none of them have produced consistent results. Steaming eggs involves gentle, even heat distribution and a shell that comes away easily. No more standing over the sink painstakingly peeling tiny bits of shell only to have most of the white torn away anyway. This method is perfect for cooking a large amount of eggs at one time; making healthy meal prep and deviled eggs for a crowd much easier. Falkner Farms hens are pasture raised and produce eggs high in healthy fats and essential nutrients.

Ingredients and Supplies

tall stock pot with lid

steamer basket or metal colander

Falkner Farms eggs (amount is up to you)



Place eggs in a steamer basket or in a metal colander. Pour 3 inches of water into the bottom of the stock pot. Place colander or steamer basket in pot and cover with lid. Bring to a boil. Once water is boiling, reduce heat to medium and steam eggs for 20 minutes. Whatever you do, DON’T REMOVE THE LID while steaming. Remove steamer basket and rinse eggs with cool water. Peel when cool enough to touch.


  • Make sure that you fill the stock pot with enough water to not boil dry during steaming but not enough to submerge the eggs.

  • There is no need to submerge the eggs in ice water after steaming. This recipe was tested using eggs that were placed in the fridge and peeled several days later.

  • Eggs can be stacked on top of one another, so steam a large amount if you would like. Just take care to allow enough room in the stock pot for the steam to circulate around the eggs.