Big-Batch Hard-Boiled Eggs
A foolproof method for perfectly cooked hard-boiled eggs using a steamer basket. Makes two dozen eggs that can be stored for up to a week in the refrigerator.
12 servings
25 min
Ingredients
- •24 whole large eggs
Cooking Instructions
- 1.
Fill a large pot with 1" water and fit a steamer basket into pot. Cover and bring to a boil over high heat. Carefully place eggs in steamer basket. Cover with a tight-fitting lid and steam 12 minutes.
15 min
- 2.
Using tongs, immediately transfer eggs to a large bowl filled with ice water to stop cooking. Let sit until cool enough to handle, about 10 minutes. Peel.
10 min
- 3.
Do Ahead: Eggs can be steamed and peeled 1 week ahead. Store in an airtight container and chill.
