It doesn’t matter if the eggs are white or brown, cold or warm. Place eggs in a single layer in a pot, add about an inch of water, bring to a vigorous boil, and cover. I’ve found that for six eggs in a 2-quart pot, that steaming for 5 minutes will give you firm whites and a warm runny yolk. Three minutes more will give you a soft, firm yolk. I usually put the covered pot with the eggs and water on the stove, turn the heat on high, and set the timer for 10 minutes. Perfect results, every time.
Gonna try this. I’ve been covering with a lot more water. And take off eye and cover then wait desired time. And you just let it keep boiling the entire time? So they are easy to peel? How do you start to peel?
Crack them on the big end, hold under running water, and peel towards the narrow end. Trim your nails first.
You just let them keep boiling the entire time?
Libby read the post again. Steam the eggs for the required time for the required doneness, then cool and peel. It’s not rocket science.
I’m always looking for ‘volunteers’ to peel my hard boiled eggs! Have tried many methods for easing the process. My go to for many years was immersing eggs in a cold ice bath. Recently I’ve discovered (per a Southern Living tip!) that by adding a spoonful of vinegar (any kind) to the pot during boiling- there’s no effect on the egg flavor-while the skins are softened and peel right off (I still immerse in running water- but no longer need the ice!).
Whatever.
I have heard about using vinegar but have not tried it. I store boiled eggs in my fridge. Do you think, if I use vinegar, the refrigerated eggs would be easily peeled?