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hard-not-boiled eggs: reloaded

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Cook Time: 5 minutes

Total: 15 minutes

Servings: 6

Ingredients

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Instructions

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Step 1

Add an inch of water to a 3- to 4-quart saucepan with a tight-fitting lid. Bring the water to a boil over medium-high heat. Fill a large bowl with room temperature water and have it standing by near the cooktop.

Step 2

When the water reaches a boil, retrieve eggs from the refrigerator and place in a folding steamer basket. Carefully lower into the pot, cover, and steam for exactly 11 minutes for a set egg that still has a slightly creamy yolk. If you're looking for something harder, go for 12 to 13 minutes.

Step 3

Carefully remove the steamer basket and transfer the eggs to the bowl of water. Allow them to cool down just enough to handle comfortably, 30 seconds to 2 minutes max. Carefully crack the shell by tapping on a flat surface and peel under the water, being careful to remove both the shell and the membrane just underneath.

Step 4

Pat dry and consume whole while still warm. If you're planning to split in half for say, deviled eggs, cool thoroughly before slicing.

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