If peeling hard-boiled eggs often leaves chunks of egg white stuck to the shell, a simple steaming method may make the process easier. The technique involves placing cold eggs directly from the refrigerator in a steamer basket over boiling water and steaming them for about 13 minutes.
Once cooked, the eggs are transferred immediately to an ice-water bath for around 15 minutes. The rapid cooling helps stop the cooking process and makes the eggs easier to handle while peeling.
Dietitian Amreen Sheikh, chief dietitian at KIMS Hospitals Thane, said steaming can be a useful alternative to boiling because the consistent heat helps the egg white set evenly. Prompt cooling after cooking may also contribute to easier peeling.
The method is particularly appealing because it does not require bringing the eggs to room temperature beforehand. However, the exact cooking time can vary depending on egg size, the strength of the steam and the equipment being used, so the 13-minute timing should be treated as a practical starting point rather than a universal rule.
For the best results, place the eggs carefully in the steamer once the water is boiling, keep the container covered throughout cooking and transfer the eggs to ice water immediately afterwards. Once chilled, gently crack the shell over its surface and peel under running water if needed.
Steaming is therefore a convenient option for preparing firm, hard-cooked eggs, especially for people who regularly struggle with shells that cling to the cooked white.

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