Big-Batch Hard-Boiled Eggs
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Photo by Chelsie Craig, Prop Styling by Nathaniel James, Food Styling by Laura Rege
If you’re trying to meal prep for the week or cook a large number of eggs at the same time, steaming yields the most consistent, perfectly jammy results.
Read more: How to Boil Eggs Perfectly Every Time
Recipe information
Total Time
40 minutes
Yield
Makes 24
Ingredients
24 large eggs
Preparation
Step 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.
Step 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.
Step 3
Do Ahead: Eggs can be steamed and peeled 1 week ahead. Store in an airtight container and chill.
Recipe notes
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