It’s a simple tool that you might already have in the kitchen, but if you don’t, grab the Consevisen steamer basket and discover the method that does it best. It produces similar results as an egg ...

When it comes to fashioning hard-boiled eggs for Easter — the correct term is actually hard-cooked — you don't want rubbery whites or shells clinging like barnacles or a sickly greenish ring around ...

The hot-water method has its devotees, too -- eggs dropped straight into boiling water for more predictable timing. But this approach falls apart when cooking for a crowd. Adding too many cold eggs at ...

Whether you're making plain ol' hard-boiled eggs or deviled eggs, make sure your yolk comes out centered with these simple ...

Peeling hard-boiled eggs can be a pain. Too often, you’re left with a surface speckled with tiny egg shell shards (and smelly fingers). While it’s never going to be a completely mess-free process, ...

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Steaming is the most reliable and consistent way to make perfect hard-boiled eggs — easy to peel, with creamy yolks and firm yet tender whites. Boiling, then simmering, is an excellent runner-up that ...

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Stop making your health complicated. Start making big batches of hard-boiled eggs every Sunday and keep them in your fridge.