If you’ve ever spent more time peeling hard-boiled eggs than eating them, you’re not alone. The struggle of bits of shell ...

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 ...

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, ...

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 ...

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

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