I have been in search of the best method for making hard-cooked eggs at our high mountain elevations. When I asked for people to comment on their favorite techniques, I was blown away at the responses. The comments on this blog and my FaceBook page were fascinating. Some methods included baking, steaming, pressure cooking, electric egg steamers and boiling. There were processes that start in cold water and others that start in boiling water. Some of you, let the eggs cool with the cooking water, while others cool their eggs in ice water. Clearly, there is more than one way to boil an egg.
Wearing my food safety hat…all of the methods that were shared with me were safe as long as the eggs are fully cooked and stored in the refrigerator within 2 hours of cooking. Yes, this means that hiding your colored, hard-cooked eggs for an Easter egg hunt can be unsafe. It would be better to let the kids hunt the plastic eggs instead of the real eggs. This also prevents you from the nasty surprise of finding a random undiscovered hard-cooked egg in your sofa next June. Eat the hard-cooked eggs within a week and use an ice pack if you are packing them in a lunch box.
I have decided that my new, favorite way to hard-cook eggs in the Boat is to steam them for 17 minutes. Give my method a try and then let me know if it works for your altitude and exactly how long you steamed them. Now…try this fun quick and easy method for peeling them.