Hop to it and steam those eggs!

By: Jodie Shield, RDN

I love decorating Easter eggs and I love eating them, too. But I can’t stand eating hard-boiled eggs with green yolks. Worse yet, peeling those pretty pastel-colored eggs can be a pain. But I have discovered a method for cooking eggs to perfection. In addition to my recipe for hard-boiled eggs, now I steam them. It’s so easy! Your eggs will taste delicious and be a breeze to peel.

Why does steaming work better than boiling? Eggshells are porous – they contain 17,000 tiny pours – which allows the steam to pass through gently without cracking the shell. Basically, the heat from the steam actually cooks the egg without destroying the membrane between the shell and the egg white. The result: no green ring and the shells slip right off.

Here’s my recipe for steaming eggs. And be sure to download my FREE app Eat Healthy Homemade Meals for lots of tasty recipes featuring hard-cooked eggs. Eat Healthy Homemade Meals available at iTunes and Google Play.

 Steamed Hard-Cooked Eggs

12 servings


1-½ quarts of water

1 dozen eggs

1 steamer basket (I use one that nests into the top portion of my pot)


  1. Fill pot with water. Put eggs into steamer basket. Place steamer basket into pot and cover.
  2. Bring water to boil over medium-high heat; then turn down heat and simmer for 16 minutes.
  3. Remove eggs from heat. Place eggs in ice water-filled bowl for 3 minutes.
  4. Decorate away!

Nutrition Information per Serving: 77 calories, 6 grams protein, 1 gram carbohydrate, 5 grams fat, 2 grams saturated fat, 186 milligrams cholesterol, 0 grams fiber, 62 milligrams sodium


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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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