Perfect Yolk Hard Cooked Eggs 🥚🍳 {keto | low carb}

The most indispensable of keto snacks, hard cooked eggs are the one food item people seem to have the most trouble with. This process is the one you have waited for. Perfect vibrant yellow yolks and easy to peel every single time. The best part? You don’t need any expensive equipment, just an inexpensive stainless steel steamer basket.

Eggs and the Keto Diet 🥚

Eggs may very well be the perfect keto food. They have virtually no carbohydrate and slightly less fat than protein, which can slot nicely into your macros no matter how you are ketoing. This allows you a lot of versatility. They make a handy addition to any meal, including snacks.

Tips For Perfect Peel & Yolk Success ✅

At first, I almost didn’t write this up for the website because I felt like it was too simplistic. I still went ahead and was glad I did in the end. In the process of taking notes, it was apparent there are lot of little things I do that contribute to them turning out perfectly every time.

Steam Hard Cooked Eggs Tips

• Don’t overcrowd the basket. We are depending on the flow of steam over the eggs to cook them evenly. An overcrowded steamer basket will yield hot and cool spots in the steam convection. Hot spots will give us those dreaded grey overcooked spots and spoil your beautiful yellow yolks. Cook in multiple batches, if necessary.

• Refill the water with each batch. The water is not that deep with a normal height steamer basket, so I would advise you to refill the water each time and bring it to a boil before proceeding to make sure you don’t boil your pot dry in the middle of a batch.

• Use a stainless steel pot. The metal feet on a steel steamer basket will scrape up your nice ceramic or teflon pots. Flecks of ceramic and teflon aren’t good eats.

• Metal tongs with grippy silicone tips will save you a lot of mess and heartbreak. You’ll inevitably break eggs while placing them in and taking them out of the hot steamer basket. Grippy tips make you just that much more sure-footed. I used to wrap rubber bands on my metal tongs before these became widely available.

• Give yourself a few batches to get things really dialed in. The biggest factor that will make you adjust your cook time a little vs. my ideal 13 minutes is your elevation. I live at about 2500ft elevation and water boils at about 207-208 degrees F here. Each 500ft shift in elevation will change your boiling point 1 degree F.

Seasoning For Hard Cooked Eggs 🧂

There is nothing wrong with eating your hard cooked eggs plain, but I would at least go with some freshly ground salt and pepper. My personal favorite is ground pink Himalayan sea salt and the organic red Cambodian Kampot peppercorns I got as a birthday gift a few years ago from my wife.

Our two young boys prefer Everything Bagel Seasoning on their hard cooked eggs and avocados, and I have to admit that is what I occasionally reach for as well.

A little more off-beat idea is the Spicy Vegan Cheetos Dust from my Spicy Kohlrabi Cheetos Fries post. I tried it recently just to use up some of what I had left over from that post. It was good enough to want to try again, so let me know what you think if you give it a try.

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Perfect Yolk Hard Cooked Eggs 🥚🍳

The most indispensable of keto snacks, hard cooked eggs are the one food item people seem to have the most trouble with. This process is the one you have waited for. Perfect vibrant yellow yolks and easy to peel every single time. The best part? You don’t need any expensive equipment.

Servings 8 servings

Calories 62 kcal

Ingredients

Ingredients

• 8 large eggs

Equipment

• large stainless steel pot
• steamer basket
• long silicone tip metal tongs
• large bowl
• ice

Instructions

1. Open and place steamer basket inside of the stainless steel pot. Fill the pot with water until there is only a slight air gap beneath the mesh of the steamer basket insert. Turn the heat to high and place the lid on the pot.

2. When the water in the pot is boiling quite strongly and steam is jetting out from under the lid, carefully remove the lid. Using the metal tongs, equally distribute the eggs around the steamer basket. Make sure to not overcrowd the basket. We need steam to move freely and equally around the eggs so that they cook properly.

3. Replace the lid and set a timer for 13 minutes exactly. Adjust in subsequent batches by 30 seconds until you get a doneness that is to your liking. A lot will depend on your elevation.

4. While the eggs are steaming, fill your large bowl with ice and water. We are using this to immediately halt their cooking so we can be very precise about how long the eggs are under heat for.

5. Once the 13 minutes has elapsed (or whatever time you are using), move the pot off the heat and quickly but carefully remove the eggs to the ice and water bowl. I actually even remove the eggs in the order I placed them in since it takes me about 30 seconds to get them all out. A significant amount of cooking can place in that time.

6. Once the eggs have cooled, remove and towel dry. Place into your storage container and refrigerate.