If you’re fortunate enough to have your own laying hens, (or purchase fresh eggs directly from a farmer) then you may already know the one downside to having the freshest eggs possible: they don’t peel easily after being hard boiled.
After many attempts, I’ve finally developed the best method for hard-cooking farm-fresh eggs. Ready? I steam them in my Instant Pot! If you don’t yet have an electronic pressure cooker appliance, consider one. It has replaced my slow cooker, rice steamer and my old fashioned stove-top pressure cooker, so I justified the expense on the space savings. It cooks meals in a fraction of the time, taking beef roasts or whole chickens from the deep freezer to done in about an hour. But, I digress. On to cooking eggs.
To begin, add about a cup of cold water to the inner pot of the cooker, then add a steamer tray in the inner pot. Then add 8-12 cold eggs to the steamer tray in a single layer (top L photo). Then fit the lid onto the Instant Pot and close the steam valve. Cook the eggs using the low pressure setting for 5 minutes (top R photo). When the Instant Pot beeps that the cook time is done, let it sit for 5 minutes while you prep a bowl of ice water. When 5 minutes has elapsed, turn the steam valve to let the rest of the pressure release and remove the lid. Using tongs, carefully remove the eggs (bottom L photo) one at a time and submerge them into the ice water (bottom R photo). Allow the eggs to remain in the ice water for 10 minutes, then peel. The shells slip off easily and the egg yolks are perfectly cooked without the green ring.
If you have an Instant Pot or similar pressure cooker, try steaming your eggs. If you try my method, leave a comment and let me know how yours turned out.