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A dozen fresh hard boiled eggs in a stainless steel pot
5 from 3 votes

Fresh Easy-to-Peel Hard Boiled Eggs

Learn how to steam fresh eggs in a stockpot so that fresh egg white doesn't stick to the peel!
Prep Time5 minutes
Active Time14 minutes
Course: Side Dish
Cuisine: American
Keyword: easy peel hard boiled egg, fresh hard boiled egg, steamed boiled egg


  • 1 dozen fresh eggs
  • 1 stockpot with a lid


  • 12 fresh eggs
  • 1/2 inch water in bottom of stockpot


  • Find a stockpot that is large enough to hold 12 eggs.
  • Gently set your farm fresh eggs in the pot, stacking if needed.
  • Add a bit of water, until you have about 1/2 inch in the bottom of the pot
  • Place on stove top and turn heat to high.
  • Put the lid on your pot and bring water to a rolling boil.
  • Lower heat to a gentle simmer.
  • Set your timer according to egg size.
  • Small pullet eggs need about 12 minutes.
  • Large chicken eggs need approximately 14 minutes.
  • Steam until your timer goes.
  • Pour off hot water and immediately run cold water over your eggs to rapidly bring down the temperature.
  • Once eggs are just warm, let them sit in cold water for 10-15 minutes.
  • When they are no longer warm to the touch, you can refrigerate or gently peel.
  • To peel, thoroughly crush the egg's shell before attempting to remove it.
  • Use as you would any hard boiled egg.