Hard Boiled Eggs (Waterless Cooked Eggs in the Shell)

2 minPrep Time

12 minCook Time

14 minTotal Time

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2.5 based on 2 review(s)

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  • 6 Eggs
  • 1 or 2 Paper Towels
  • Cookware used:
  • 1 Quart Sauce Pan with Cover (If making larger batches, you can always use a larger pot)


  1. Fold paper towel twice so that it will cover bottom of sauce pan.
  2. Soak towel with water but don't allow any extra water to stay in the sauce pan; all water should be held by paper towel.
  3. Place your eggs on top of the paper towels in a single layer.
  4. Cover and place sauce pan over medium heat for 2 1/2 to 3 minutes.
  5. Place the lid on the sauce pan and put on the burner on medium heat.
  6. When a water seal is formed and the lid freely spins, reduce the heat to low.
  7. Cook 5 minutes more for soft eggs, 7 minutes for medium eggs, and 13 to 15 minutes for hard boiled eggs.
  8. The suggested times are for eggs that have been refrigerated. Room temperature eggs will require 1 to 2 minutes less cooking time.
  9. Once the time is up, open the lid and add cold water over the eggs. Remove paper towels and leave small amount of cool water in the pot.
  10. If making hard boiled eggs, place the lid back on and give the pot a shake while holding the lid. This will crack the shells and make the eggs easier to peel.


Rule of thumb: Fill your pots and pans at least 2/3 full of food for best results. If doing a dozen eggs, you would want to use a larger sauce pan such as the 2 or 3 quart.

Join the discussion 3 Comments

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  • SAM says:
    When cooking for steamed eggs do you leave the VALVE closed the entire cooking time?

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