I love, love, love my Cuisinart Rice Cooker... I've written about the other ways I use this handy, kitchen gadget in the Here We Are article, The Rice Cooker: A Better Way To Cook Brown Rice, Couscous, And Oatmeal In Less Time. This time, I am sharing with you how to hard-cook, or hard-boil, eggs in the steamer basket.

Once you steam your eggs, you won't ever think about boiling them again on a stove top. It's simple, mistake proof, and best of all, there is little to no sulfuric odor emitted in this process. I am suggesting the rice cooker I own but you can use any with a steamer basket (see ads below if you'd like to pick up a similar one; you will see the 4 quart model demonstrated in the video). 

As I say in this One By One video, add about 2 cups of tap water to the well, put your eggs in the basket (ha! yes, I did say it ;)), and switch the rice cooker to high. Set the timer for 30 minutes, take them off the heat at 30 minutes, and put the eggs into a bowl of ice water. TIP: Give each egg a quick hit with the back of a spoon BEFORE they go into the cold water. This helps make peeling the eggs a cinch. 

I like to leave the cooked eggs in the water to fully cool, approximately 30 minutes or so, then put them right into the fridge. Safety TIP: Hard-cooked/boiled eggs should be kept in the refrigerator and can last that way for up to a week (I make a note and use them by the fourth or fifth day just to be safe). Plus, never leave them out at room temperature for more than 2 hours (again, less time out of the fridge is better).