Steamed Eggs {Hard Boiled} – Cooking Classy


Steamed Eggs are the only way I make “hard boiled” eggs anymore! They are super easy to prepare and there are endless ways to use them. They even make a nutritious midday snack!

Photo: 15 steamed egg havles in half shown on a blue rectangular platter on a marble surface.

Why Steam Eggs?

  • They’re easy to peel.
  • They cook more evenly.
  • Eggs are more tender.

The number one reason is that steamed eggs peel so easy! The egg shell peels away perfectly, it slides right off with minimal effort. The first time I tried it years ago I was amazed.

I got so tired of egg shells sticking to traditional hard boiled eggs, and I had tried everything. Ice bath, salt, vinegar, baking soda, older eggs, etc.

I tried every little trick the internet said it had and I’d still often end with scraggly, dimpled, bumpy, horribly misshapen and just sad looking boiled eggs. Because frequently the white just kept sticking to the peel.

Thankfully, I came upon this method and I’ve been hooked ever since. I felt like a real chef once I figured out this simple steamed egg trick.

I really think you’ll love this method too, it’s the best way to make “hard boiled” eggs! Who doesn’t love a simple trick that can make things easier in the kitchen?

If you happen to be looking for Chinese steamed eggs, those are much different from these plain whole eggs, you can find a recipe for those here.

Close up photo of steamed eggs cut in half.

Equipment Needed

You will need a steamer basket. I have a few of these HERE that I use for eggs and steamed veggies all the time.

If you don’t own a steamer basket, I highly recommend investing in one. I think of it as a kitchen essential.

I’ve purchased a few cheaper ones in past years and they do tend to rust and fall apart.

You’ll also need a medium size pot or large saucepan (about 4 quart).

Collage of four photos showing steps to steam eggs in a pot of with simmering water and a steamer basket. Also shows submerging eggs in ice water after cooking.

How to Steam Hard Boiled Eggs

  1. Add water to pot: Add about 1-inch of water to a medium pot.
  2. Boil water, add steamer basket: Bring water to a boil over medium-high heat. Insert a steamer basket.
  3. Add eggs, cover: Set eggs on steamer basket, cover with lid.
  4. Steam to cook: Let cook 6 – 15 minutes to desired doneness (see times below).
  5. Make ice bath: While eggs are cooking fill a medium bowl with ice and water.
  6. Chill steamed eggs in ice bath: Once eggs are done cooking immediately transfer to ice water to cool so eggs don’t continue to cook. Let rest for at least a few minutes before peeling, for cold eggs rest at least 15 minutes.

Overhead photo showing three types of steamed eggs with set yolk, nearly set yolk and runny yolk.

How Long to Steam Eggs

  • Eggs with runny yolks take 6 – 8 minutes.
  • Nearly set, vibrant yolks take 9 – 11 minutes.
  • Fully cooked through yolks take 13 – 15 minutes (hard boiled type).

Collage of four photos showing how to peel eggs by cracking all over, running under cold water then pulling peel away. Also shows eggs after cutting.

How to Peel Hard Steamed Eggs

Really, you don’t have to do this any special way but one of the best ways is to:

  1. Let cool at least a few minutes in ice water.
  2. Crack the egg all over.
  3. Roll along the countertop.
  4. Run under cold water and peel the egg shell away.

Steamed eggs shown after being sliced in an egg slicer.

Helpful Tips

  • Bring water to a boil before you add the steamer basket (so you can see when it has reached a boil) and before you add the eggs.
  • Use a timer. No guessing here because we can’t see what’s going on inside the egg shell. Begin counting down as soon as you’ve covered the pot with the lid.
  • At high altitude go with the higher times listed. I’m at about 5,000+ ft and mine always take near the greater times.
  • Keep fully cooked steamed hard boiled eggs stored in the fridge an an airtight container up to 1 week.

Overhead photo of steamed eggs cut in half on a blue platter.

Ways to Use Steamed Eggs

  • Make Deviled Eggs.
  • Prepare a simple Egg Salad sandwich.
  • Toss into a Macaroni Salad or Potato Salad.
  • Add to green salad, such as a chef’s salad or cobb salad.
  • Smash half an avocado, spread over toast then top with steamed egg slices.
  • Smash egg with a fork in a bowl, drizzle with hot sauce such as Frank’s.

 

Steamed Eggs

Steamed Eggs

This is the best way to “hard boiled” eggs! They are super easy to peel, they cook evenly this way, and the eggs are nice and tender. A method you’re sure to turn to again and again.

Servings: 6

Prep5 minutes

Cook15 minutes

Chill5 minutes

Ready in: 25 minutes

  • Add about 1-inch of water to a medium pot (just below height of steamer basket).

  • Bring water to a boil over medium-high heat. Insert a steamer basket (legs of basket should be propped up if it foldable legs).
  • Set eggs on steamer basket, cover with lid right away (leave pot set on medium-high heat).

  • Let cook 6 – 15 minutes to desired doneness*. Runny yolks take 6 – 8 minutes, nearly set yolks are about 9 – 11 minutes, and fully cooked through yolks take about 13 – 15 minutes (hard boiled type).

  • While eggs are cooking fill a medium bowl with ice and water.

  • Once eggs are done cooking immediately transfer to ice water to cool so eggs don’t continue to cook. Let rest for at least a few minutes before peeling, to chill eggs through if preferred let rest at least 15 minutes.

  • To peel the eggs easily crack all over then roll on countertop. Run under cold water and peel. Rinse away any debris of shells.

  • Store fully cooked through steamed eggs in the fridge an an airtight container for up to 1 week.

  • Times vary slightly based on altitude, egg size, temperature of eggs to begin, pan size and so forth.
  • You may find it helpful when making steamed eggs the first few times to cook an extra egg (and quickly cut open and test for doneness) until you get to know the exact time you prefer.
  • You should be able to steam up to about 8 eggs in a medium pot in a single layer. A larger pot can be used to cook more, cook times just increase by a few minutes.

Nutrition Facts

Steamed Eggs

Amount Per Serving

Calories 72
Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 1g

Cholesterol 186mg62%

Sodium 71mg3%

Potassium 69mg2%

Carbohydrates 1g0%

Sugar 1g1%

Protein 6g12%

Vitamin A 270IU5%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.



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