Steamed eggs are just like hard boiled but they’re easier to peel. Find out why and learn this useful technique.
What is a steamed egg? It’s just like a hard boiled or soft boiled egg except you don’t boil it. Instead, you steam it.
Scroll down to read more and get the step-by-step photo instructions or click here to jump straight down to the recipe.
Why Steam Eggs?
It turns out that steamed eggs are easier to peel then boiled eggs. Why is that? It’s pretty interesting, actually.
OK, so you know how when you’re peeling eggs you’re super happy when the thin membrane between the egg white and the shell is stuck to the shell and not to the whites? That’s what makes an egg easy to peel. That’s what we’re trying to achieve here. With steamed eggs, the membrane is more often stuck to the shell. Why?
When an egg hits a hot temperature, it causes the proteins in the outer whites to denature (this is when they solidify), making it harder for them to fuse with the membrane. This also makes the whites contract which makes is additionally harder for the two to fuse. The key is to get the egg into a hot temperature quickly so that those outer egg whites denature fast.
(The other method I love for easy peel eggs? Instant Pot Hard Boiled!)
What’s The Difference Between Hard Boiling Eggs And Steaming Them?
Why would steaming eggs make them easier to peel? When you hard boil eggs, you add the eggs to boiling water. The cooler temperature of the eggs lowers the water temperature. The eggs are thus not in boiling water at the start.
Conversely, when you steam eggs, the eggs are not in contact with the water at all. Adding the eggs to the steamer basket set above the water does not lower the temperature. This little trick means that the eggs are in a hotter temperature right from the beginning. The whites are then less likely to fuse with the membrane and the result is easier to peel eggs with perfectly cooked yolks. Yay!
How To Steam Eggs So That They’re Easy to Peel:
Step #1: Water and Steamer Basket
Put about an inch of water into a medium saucepan. You want enough so that it doesn’t boil off while cooking the eggs, but not too much that it comes over the bottom of the steamer basket.
Put a steamer basket over the water. My basket is pretty old but it works just fine.
Step #2: Boil Water and Add Eggs
Cover the pot and bring the water to a boil. Once it is boiling, add the eggs to the steamer basket.
It’s best if they’re in a single layer in the basket. You may need to add a couple minutes if they are layered, or cook the rest in a second batch so you know they are perfect.
Step #3: Cover and Cook
Cover the pot and keep it over high heat for 12 minutes.
Step #4: Drain and Cool
Drain off the hot water. Then, fill the pot with cold water.
Adding ice cubes will further help the eggs stop cooking and to cool faster. Let the eggs sit in the ice water until they’re cooled all the way through, about 10 minutes.
Step #5: Peel Eggs
Peel the eggs. All done! Now you’re ready to use them in a dish or just enjoy them plain with salt.
More Egg Recipes
Steamed Eggs Recipe
Steamed eggs are just like hard boiled but they’re easier to peel. Find out why and learn this useful technique.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 eggs 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 12 large eggs
- Steamer basket
- Ice cubes
Instructions
- Put an inch of water into a medium saucepan.
- Place the steamer basket into the pan.
- Cover and bring to a boil over high heat.
- Add the eggs in a single layer.
- Cover and cook over high heat for 12 minutes.
- Remove from heat and drain off water.
- Fill saucepan with cold tap water and add a few handfuls of ice.
- Let cool completely, about 10 minutes, before peeling. Or refrigerate in the shells.
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This post originally appeared in May 2018 and was revised and republished in September 2023.
How much more time if I’m at 7200 feet? (Asking for “a friend!”)
great thank you.
You’re welcome, Betty!
Perfecto! I’m a senior citizen and can and do learn new tricks!
Excellent directions! I agree with the Maestra’s comments!
THANK YOU SO MUCH FOR PERFECTING AND SHARING THIS GREAT TECHNIQUE!🥰
I’m so happy that this helped you learn something new, Andrea! This is such a great method for eggs.
I admit, I was skeptical about steaming vs. boiling (not sure why – tradition, I suppose) but I ALWAYS had trouble with making hard-boiled eggs… cooked too long, not long enough, and the ever- dreaded peeling nightmare! So, I gambled… because I host a huge party every year (for my orchestra) and I always like to make truffle deviled eggs. I steamed 2 dozen eggs (a dozen at a time), using your method (though I used a larger pot as opposed to medium): 12 minutes, dropped them into an ice bath following (in the sink), and once all were steamed, I kept them in the fridge (not cracked) until it was time to make my recipe. Anxiously, I started cracking several eggs at a time and allowed them to sit in some cool water. I peeled the first few and was delighted at the results. At egg #20, I was thinking, “wow, I just might make this!” Once finished, I was blown away because I had 24 flawlessly peeled eggs, not to mention the yolks were also perfectly done (no green anywhere). Thank you for sharing this amazing technique… I will never look back to “boiling” an egg again, ever.
That’s fantastic, Maestra! So glad it made all that work easier for you.
Have used this method for a number of years, works great. Have a different theory as to why it works, based on simple physics: steam is hotter than boiling water, since it’s in a gaseous state rather than liquid. Water must heat to a higher temperature than boiling point to make the conversion to steam. Therefore the eggs cook at a higher temp than if they cook in boiling water. Also, the pot is covered, meaning the pressure inside the vessel increases; increased pressure = increased temperature (Boyle’s law). The higher temp of steam changes the chemical makeup of the membrane, effectively dissolving it. Mind you, I’m not a scientist, my theory would require a full scientific study to either prove or disprove.
Thanks for sharing, Tee!
I use my colander and it works great. I did 6 eggs put them in the insert and dropped the insert into the pan after the water was boiling. covering I cooked them 13 minutes and pulled out and put insert with eggs in to cold water in sink for 20 minutes. They were done right and pealed very nicely.
Thanks for sharing with us, John!
I am 92 years old and have boiled eggs a lot and steaming them is for sure the very best way and. I just learned about it this year. Thanks so much for sharing.
You’re welcome, Donna! Never too late to learn something new.
I found that steamed eggs are lighter than eggs boiled
Thank you for your well written advice re steamed eggs. I used my steamer as you advised and put them in the cold water bath. It was so easy to peel them and I didn’t need to worry about forgetting they were on boil! Keep up the good work…. I love your posts!
Thanks so much, Allison! Let us know what other recipes you end up enjoying!