Steaming Eggs Hard Boiled
Steaming eggs to hard boil them instead of boiling them in water is a no-fail method to make the perfect hard boiled eggs that are easy to peel every single time. Never worry about destroying the eggs or that green ring around the yolk again.
Why you will love this method
- Steaming hard boiled eggs is easy – once the water comes to a boil, add the steam basket and eggs and you are ready to go. The eggs cook perfectly every time.
- Quicker than boiling – since you don’t have to bring an entire pot of water to a boil, the overall time is less when steaming eggs to hard boil them instead of boiling in water.
- So easy to peel – the peel practically falls off the egg. Usually when I hard boil eggs, I’m fighting to get the peel off and might have a 50% success rate. So far I have had a 100% success rate with steaming the eggs instead.
- Easy to make the eggs the way you love them. You can make soft boiled eggs with a runny yolk, a just set yolk, or hard boiled when steaming your eggs.
How to steam hard boiled eggs
Add about 1 inch of water to a large pot with a lid (one that you can fit your steamer basket into). Place the pot over high heat and bring the water to a boil.
Once the water is boiling, add the steamer basket, eggs (I recommend a single layer if possible) and cover with the lid.
Steam the eggs for 6-14 minutes, depending on how done you want the yolks (see below)
While the eggs are cooking, add cold water and ice to a large bowl (this is called the ice bath).
When timer goes off, transfer eggs (I use a slotted spoon, but you could also use tongs) to the ice bath for 30 seconds-4 minutes.
After the eggs have cooled slightly, crack the eggs, peel them and enjoy. Note if you want to store the eggs in the fridge for the week, wait to crack them to extend the shelf life.
How long do you steam hard boiled eggs
The steaming time will depend on how you like your yolks cooked.
- For a firm egg white but runny yolks – cook 6-8 minutes (I like 7 minutes).
- For firm egg whites and a just set yolk – cook 9-11 minutes (I like 10 minutes)
- For a hard boiled eggs with a firm, set yolk – cook 12-14 minutes (I like 12 minutes)
Top tips
- Make sure the water is boiling before placing the eggs in the basket.
- Be sure that the water will not come in contact with the eggs (you should only need about 1 inch of water).
- Don’t overcrowd the basket – stacking eggs on top of each other will require a longer cooking time (add 1-3 minutes to the suggested time).
- Even if you plan on eating the eggs immediately so want them to be warm, add them to a bowl of ice water for 30 seconds. This will make them easier to handle when peeling
- Add 1 minute to the cooking time if you are in high altitude or using extra large eggs. Reduce cooking time 1 minute if you are using medium sized eggs.
- Take the eggs out of the ice bath within 3-4 minutes or the shells may start to stick.
- Need to make a large batch? Use a large pot and a stainless steel colander to steam the eggs in (this works as long as the eggs are sitting in the water).
Ways to use the steamed hard boiled eggs
- Deviled eggs
- Egg salad
- Serve sliced eggs on avocado toast or sweet potato toast
- In salads
- As a quick snack with everything bagel seasoning sprinkled on top
Common questions
How to avoid the green ring around egg yolk
The green ring is a result of the yolk overcooking. You can avoid this by shocking the eggs in an ice bath. The ice bath shocks the eggs and brings down the internal temperature, helping to reduce the probability that the yolk will overcook.
Without an ice bath, the eggs will continue to cook even after you remove them from the heat.
Do you have to use an ice bath for hard boiled eggs
I recommend that you always use the ice bath method to stop the eggs from cooking any further once removed from the heat. This helps ensure they are not overcooked and rubbery.
The only exception to this is if you plan on eating the eggs immediately and want them to be warm when eating. In this case, you can probably get away with just running them under cool water until the shells are cool enough to touch.
Storing hard boiled steamed eggs
- Fridge: Store hard boiled eggs in the fridge in a well-sealed container. If the eggs are peeled, they will last about 3 days. To extend the shelf life, leave the shells on the eggs and wait to peel them, this will extend the shelf life to 7 days in the fridge.
Other great egg recipes
Steamed Hard Boiled Eggs
Ingredients
- 12 large eggs
Instructions
- Add about 1 inch of water to to a large pot with a tight fitting lid (make sure your steamer basket fits in the pot with the lid on).
- Place the pot over high heat and once the water is boiling, add the steamer basket and eggs (in a single layer if possible). Put the lid on and steam for 12-14 minutes (for hard boiled eggs).
- While the eggs are steaming, add cold water and ice to a large bowl.
- Once the timer goes off, carefully transfer the eggs to the ice bath for 3-4 minutes then crack the shell and peel the eggs before enjoying.
Notes
- For a firm egg white but runny yolks – cook 6-8 minutes (I like 7 minutes).
- For firm egg whites and a just set yolk – cook 9-11 minutes (I like 10 minutes)
- For a hard boiled eggs with a firm, set yolk – cook 12-14 minutes (I like 12 minutes)
- Make sure the water is boiling before placing the eggs in the basket.
- Be sure that the water will not come in contact with the eggs (you should only need about 1 inch of water).
- Don’t overcrowd the basket – stacking eggs on top of each other will require a longer cooking time (add 1-3 minutes to the suggested time).
- Even if you plan on eating the eggs immediately so want them to be warm, add them to a bowl of ice water for 30 seconds. This will make them easier to handle when peeling
- Add 1 minute to the cooking time if you are in high altitude or using extra large eggs. Reduce cooking time 1 minute if you are using medium sized eggs.
- Take the eggs out of the ice bath within 3-4 minutes or the shells may start to stick.
- Need to make a large batch? Use a large pot and a stainless steel colander to steam the eggs in (this works as long as the eggs are sitting in the water).
