Steam Cooking Eggs: Is It Possible?

Steaming is a great way to cook eggs, resulting in a more tender egg white and a creamier yolk. It is also a more gentle cooking method, reducing the risk of cracking compared to dropping them into simmering water. The process is simple: fill a pot with water and a steamer basket, add the eggs, and steam for 6 minutes for soft-boiled eggs or 10-15 minutes for hard-boiled eggs. The steaming time will vary depending on factors such as egg size, altitude, and desired yolk consistency. After steaming, it is important to chill the eggs in an ice bath to ensure they are easy to peel and perfectly shaped. So, the next time you're looking for a foolproof method to cook eggs, consider steaming!

Steaming equipment

Steaming is a great way to cook eggs, resulting in a more tender egg white and a creamier yolk. Here is a list of steaming equipment you can use to cook your eggs:

Steamer Basket

A steamer basket is a popular choice for steaming eggs. Fill a saucepan with enough water to reach the bottom of the steamer basket, usually about 1 inch. Place the steamer insert inside, cover, and bring to a boil. Once the water is boiling, gently place the eggs in the steamer basket, cover, and continue cooking. The cooking time will depend on how you like your eggs. For soft-boiled eggs, steam for 6 minutes, and for hard-boiled eggs, steam for 12 minutes. If you don't have a steamer basket, you can fill the bottom of a saucepan with 1/2 inch of water and gently place the eggs directly into the pan.

Instant Pot

An Instant Pot is another option for steaming eggs. This method is especially useful if you want easy-to-peel hard-boiled eggs. Simply follow the instructions for your Instant Pot to achieve the desired level of doneness.

Metal Steamer Insert

A metal steamer insert can be used in a large metal stock pot. Fill the pot with enough water to reach the bottom of the steamer insert and bring it to a boil. Place the eggs in the steamer insert, cover, and steam for 10 to 12 minutes, depending on your preference.

Oven-Steamed Eggs

For a larger batch of steamed eggs, you can use the oven-steamed method. Whisk the eggs gently with milk and pour them into a greased walled baking pan. Cover with foil and place the pan in a larger pan filled with 1/2 inch of water. Steam-bake in the oven at 350 degrees Fahrenheit for about 15 minutes.

Stovetop or Oven Custard

For a single serving of steamed egg custard, whisk eggs with milk and pour them into a heat-friendly bowl. You can use a steamer on the stovetop or follow the oven-steamed method. Cook until the custard is set around the edges but still jiggly in the middle, about 10-15 minutes on the stovetop or 12-17 minutes in the oven.

Boiling times

Steaming eggs is a great alternative to boiling them, as it makes eggs that are easier to peel and have a more desirable texture. The steaming time will vary depending on the size of your eggs, how cold your eggs are at the start, the altitude of your location, the vigour of the boiling water, whether your eggs are in a single layer or stacked, and how soft or firm you like your eggs.

If you are using a steamer basket, fill a saucepan with enough water to reach the bottom of the basket (about 1 inch or so). If you are not using a steamer basket, just fill the bottom of a saucepan with 1/2 inch of water. Heat the water on high until it is boiling and producing steam. Turn off the heat and gently place the eggs at the bottom of the steamer basket or the bottom of the pan. Turn the heat back on to medium-high, and cover the pot. This method works best if the eggs are in a single layer, but you can stack them; you'll just need to add a little time to the steaming time.

Set your timer and steam the eggs: 6 minutes for soft-boiled, 10 minutes for hard-boiled with a still translucent and bright yolk, or 12 to 15 minutes for cooked-through hard-boiled. If you have stacked the eggs in the pan and they are not in a single layer, you may need to add a couple of minutes to the cooking time for hard-boiled. The size of the eggs will also influence the steaming time. I recommend removing one egg a couple of minutes before you think it's done, rinsing it with cold water, and breaking it open to see if it is done enough for you.

Remove the eggs with a spoon to a bowl of ice water or run cold water directly into the pan to cover the eggs and quickly cool them down.

Cooling methods

Once your eggs are steamed, you can cool them in a few different ways. One way is to remove the eggs with a spoon and place them in a bowl of ice water or cold water to quickly cool them down. This is a good method if you want to serve the eggs cold. You can also place the eggs under running water, which will help you to peel them.

If you want to serve your eggs hot, it is best to serve them immediately after steaming. However, if you are not serving them right away, you can store them in the refrigerator for up to 5 days with the shell on, or for up to 1 day after they have been peeled.

It is important to note that the cooling method you choose may depend on how you plan to serve your eggs and how soon you plan to eat them. If you are looking for a quick and easy way to cool your eggs, then placing them in ice water or cold water is a good option. If you are looking for a more eco-friendly option, then using an upside-down plate to cover the eggs and steaming them gently on medium heat is a good choice, as it prevents condensation from dripping onto the egg surface.

Peeling techniques

Steaming eggs is an effective way to ensure they are easy to peel. The steam causes the proteins in the egg whites to shrink, making the whites pull away from the membrane lining the shell. This loosens the grip of the membrane on the egg white, making the egg much easier to peel.

• After steaming, remove the eggs from the pot and run them under cold water for several minutes to stop the cooking process. You could also transfer them to a prepared ice bath to achieve the same result. Once the eggs are cool, crack and peel them.
• Gently tap the hard-boiled eggs all over to thoroughly crack the shell, then remove the shell under a thin stream of running water.
• For soft-boiled eggs, steam for 6 minutes. For hard-boiled eggs with a still translucent and bright yolk, steam for 10 minutes. For cooked-through hard-boiled eggs, steam for 12 to 15 minutes.
• To avoid the hideous green ring in hard-cooked eggs, plunge them into an ice bath immediately after steaming. This is caused by a reaction between the sulfur in the egg white and the iron in the yolk when the eggs are cooked for too long or at too high a temperature.
• If you are using a steamer basket, fill a saucepan with as much water as needed to reach the bottom of the steamer basket (about 1 inch or so). If you are not using a steamer basket, just fill the bottom of a saucepan with 1/2 inch of water.

Storage

Steamed eggs can be stored in the refrigerator for up to 5 days if the shell is still on, and for up to 1 day if the eggs are peeled.

If you plan to peel the eggs right after cooking, place them in an airtight container or bag after removing the shells. It is recommended to place a damp paper towel inside the container to prevent the eggs from drying out.

If you want to store the eggs with the shell on, place them in an airtight container or resealable bag before refrigerating. The shell protects the egg from exposure to air, odours, and microorganisms, but it is still important to seal the container to prevent any external factors from affecting the eggs.

For both peeled and unpeeled eggs, it is best to store them on the middle shelf of the refrigerator, where the temperature is most stable and consistent.

It is important to note that hard-boiled eggs should not be left at room temperature for more than two hours, as this can lead to spoilage and the growth of harmful bacteria. Additionally, freezing hard-boiled eggs is not recommended, as it can affect the texture of the egg whites, making them tough and watery.

Frequently asked questions