Steam-Cooking Eggs: A Simple, Quick, And Healthy Method

Steaming eggs is a great alternative to boiling them in water. This method is faster, easier, and produces eggs that are more tender and creamier. The process is simple: add about an inch of water to a pot, bring it to a boil, place the eggs in a steamer basket, cover with a lid, and steam for 6 to 15 minutes depending on the desired yolk consistency. Once done, transfer the eggs to an ice bath to halt the cooking process and make them easier to peel.

Steamer basket essentials

Steaming eggs is a great way to cook them evenly, and it makes the eggshells easier to peel. To steam eggs, you will need a steamer basket. Here are some essential tips and steps to follow for perfect steamed eggs:

Choose the Right Steamer Basket: Invest in a good-quality steamer basket that fits comfortably in your pot. If you have a smaller pot, consider a collapsible steamer basket to save space. Make sure the steamer basket is made of durable material that won't rust or fall apart over time.

Prepare the Water: Add about 1-2 inches of water to your pot, just enough so that it doesn't touch the bottom of the steamer basket. Bring the water to a boil over medium-high heat. You want the water to be boiling vigorously before adding the eggs.

Add the Eggs: Carefully place the eggs into the steamer basket. It's best to arrange them in a single layer if possible. If you need to stack them, add a minute or two to the cooking time. Cover the pot with a lid to contain the steam.

Steaming Time: The steaming time will depend on how runny or cooked you want your yolks. For runny yolks, steam for 6-8 minutes. For nearly set yolks, steam for 9-11 minutes. For fully cooked through yolks, steam for 13-15 minutes.

Prepare an Ice Bath: While the eggs are steaming, fill a medium bowl with ice and water to create an ice bath. This will help stop the cooking process and cool the eggs down quickly.

Cool and Peel: Once the eggs are done steaming, immediately transfer them to the ice bath and let them cool for at least a few minutes before peeling. For fully chilled eggs, let them rest in the ice bath for about 15 minutes. To peel the eggs, crack them all over and roll them on a countertop. Rinse them under cold water to remove any remaining shells.

Storing Steamed Eggs: You can store unpeeled steamed eggs in the refrigerator for up to a week. Keeping the peel on helps keep them fresher for longer. If you've already peeled the eggs, store them in an airtight container in the fridge for up to a week.

How to steam

Steaming eggs is a great way to cook them evenly, and it makes them much easier to peel. Here is a step-by-step guide on how to steam eggs:

Step 1: Prepare your equipment and ingredients

You will need a steamer basket and a medium-sized pot or saucepan. Ensure that you have a lid that fits the pot or saucepan. Also, take out the number of eggs you want to steam from the fridge.

Step 2: Add water to the pot and boil

Add about one inch of water to the pot. You want enough water so that it doesn't boil off while cooking the eggs, but not so much that it goes over the bottom of the steamer basket. Place the steamer basket into the pot and cover it with a lid. Bring the water to a boil over medium-high heat.

Step 3: Add the eggs to the steamer basket

Once the water is boiling, carefully place the eggs directly from the fridge into the steamer basket. Try to arrange them in a single layer if possible. If you need to stack them, add a couple of minutes to the cooking time.

Step 4: Cover and steam the eggs

Cover the pot and keep it over high heat. The steaming time will depend on how runny or cooked you want your yolks. For a runny yolk, steam for 6-8 minutes. For a nearly set yolk, steam for 9-11 minutes. For a fully cooked through yolk, steam for 13-15 minutes.

Step 5: Prepare an ice bath

While the eggs are steaming, fill a medium bowl with ice and water to create an ice bath. You will use this to stop the eggs from continuing to cook and to cool them down.

Step 6: Chill the eggs in the ice bath

Once the eggs are done steaming, immediately transfer them to the ice bath and let them cool for at least a few minutes. This step will also help to loosen the shells and make them easier to peel.

Step 7: Peel the eggs

After the eggs have cooled down, you can start peeling them. Gently tap the larger end of the egg on a countertop or flat surface to create some cracks in the shell. Then start peeling the shell away from the egg. Rinse the eggs under cold water to remove any remaining shell pieces.

And that's it! You now have perfectly steamed eggs that are easy to peel and have evenly cooked yolks and tender whites. Enjoy them as a nutritious snack or use them in various recipes, such as egg salad sandwiches, potato salad, or deviled eggs.

How long to steam

The length of time you steam your eggs will depend on how runny you like your yolks.

If you like your yolks runny, steam your eggs for 6 to 8 minutes. For nearly set, vibrant yolks, steam for 9 to 11 minutes. If you prefer your yolks fully cooked through, steam for 13 to 15 minutes.

It's worth noting that the size, temperature, and number of eggs will affect the cooking time. For example, if your eggs are crowded or stacked in the steamer, you may need to add 2 to 3 minutes to the cooking time.

Additionally, if you are cooking at high altitudes, opt for the higher times listed.

To test for doneness, some cooks recommend steaming an extra egg and cutting it open to check if it is cooked to your liking.

How to peel

Once your eggs are cooked, the next step is to peel them. The great news is that steaming your eggs makes the shells much easier to remove than traditional boiled eggs. The hot steam helps to release the egg membrane from the shell, so you shouldn't have to worry about chunks of egg breaking off.

First, let the eggs cool at least a little. You can do this by transferring them to an ice bath. This will also help to prevent overcooking. Let them sit in the ice water for a few minutes, or 15 minutes if you want them to be cold.

Now you're ready to peel. Start by cracking the egg all over. You can do this by gently tapping the egg on a flat surface, like a countertop or cutting board, until the shell crushes. The bottom end of the egg has an air bubble, which makes it easier to crush.

Next, roll the egg along your countertop or cutting board. This will help loosen the shell. Then, run the egg under cold water and carefully peel away the shell. Rinse away any small pieces of shell that remain.

If you want to store your peeled eggs in the refrigerator, they will stay fresh for up to a week.

How to avoid a green yolk

A greenish-grey ring around a hard-boiled egg yolk is not harmful but is caused by a chemical reaction involving sulphur from the egg white and iron from the egg yolk. This reaction forms ferrous sulfide at the surface of the yolk. To avoid this, there are a few steps you can take:

Firstly, avoid overcooking the eggs. The chemical reaction is usually caused by overcooking, so be careful to steam your eggs for the correct amount of time. For runny yolks, steam for 6–8 minutes, for nearly set yolks, steam for 9–11 minutes, and for fully cooked yolks, steam for 13–15 minutes.

Secondly, quickly cool the eggs after cooking. Place the eggs in a bowl of ice water to cool them down rapidly, preventing the eggs from continuing to cook from residual heat. This will also help to interrupt the sulfur-producing reaction and halt the colour change.

Thirdly, use older eggs. Eggs that are 7 to 10 days old are easier to peel and the air pocket in the shell grows over time, making it easier to remove the shell.

Finally, use filtered or softened water to boil your eggs. This will help to avoid high concentrations of iron in the cooking water, which can contribute to the chemical reaction that causes the green yolk.

Frequently asked questions