Cody Casey
Steaming eggs is a great alternative to boiling them, resulting in a perfectly cooked egg that is easier to peel. This method is simple and effective, and can be done in a pan or pot with a steamer basket, or a covered container with a rack to rest a heatproof dish of eggs on. The process is straightforward: fill the bottom of your pan or pot with water, place your steamer basket or heatproof dish of eggs inside, and bring the water to a boil. Cover and steam for 6 minutes for soft-boiled, and 10-15 minutes for hard-boiled. The steam cooks eggs gently and evenly, reducing the risk of cracking and resulting in a tender egg that is easy to peel.
How to Steam Eggs in a Pan
| Characteristics | Values |
|---|---|
| Water Quantity | 1/2 inch to 2 inches |
| Water Temperature | Boiling |
| Egg Placement | At the bottom of the pan or in a steamer basket |
| Heat | Medium-high to high |
| Lid | Covered |
| Altitude | Influences steaming time |
| Egg Size | Influences steaming time |
| Soft-boiled | 6 minutes |
| Hard-boiled with a translucent yolk | 10 minutes |
| Hard-boiled with a cooked-through yolk | 12-15 minutes |
| Individual Steamed Eggs | 3 minutes of steaming and 14 minutes of standing |
| Serving | Serve hot or cold |
| Cooling Method | Bowl of ice water |
| Peeling Method | Under running water |
| Storage | Store shell-on cooked eggs in the refrigerator for up to 5 days. Store peeled eggs for up to 1 day |
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What You'll Learn
How to prepare the pan
To prepare the pan for steaming eggs, you will need a pot or large saucepan, a steamer basket, and a lid.
First, fill the bottom of your chosen pan with water. The amount of water required will depend on the size of your pan, but generally, you will need around one to two inches of water. If you don't have a steamer basket, you can use an empty tuna can as a rack to rest your heatproof dish of eggs on. Make sure the water doesn't touch the dish of eggs.
Next, place the pan on your stove and turn the heat to high. Heat the water until it reaches a boil. It is important to ensure that the water is boiling before adding the eggs, as this will create the necessary steam for cooking.
Once the water is boiling, you can carefully lower the loaded steamer basket into the pan. If you are not using a steamer basket, you can gently place the eggs directly into the bottom of the pan. It is recommended to use a single layer of eggs for even cooking, but you can also stack them, which will simply require a longer steaming time.
Finally, cover the pan with a lid to trap the steam inside. The pan is now prepared and ready for steaming eggs.
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How long to steam the eggs
The duration for which you steam eggs depends on several factors, including the number of eggs, their size, and the altitude. It also depends on whether you want soft-boiled or hard-boiled eggs, and how cooked you like your yolks.
If you are steaming a single layer of eggs, set your timer for 6 minutes for soft-boiled eggs, 10 minutes for hard-boiled eggs with a translucent and bright yolk, or 12 to 15 minutes for cooked-through hard-boiled eggs. If you are steaming a larger batch of eggs and they are not in a single layer, you may need to add a couple of minutes to the cooking time. For example, one source recommends steaming 12 eggs for 17 minutes.
If you are using a steamer basket, bring an inch or two of water to a boil in a pot or large saucepan, gently place the eggs in the basket, cover, and steam for 11 to 15 minutes, depending on your preference for the yolks and the altitude. Another source recommends steaming for 11 to 13 minutes, depending on the altitude, and then transferring the eggs to an ice water bath.
If you are not using a steamer basket, fill the bottom of a saucepan with half an inch of water. Heat the water on high heat until it is boiling and producing steam. Turn off the heat and gently place the eggs at the bottom of the pan. Turn the heat back on to medium-high, cover the pot, and steam for 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled eggs.
If you are frying the eggs in a nonstick pan, start with a little butter, and once the whites start to cook, add a tablespoon of water, put a lid on the pan, and turn the heat down. The eggs will be done in 2 to 6 minutes, depending on how you like your yolks. Give it about 10 minutes if you want them firm.
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How to cool the eggs
Once your eggs are steamed, you can cool them down in a variety of ways. One way is to transfer the eggs to a bowl of ice water to cool for at least 15 minutes before peeling. Alternatively, you can run cold water directly into the pan to cover the eggs and cool them down quickly. If you are serving the eggs cold, you can place them in a bowl of ice water with one tray of ice cubes.
If you are making Chinese steamed eggs, the process is slightly different. After steaming, turn off the heat but keep the steamer covered. Let the eggs stand for 14 minutes with the lid on. After this, you can remove the steamed egg dishes from the steamer and sprinkle with scallions.
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How to peel the eggs
Steaming eggs is a great way to ensure they are easy to peel. The hot steam permeates the egg shell, loosening the egg from the shell, which makes peeling a breeze.
To peel steamed eggs, start by removing the eggs from the steamer basket and placing them in a bowl of ice water to cool. This is an important step as it stops the cooking process and the drastic change in temperature causes the egg to loosen from its shell. Allow the eggs to cool in the ice bath for 15-30 minutes.
Once the eggs are cool, remove them from the ice bath. Gently tap the egg all over on a counter or another hard surface to crack the shell. Find the air pocket and start peeling from there, getting a hold of the membrane so that the shell slips off easily.
If you prefer, you can peel steamed eggs under a thin stream of running water. The water helps to get under the shell and lift it off the egg.
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How to store the eggs
After steaming your eggs, it's important to cool them down before storing them. Place the eggs in a bowl of cold water or an ice bath for a few minutes. This will help them cool faster and also make them easier to peel. Once cooled, dry the eggs thoroughly with paper towels. It is important to keep moisture to a minimum.
If you plan to store your eggs with the shell on, they can be kept for up to a week in the refrigerator. The shell acts as a protective barrier, keeping the eggs fresher for longer, and preventing them from absorbing any fridge odours.
If you want to store your eggs without the shell, place them in an airtight bag or container. You can include a damp paper towel to prevent them from drying out. Keep them on the middle shelf of your refrigerator, where the temperature is most stable, and consume them within a week.
Do not store hard-boiled eggs at room temperature for more than two hours, as this can lead to spoilage and the growth of harmful bacteria. Also, avoid freezing hard-boiled eggs, as the whites will become tough and rubbery when defrosted.
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Frequently asked questions
Fill a pot or large saucepan with an inch or two of water. Place a steamer basket or rack inside, cover, and bring to a boil over high heat. Place the eggs in the basket, cover, and steam for 6 minutes for soft-boiled eggs or 10-15 minutes for hard-boiled eggs.
Steaming eggs results in a more evenly cooked egg that is easier to peel. The steam penetrates the eggshell, loosening the shell from the egg white and reducing the risk of cracking.
The steaming time depends on your preference for soft or hard-boiled eggs, the altitude, and the size of the eggs. Steam soft-boiled eggs for 6 minutes and hard-boiled eggs for 10-15 minutes.
If serving hot, remove the eggs from the steamer and serve immediately. If serving cold, place the eggs in a bowl of ice water for at least 15 minutes before peeling and serving.
