Steam Egg Cooking: How To Tell When It's Done

Steamed eggs are cooked by suspending them above boiling water in a steamer basket. The cooking time depends on how you like your eggs. For soft-boiled eggs, steam for 6 minutes, and for hard-boiled eggs, steam for 10 to 15 minutes. You can tell if a steamed egg is cooked by checking if the egg mixture has turned custard-like and doesn't look runny in the middle. Chilling the eggs immediately after steaming ensures they come out perfectly shaped, and steaming the eggs and peeling them under running water makes for easy, divot-free peeling.

For soft-boiled eggs, steam for 6 minutes

Steaming is a great way to cook soft-boiled eggs, and it only takes six minutes! Here's a step-by-step guide to achieving the perfect soft-boiled egg:

First, prepare your pot and steamer basket. If you're using a steamer basket, fill a saucepan with enough water to reach the bottom of the basket (about an inch of water). If you don't have a steamer basket, simply fill the bottom of a saucepan with half an inch of water. Place the pot on the stove and turn the heat to high.

Once the water is boiling and producing steam, it's time to add the eggs. Gently place your desired number of eggs at the bottom of the steamer basket or directly into the pan if you're not using a basket. Just make sure they're in a single layer for even cooking. If you need to cook a lot of eggs, you may need to do this in batches.

Cover the pot and turn the heat down to medium-high. Set a timer for six minutes for soft-boiled eggs with fully set whites and a deliciously liquid yolk. If you prefer your whites a little softer, go for 3-5 minutes. Keep in mind that the cooking time may vary depending on factors like the size of your eggs, their starting temperature, and even your location's altitude. So, you might need to experiment a little to find your perfect timing.

When the timer goes off, turn off the heat. Using tongs or a slotted spoon, carefully transfer the eggs to a bowl of icy cold water or run them under cool water. This step is crucial to stop the cooking process and ensure your yolks don't continue to solidify. Let the eggs cool until they're comfortable to handle.

Now, you're ready to peel your eggs. Gently tap the egg on a hard surface to crack the shell, then carefully peel it away. Start at the fat end, which often has an air bubble that makes it easier to separate the shell from the whites. Give the egg a quick rinse to get rid of any shell fragments.

And that's it! You now have perfectly soft-boiled eggs with firm whites and creamy, liquid yolks. Enjoy them as a topping for salads or soup, or simply on their own with a bit of toast.

For hard-boiled eggs, steam for 10-15 minutes

Steaming is a great way to cook hard-boiled eggs, especially if you want to avoid the hassle of peeling. The steam from the hot water permeates the egg shell, making it easier to peel. This method also reduces the risk of cracking, which can occur when eggs are dropped into simmering water.

To steam hard-boiled eggs, first set up your steamer by adding water to a large pot. If you are using a steamer basket, fill the 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.

Next, place the steamer insert inside the pot, cover it, and bring the water to a boil over high heat. Once the water is boiling, carefully place the eggs into the steamer basket, cover, and continue cooking for 10-15 minutes for hard-boiled eggs. The exact cooking time will depend on how soft or firm you like your hard-boiled eggs. For a hard-boiled egg with a still translucent and bright yolk, 10 minutes should be sufficient. If you prefer your eggs to be cooked through, you may need to steam them for 12 to 15 minutes.

It's important to note that the steaming time can be influenced by various factors, such as the size of your eggs, their initial temperature, the altitude of your location, and the vigor of the boiling water. Therefore, you may need to experiment a little to find the perfect timing for your specific situation. Additionally, if you are cooking multiple eggs and have doubled them up in the pan, you may need to add a couple of extra minutes to the cooking time.

Once the eggs are done, remove them from the steamer and place them in a bowl of icy cold water or run cold water directly into the pan to quickly cool them down. This step is important to stop the cooking process and ensure the eggs don't overcook.

Finally, when the eggs are cool enough to handle, you can start peeling away the shell. Steamed eggs are known for their easy peelability, so you shouldn't have much trouble removing the shell. Simply tap the egg all over to crack the shell, and then remove it under a thin stream of running water.

For Chinese steamed eggs, steam for 10-12 minutes

Chinese steamed eggs are a simple, delicious, and healthy dish that can be served as a side or main course. The key to achieving the perfect texture—smooth, slippery, and heavenly soft—is to pay attention to the details of the cooking process.

To make Chinese steamed eggs, start by beating the eggs and adding water, with a recommended ratio of 1:2 in volume. For example, if you are using two medium-sized eggs, which is about 100ml, add 200ml of water. You can also replace the water with chicken stock for a fuller taste. The water temperature should be around 45°C (113°F), which can be achieved by mixing equal parts of boiling water and tap water.

Before steaming, remove any lumps and bubbles in the egg-water mixture by using a sieve to filter when pouring the mixture into your steaming bowl(s). If you are using a regular steamer, place the bowls inside and ensure the water level is low enough to not splash into the egg bowl but high enough to complete the steaming without drying out the pot. Alternatively, you can use an ordinary pot that is wide enough to place your bowl(s) directly in the boiling water.

To prevent condensation from dripping onto the surface of the egg curd, cover the bowls with cling film and pierce a couple of times to allow steam to escape. Then, steam the eggs for 10-12 minutes over gentle heat. Place the bowls in when the water starts to boil.

After steaming, season with light soy sauce and sesame oil. If desired, cut through the curd several times to allow the sauce to penetrate. You can also garnish the steamed eggs with prawns and vegetables, such as asparagus and carrots. If adding garnish, steam the eggs for 7 minutes, then place the garnish in and steam for an additional 3 minutes.

You can tell if your Chinese steamed eggs are fully cooked by checking the surface. If the egg mixture has turned custard-like and doesn't look runny in the middle, it is properly cooked.

For a custard-like texture, steam until the middle is no longer runny

To achieve a custard-like texture for your steamed eggs, there are a few key steps to follow. First, prepare your eggs by beating them and adding water; the ideal ratio of egg to water is around 1:2. For example, if you're using two medium-sized eggs, which is about 100ml, add 200ml of water. You can even replace the water with chicken stock for a fuller taste.

When it comes to the water temperature, warm water works best. A temperature of around 45°C (113°F) is ideal and can be achieved by mixing equal parts of boiling water and tap water. Make sure to remove any lumps and bubbles in the egg-water mixture before steaming, as this will ensure a super smooth texture.

Now, for the steaming process. You can use a regular steamer or a wide pot that can accommodate your bowls. Place your bowls directly in the boiling water, ensuring the water level is just right: not too high to splash into the egg bowl, and not too low to dry out the pot during steaming. Cover the bowls with cling film, piercing it a few times to allow steam to escape and prevent condensation from dripping onto the smooth surface of the egg custard.

Steam your eggs for 10-12 minutes over gentle heat. The custard-like texture you're aiming for will be achieved when the egg mixture turns custard-like and doesn't look runny in the middle. This is the key indicator that your steamed eggs are cooked just right.

Finally, season with light soy sauce and sesame oil, or any other seasoning of your choice. You can even add some garnish, like prawns and vegetables, for an extra touch.

For easy-to-peel hard-boiled eggs, steam instead of boil

Steaming is a great alternative to boiling when cooking hard-boiled eggs. Not only does it make the eggs easier to peel, but it also cooks them more gently and evenly, reducing the risk of cracking. Here's a step-by-step guide to achieving perfect steamed hard-boiled eggs:

Step 1: Prepare the pot and steamer basket

If you have a steamer basket, fill a saucepan with enough water to reach the bottom of the basket, which is typically about 1 inch of water. If you don't have a steamer basket, simply fill the bottom of a saucepan with 1/2 inch of water.

Step 2: Heat the water and add the eggs

Turn the heat to high and bring the water to a boil. Once the water is boiling and producing steam, turn off the heat and gently place your eggs at the bottom of the steamer basket or directly into the pan if you don't have a basket. Turn the heat back on to medium-high and cover the pot.

Step 3: Set the timer and steam the eggs

The steaming time will depend on how you like your eggs cooked. Set the timer for 6 minutes for soft-boiled eggs, 10 minutes for hard-boiled eggs with a still translucent and bright yolk, or 12 to 15 minutes for fully cooked hard-boiled eggs. Note that the cooking time may vary depending on factors such as the size and temperature of the eggs, the number of eggs being cooked, and the altitude of your location.

Step 4: Cool the eggs

Once the eggs are cooked to your desired level of doneness, remove them from the heat and place them in a bowl of icy cold water or run cold water directly into the pan to quickly cool them down. This step is important to stop the cooking process and prevent overcooking.

Step 5: Peel the eggs

After the eggs have cooled, you can peel them. Gently tap the eggs all over to crack the shell, then remove the shell under a thin stream of running water. The water helps to get under the shell and lift it off the egg, making the peeling process easier.

Tips for perfect steamed eggs:

• For the best results, use a steamer basket and arrange the eggs in a single layer if possible. If you need to stack the eggs, you may need to add a little extra time to the cooking time.
• To avoid the green ring that can form around the yolk of overcooked hard-boiled eggs, plunge the eggs into ice water after steaming and don't overcook them.
• Chilling the eggs immediately after steaming helps to ensure they have a perfect shape without any air-space indentations on their ends.
• Steaming the eggs and peeling them under running water makes for easy, divot-free peeling.

Frequently asked questions