Perfect Steamed Boiled Eggs Recipe (2024)

FAQs

How to steam eggs perfectly? ›

Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled. Serve immediately if serving hot.

As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture.

You can have hard-steamed eggs and soft-steamed eggs, much like you can have hard-boiled eggs and soft-boiled eggs; however, compared to a boiled egg, the steamed version is more tender, with a creamier yolk, and is easier to peel.

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

How do you tell if steamed eggs are done? You can test for doneness by gently rocking the pot you're steaming in. It should jiggle like gelatin or custard, with a fully set top. The middle of the dish should be firm and not move.

Tip #1: Use warm chicken broth or water

Most of us will be using eggs straight from the fridge. Because the eggs will be cold, using warm chicken broth (or water) is key to help bring the eggs to room temperature, which ensures that the eggs steam more evenly and produce a smooth, silky texture.

Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.

Chives can give eggs a nice, subtle oniony flavor that is quite nice for any meal, really. Onion Powder works well for the same reasons. Paprika gives a nice flavor, somewhat bitter but peppery. Occasionally I'll put some Curry Powder on boiled eggs.

The longer you cook the egg, the more likely you are to end up with a rubbery white and a green yolk. Why does the yolk turn green? The green-gray color (and the whiff of sulfur smell that often accompanies it) comes from the reaction of iron in the egg yolk and sulfur in the egg white.

Pickles – the briny punch of pickles adds complexity to the basic hard-boiled egg that has us going back for more. We love pickled jalapenos, onions, or okra. Pesto – an elevated take on simple fresh herbs, spooning pesto over hard-boiled eggs lends a sweet Italian flavor that's hard to resist.

Are steamed eggs good? ›

Chinese Steamed Eggs – a childhood dish that requires only two simple ingredients, eggs, and water. A simple yet delicious savory sauce is drizzled all over the perfectly steamed velvety eggs. Chinese Steamed Eggs are delicate, healthy, delicious, and incredibly easy to make.

Some people pierce the raw egg shell before hard-boiling to make it easier to peel when cooked. Piercing egg shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg.

Bring your eggs to room temperature before cooking.

If you keep your eggs in the refrigerator, it's important that you don't try to cook them cold. Eggs crack because gases heat and expand within the shell.

In a 4- to 5-quart pot place steamer basket over simmering water (basket should not touch the water). Add 12 eggs to the basket in a single layer (f you have to layer the eggs to fit, add a minute to your cook time). Cover; steam 17 minutes. Transfer eggs to a bowl of ice water.