Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Accidentally saved my last comment to the page before finishing up my last bit of my 1st post x.x Anyway, after about 12+ hours and checking the 10 minute eggs vs. the 8 minute eggs, the shell on my 2nd egg came off in about 15 seconds. It was amazing! I then cut down the center and the whole thing had hardboiled all the way through with the extra 2 minutes. I’m near the equator, and like I said previously… using smart burners that have a cast iron top and a numbered dial for the burner which goes up to HI (10). I set on 9 and use hot water from the tap to start with now on these odd little burners…
You saved me from the smart burners! They are terrible at bringing larger amounts of water to a boil! Housing just placed them in late last year because ‘supposedly’ people had emergency fire instances from leaving things on their stove too long, although in all the years I’ve been here, there’s been no mention of such a problem. Anyway, I took a single egg out to test at 8 minutes and it was soft boiled perfectly. I’ve never achieved that before, but always ended up with hard boiled, which was still fine. Also, the shell did seem MUCH easier to peal off (atleast right after I quickly cooled the eggs off after just cooking them). That was different than usual with water, salt, and running water even with just cooked boiled eggs. I have yet to test one that’s been in the fridge about 12 hours, but I hope it’s the same. All in all though, thank you so much for the post! I didn’t even know what those weird steaming baskets were before I got one from someone’s after yard sale stuff a few weeks ago, or even considered steaming either since I thought I’d need an actual specific steamer to do anything. If it hadn’t of been for that random find along with an annoyance with smart burners, I would have never randomly looked to see what I could steam besides broccolli. Also, one last side note… While I was dealing with the one single egg (opening and slicing), I set my timer for just 2 minutes longer. I’ll do a quick check now and finally end my long post here…
Pretty long page for steaming eggs. 17 mins was all I was looking for. :) Thanks for your help.
Some readers need ’em long and detailed, some like ’em short. Those who are competent and comfortable in the kitchen learn pretty quickly to skim when all we want is a number. When I just need a down-and-dirty ratio or cook time, I’ve found it handy to click on the “Jump to Recipe” link at the top of the page. Keep visiting us! It does not hurt our feelings if you don’t read the whole post. Get what you’re looking for and get cooking!
What a gracious reply to a very cranky comment. Thank you so much for putting the detail on this page – I have sent a link for it to many friends over the years when giving them free eggs from our chickens.
I live in the mile high city of Centennial, on the outskirts of Denver.My eggs are fresh, and have been at room Temperature for 35 minutes.
Initially my plan was to cook 9 eggs in my Instapot Mega.Not wanting to be cooking in any way, shape or form, 45 mins from now, I decided to go into a time warp and do something I’d never heard of before: Steaming my eggs.
I put an inch of water into my 10.5 inch All-Clad skillet &pulled out my 45 year new bamboo steamer.–Being a biologist & chemist at heart, I always have to tweak what is known in some way! Wish sometimes this wasn’t so, but tonight I’m grinning ear to ear over what many of you have already discovered.— Upon feeling the steam at my side, I substituted my Instapot yellow 9 egg boiler (which doubles as many different items), placed it on top of my my Instapot wire rack paraphernalia .
Next the eggs were loaded in (some upside down, so as to test this system).Turning on my computer, and locating this site, I followed your rec’s.–Slipped an egg out of the circle at 6 mins, into ice water, for a half-minute, then onto my plate.
–Cracking the egg slightly, the ease with which my egg slipped out her shell has never before been seen by me! The egg was hard-boiled, yet the yolk washout solid.–When I finished my egg inspection, my watch read 8.0 minutes since I started these “eggscapades” (gotta enjoy life!). I added more ice and water to the cooling pyrex dish .–At 9 mins exactly, the stove was turned off, pot slipped onto a cool section of my stovetop, delivered one egg at a time via silicone coated tongs to the ice water bath. Voila! The shells slipped off the 8 eggs, the eggs were perfect.
The eggs are delicious, hard boiled, with a nearly very firm bright yellow yolk. Thus, 1 out of 9 really was perfect as described at 6 mins steaming, and at 9 mins, 9 eggs were fully steamed through.
Thank you for the EGGSCELLENT instructions, Elise! Belle
Turned out Perfect! Thanks!
Worked like a charm. Used my usual cream of tartar in the water but otherwise didn’t mess with the recipe. Far easier than the whirlpool method. Now I just need to figure out the proper timing for room temperature eggs.
This was so cool, and very easy. My new way to cook my hard boiled eggs! This excites me very much!
Should the eggs be brought to room temperature first? Or cold, straight from fridge to pot?
Hi Terri, you can take the eggs directly from the fridge, no need to bring them to room temp first.
Perfect for someone who does NOT want to watch and wait for water to boil!
No kidding, they peel like a dream. Steam… who knew? I used an 8″ double-boiler and lid. Cooked 18 eggs in 1.5″ of water with a tsp of kosher salt. Steamed 18 mins, cut heat and let steam for another 3 mins while water simmered. Submerged in ice water, then gave each egg a little tap on the granite and peeled under cold running tap.
Game. Changer. Thank you!
FYI, at 6500 ft – 17 minutes is perfect.
I use this method all the time. I’ll probably never boil the eggs again. I’ve never had an egg stick to the shell!
2nd time I’ve made them this way. It’s a hard cooked egg game changer. Steamed them for 13 minutes. If you’re going to peel them right away, I suggest dumping the water when they’re cool and while they’re in the pot, roll them around together, cracking the shells, then running some cold water over them. I don’t know how much it helped, but they peel like a dream.
Perfection! Made exactly as directed … Thank you!
Wonderful! Using this method, I made the lightest fluffiest egg salad I’ve ever had. I’ve experimented with dozens of ideas and this is the best one so far. Thank you to whoever figured this out
This works great! Eggs shelled easily and were perfectly cooked after 12-13 minutes.
May I know if the eggs should be at room temperature before steaming? I always keep eggs in the refrigerator.
Hi Liz, I steam eggs straight from the refrigerator. No need to bring them to room temp first.
Thanks you for this! I’ve tried various methods to make peeling easier. The previous result have all been 50% or less successful. First time, half dozen eggs, in the steamer basket with 100% clean peel. I see more deviled eggs in my future!
This method is amazing. My brother-in-law at Easter put eggs in the pressure cooker. It was more of a steam bath which worked well. I used the cheap vegetable steamer that you stick in a pot on top of the stove. I brought the water to a boil. Steam the eggs for about 12 minutes. Put them in a cold water bath for about eight minutes. Crack them rolled them under my end. And the shells came off the egg with no problem whatsoever. I give the egg a little rinse to get any tiny pieces of shell off of them I put them on a paper towel to pat them dry. 6 large eggs fine dice half small onion dozen or so capers drained and squeeze out extra moisture chip fine. Fine Chop two small celery stalk with leaves. Two tablespoons sweet relish drained. Use see salt and fresh cracked tricolor pepper. Mix all the chop ingredients. Cut eggs length wise turn and cut again toss in the bowl. Use a S wire type masher and mix all together don’t over mash it. Leave it somewhat chunky. Add at least 2 tablespoons of Hellmann’s mayonnaise. Mix with a spoon. Add more salt or pepper to taste. Using a metal bowl or glass put it in the refrigerator for a few hours to incorporate the flavors. Oh I almost forgot I need at least a tablespoon of plain yellow mustard too. Sometimes I will add a small spoonful of drained horseradish. Anything that has a liquid you should drain it first otherwise your egg salad will be very runny and mushy .