My recipe for steamed hard-boiled eggs uses a simple steamer basket method on the stove top and works every time! I tested this method, plus cook times, for large (ready in about 30 minutes), extra large, and jumbo eggs — and the results are consistent: if you want creamy-firm yolks and eggshells that peel off easily, this is the recipe for you!
My Favorite Method for Cooking Hard Boiled Eggs for Easy Peeling
Learning an effecient method of peeling hard cooked eggs that didn’t result in an egg that looks like the cratered moon was a revelation in my motivation to make any recipe that included a hard cooked egg.
The tip came from America’s Test Kitchen in an episode with Elle Scott and Julia Davidson. They steamed eggs over boiling water and then plunged them into an ice bath to achieve a hard cooked egg with an easy to peel shell.
I’ve tried various in boiling water methods for cooking hard cooked eggs but struggled with cleanly peeling the eggs. With ATK method, the shells are SOooo much easier to peel, and with egg whites in tact! It’s my back pocket go-to cooking method, and it’s easy to remember.
Different Egg Sizes
The steaming method is pretty straight forward, however, in my testing I stumbled across different sizes of chicken eggs: large, extra large and jumbo.
While it’s common to see large eggs, sometimes extra large eggs in US stores, I found varying sizes in my local ungraded egg cartons, and bulk eggs at the co-op. So I tested steaming times of three egg sizes to achieve a hard cooked, firm yet creamy yolk.
For reference, I use the USDAs minimum net weight per dozen to determine my egg sizes and weight class (Shell Eggs Farm to Table USDA).
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How to Steam Hard Boiled Eggs
step by step
Enjoy Your Hard Cooked Eggs – so many ways!
Traci’s Tips
- Variables: you may need to adjust the time slightly for steaming your eggs depending on the size of egg, and how vigorously the water is boiling to reach a firm cooked yolk. To test this, plunge an egg in the ice bath just until cool enough to handle and slice it open to see if it’s cooked to your preference.
- Equipment: the bottom of the steamer basket you use needs to hover above the water – not in it – with the eggs in one layer. Be sure to add enough water so that it steams through the entire cooking process, so your pan doesn’t run out of water. I add 1 inch of water for a 13-15 minute steam.
Perfectly Steamed Hard-Boiled Eggs (Easy to Peel!)
Ingredients
- 6 Large Chicken Eggs arranged in a single layer in the steamer basket. I tested a maximum of 8 eggs.
Instructions
- For this recipe, the bottom of the steamer basket you use needs to hover above the water. Or you can use a fitted steamer insert (this set is similar to the one I use as seen in the pictures – affiliate link) that sets on top of your sauce pot.In a medium sauce pot, bring one inch of water to a boil. Meanwhile place the eggs in a steamer basket or steamer insert, in one layer. Once the water is boiling and steam is visible, carefully set the steamer basket/insert into/onto the sauce pot. Place the lid on the pot. Set a timer for 13 minutes and steam the eggs (*see note if cooking larger eggs). Make sure the water continues to boil producing consistent steam. You'll see some steam escaping from under the lid.
- Meanwhile, prepare an ice bath in a medium bowl by adding about three cups ice and three cups of water.
- Using tongs, transfer the cooked eggs into the ice bath. Allow the eggs to cool for 15 minutes (set a timer once again) in the ice bath.
- Peel the eggs by tapping the larger end of the egg on a hard surface, then roll the egg gently to crack the remaining surface. Remove the shell. Rinse under cool water to remove any shell fragments that may be hanging on. The eggs are hard cooked when the whites are firm and bouncy and with firm yolks that are slightly crumbly yet creamy.
- Store hard cooked eggs up to a week in the refrigerator, enjoy now or slice or rough chop the hard cooked egg to enjoy in your recipe. Eggs must be refrigerated within two hours of cooking.
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