Perfectly Steamed Hard-Boiled Eggs (Easy to Peel!)

Hard cooked steamed eggs sliced in half on a plate.

Perfectly Steamed Hard-Boiled Eggs (Easy to Peel!)

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. This method for hard cooked eggs is adapted from America's Test Kitchen.

*Recipe time indicated is for large eggs. Extra large or jumbo eggs will take a bit longer.

Course Component, Side, Side Dish

Cuisine American

Diet Vegetarian

Keyword hard cooked eggs, Steamed Hard Boiled Eggs

Prep Time 5

Cook Time 13

In Ice Bath 15

Total Time 33

Servings

Calories 78kcal

Author Traci York

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.

Notes

*Extra Large Eggs: steam 14 minutes, cool in the ice bath for 15 minutes.

*Jumbo Eggs: steam 15-16 minutes, cool in the ice bath for 16 minutes.

When to Peel: I tested this recipe, peeling the eggs right after chilling in the ice bath and also after 24 hours in the refrigerator. The eggs were easiest to peel right after the ice bath.

Nutrition