10

I'm steaming eggs, rather than hard-boiling (I want the same effect), because it's convenient as I'm using the steam from some boiling chickpeas underneath.

But I can't seem to find a definitive estimate for how long to keep them steaming.

One source says 20 minutes. http://www.communitychickens.com/2012/08/the-best-way-to-hardboil-eggs-is-to.html#.Uk0oAX-aejs

I imagine that's too long.

Another source implies 7 minutes. http://whatscookingwithkids.com/2011/05/27/forget-hard-boiling-eggs-steamed-eggs-are-easy-to-peel/ (In the comments.)

And then there is the usual time for hard-boiling, which is 10 minutes.

I don't want to cook them any longer than necessary.

Evgeni Sergeev
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7 Answers7

10

I like to follow Alton Brown's approach: steam for 12 minutes, drop into ice bath. Always turns out perfectly for me this way (and as a bonus, they're much easier to peel than boiled eggs).

Here's the video from Alton's show, with some extra information in it: http://www.youtube.com/watch?v=xUHKpHek2E8

And while unrelated (since you want to steam them), if you want to know everything there is to know about hard boiled eggs, this Food Lab edition on Serious Eats has you covered: http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html

zoned post meridiem
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20 minutes is perfect. I brought a large egg to room temperature and steamed it over gently boiling water in a tightly covered pot. After exactly 20 minutes I plunged it into ice water, waited one minute, then peeled. It was as perfectly "hard boiled" as I've ever seen or tasted. For what it's worth, I'm at sea level.

It makes me want to do deviled eggs! I think I'm going to do it this way from now on.

Be sure to read the comments on post meridiem's answer.

Here's a perfect "hard-boiled" egg, brought to room temperature, steamed over rapidly boiling water for 13 minutes and then plunged into ice water.

steamed egg

Community
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Jolenealaska
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I steam mine all the time because it makes them much easier to peel. I own a restaurant and I'm all about easy and fast. I agree that 10 minutes is plenty of time for them to be done.

Ronda Rosamond
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Bring the water to a boil first then cover and reduce the heat to med-high, not low then set timer for 10 to 15 minutes depending on size of eggs and how done you want the center. I like them slightly soft and do extra large eggs at 11 minutes. If you put everything in the pot then turn on the heat and start the timer you have to account for the time it takes the water to boil- thus the 20 minute time.

Ashley
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I steam mine in my rice cooker, start it up to make sure it's warm then I set it to steam for 12 minutes. It's nice because the steam basket fits nicely into the ice bath after and it's all easy clean up. Mine turn out perfectly every time, no green and no raw parts :)

Ross Ridge
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Lana
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Steaming should take about 12 minutes - variation possible for size, altitude, personal preferences. Science Friday covered this pretty thoroughly a while back. The key points being:

  1. Ease of peeling is due to cooking the outer layer quickly enough to bind the membrane to the inside of the shell.
  2. A cold water bath at the end only matters if you're looking for round bottoms for presentation purposes
GWP
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20 minutes is the perfect time. I do it like that all the time.

Mien
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jessica juden
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