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–+ servings
Peeled and sliced hard-boiled eggs.
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5 from 4 votes

Easy-Peel Steamed Hard Cooked Eggs

Steaming is about as close as hard-boiled eggs get to a kitchen hack. Only 1 to 2 inches of water needs to boil, and the eggs come out tender with shells that peel easily.
Prep Time3 minutes
Cook Time12 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: easy peel hard-boiled eggs, Hard-boiled eggs steamed, steamed hard cooked eggs
Servings: 6 eggs
Author: Dahn Boquist

Ingredients

  • 6 large eggs
  • Water as needed
  • Ice as needed

Instructions

  • Add 1 to 2 inches of water to a saucepan and bring it to a boil.
    Water pouring from a pitcher into a stainless steel saucepan.
  • Arrange the eggs in a single layer in a steamer basket. Set the basket over the boiling water and cover the saucepan.
    Hand lowering a steamer basket of brown eggs into a pot.
  • Steam the eggs for 12 to 14 minutes. Use 12 minutes for a slightly softer center or 14 minutes for a fully set yolk.
  • Immediately transfer the eggs to a bowl of ice water. Let them cool completely before peeling.
    Hard-boiled eggs cooling in a glass bowl of ice water.

Video

Notes

For medium-cooked eggs: Steam for 8 to 9½ minutes.
For soft-cooked eggs: Steam for 6 to 7½ minutes.
Keep the eggs in a single layer. Stacking them can result in uneven cooking and less accurate timing.
Start with cold or room-temperature eggs. Eggs can go straight from the refrigerator into the steamer without changing the cooking time.
To help prevent cracking: Use a thumbtack or egg piercer to make a tiny hole in the wide end of each shell before cooking.
Keep the steam contained. Leave the lid on the saucepan for the entire cooking time.
See the doneness guide: The comparison photo in the post shows eggs cooked from 5 to 14 minutes.
Storage: Refrigerate hard-boiled eggs, peeled or unpeeled, in a covered container for up to one week.

Other Ways to Cook Hard-Boiled Eggs

  • Stovetop: Lower the eggs into gently boiling water and cook for 12 to 14 minutes.
  • Instant Pot: Add ¾ cup water and cook the eggs on high pressure for 3 minutes. Allow a 5-minute natural release, then release the remaining pressure.
  • Egg cooker: Follow the water measurements and directions provided with your particular model.
  • Oven: Bake the eggs at 350°F for 22 to 24 minutes. This method may leave a brown spot where the egg rests against the pan.
  • Sous vide: Add the eggs to water preheated to 195°F and cook for 14 minutes.
  • Stop the cooking: Regardless of the method, transfer the cooked eggs directly to an ice-water bath.

Nutrition

Serving: 1 serving | Calories: 72kcal | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 186mg | Sodium: 73mg
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