Easier to peel than hard-boiled – this steamed eggs trick is genius! Photo step by step guide shows how to steam eggs for perfect results every time!
Easy-Peel Steamed Eggs
This Easter I boiled eggs for the first time in my life — yes, I admit it!
Even wilder: my husband, amazing cook that he is, had never boiled eggs before either!
So of course, seeing that my eggs turned out decent, he decided to one-up me. (Which I don’t really mind, since I very much enjoy eating his food!)
Except my husband didn’t actually boil his eggs…he steamed them! And let me tell you, those steamed eggs were absolutely amazing! They practically melted in your mouth!
This easy “steaming trick” is now our go-to method to cook hard-boiled eggs. They’re perfect every time!
Why Steam Eggs?
- Eggs are easier to peel (really easy!)
- No green ring around yolk
- Perfectly white egg, rich creamy yellow yolk
The BEST part is that the whole “process” is actually super easy, with no extra prep, no longer cook time, and no fancy equipment needed.
How to Steam Eggs
Photo step-by-step illustrations are followed by a printable copy of this steamed eggs recipe.
Instead of buying any special “egg steaming” equipment, we simply used a large soup pot to boil water and placed a metal colander on top. Then you place as many eggs as you like in the colander.
Cover colander with the lid from the soup pot. There will likely be a gap between pot and lid, which is perfect to vent the steam.
Eggs should steam for anywhere between 12-15 minutes, depending on how “done” you like your eggs. We did 14 minutes and this is how ours turned out:
When time is up, remove colander from pot and place eggs in an ice bath to stop them from cooking further. Your perfectly cooked hard-boiled eggs are ready to eat immediately.
Grab a free printable copy of our steamed eggs recipe:
"Hard Boiled" Steamed Eggs (Easy Peel)
- 12 eggs
- Fill a large soup pot halfway with water and bring to a boil.
- Place a metal colander over the pot and reduce heat to medium so it doesn't boil over.
- Cover colander with the lid from the soup. There will likely be a gap between pot and lid, which is perfect to vent the steam.
- Leave eggs covered to steam for 12-15 minutes, depending on desired doneness. We did 14 minutes and the yolks were just a touch soft in the middle.
- When time is up, remove colander from pot and place eggs in an ice bath to stop them from cooking further. Eggs are ready to peel and eat immediately.
Be sure to check out my husband’s equally amazing trick to cook perfect salmon at home!