How (and Why) to Steam Eggs Instead of Boiling Them

We love “boiled” eggs – or should I say “hard-cooked” eggs -  around here, whether in deviled eggs, topping a potato salad, or just as a snack.

When I used to boil them, though, I’d have to calculate a couple of extra per dozen, to account for breakage. I’d also have problems with overcooking the eggs, or thinking they were done and opening one to find that the yolk wasn’t entirely cooked (oh, the joys of high altitude cooking). I’d run into those same problems with the method of “just bring it to a boil and then let it sit for 20 minutes with the lid on” – only in that case, if the yolks weren’t fully done, it was more complicated and a longer wait to get them back in hot water to try to finish them.

When Alton Brown’s first cookbook came out, I learned a new trick that I’ve used ever since. I steam my eggs instead.

How to steam eggs instead of boiling them:

My stockpot has a steamer insert, but I’ve also done this with the little dime store collapsible steamers. Just put your eggs in the steamer, filling the pan underneath them with an inch or two of water, put the lid on the pan, and turn the heat on to high. Once the water is boiling, let the eggs steam for 12 minutes and then drop into ice water, just as you would with boiled eggs. If, during the steaming, you get paranoid like I do and need to check to see if the water is running out, you can do so, but add a little time to the cooking for the steam to build back up.  I have accidentally let the eggs steam for an extra 5 minutes before, and they still come out perfectly done, with no dark ring around the yolk, and the whites taste very tender. I could also almost swear they are easier to peel than boiled eggs.

Steaming my eggs instead of boiling them works for me!