Why Steam Eggs

• Steaming not only cooks the eggs more gently, there is less risk of breaking or cracking the eggs. Unlike with boiled eggs, steamed eggs are not tossed and turned around by roiling water. Steamed eggs, especially in the case of fresh eggs, are also easier to peel than boiled eggs. Because you also need to boil less water, steaming eggs is a faster cooking method than boiling eggs.

Hard-Steamed Eggs

• Fill a pot that can comfortably hold your steamer with the lid on with 1 to 2 inches of water. Bring to a rolling boil, 212 degrees Fahrenheit. Place your eggs in a metal steamer, and lower the basket into the pot. The eggs should sit above the boiling water. Cover and cook for 12 minutes. Hard-steamed eggs, like hard-boiled eggs, are eggs that are cooked until the egg yolk is fully set and has turned to a chalky texture.

Soft-Steamed Eggs

• Soft-steamed eggs use much the same cooking technique as hard-steamed eggs, only they are cooked for less time. Instead of cooking for 12 minutes, steam the eggs for 6 minutes for yolks that are just set. Soft-steamed eggs, like soft-boiled eggs, can range from having a runny yolk to having yolks that are almost fully cooked, but with a softer inner core. For egg yolks that are still runny, steam your eggs no longer than 4 minutes.

Tips for Steaming Eggs

• If you are eating the eggs hot, serve them straight after steaming. To use chilled steamed eggs, dunk the hot eggs in a bowl of ice water, cooling for 15 minutes before peeling. While this makes your eggs easier to peel, it also helps prevent the air bubble from forming, as shocking helps the egg set more rapidly. If you are using the eggs later, keep the shell on and peel as needed. Steamed eggs can keep in the refrigerator for up to 5 days. Use steamed eggs as you would boiled eggs, such as for egg salad, as a garnish in ramen or to make deviled eggs.