This post will be short and sweet because there isn’t much to making these delicious, easy hard-boiled eggs with steam. The whites will be tender, yolks creamy, and the cooled eggs will peel beautifully!
You will need a pan with a tight-fitting lid and a steamer basket like this one. [affiliate link] I also found the one in my photos at Walmart for only $14.
You might also be able to get away with one of these foldable steamer baskets [affiliate link] that can be added to a pot you already own. I just don’t have any experience with them, so I’m not sure how many eggs they would be able to hold.
Why I Prefer Steamed Hard-Boiled Eggs
Hard-boiled eggs are the foundation of many egg recipes. And you probably have your own favorite method for preparing them.
I have actually been on the struggle bus when it comes to making hard-boiled eggs. I’ve never been a huge fan because I don’t care for the texture of the whites. Plus …
After going to the trouble of prepping them, I tend to lose several eggs that get torn and messed up as I try to peel them.
It’s just been such a frustrating experience that I tend to avoid making them altogether. But that meant missing out on delicious dishes like my Healthy Egg Salad with Crispy Rice and Spicy Vinaigrette.
Recently, I discovered Alton Brown’s method for steaming hard-boiled eggs. And I will never go back. It was easy, all the eggs peeled beautifully, AND the whites are tender and palatable with creamy yolks that haven’t dried out.
It’s completely changed my opinion of hard-boiled eggs, and you’ll be seeing more easy recipes around here that utilize them.
You can buy hard-boiled eggs already peeled in the refrigerated section at many grocery stores, or you can boil yours the way you always do. But you can also just keep reading to learn how to make easy steamed hard-boiled eggs like me.
How to Make Steamed Hard-Boiled Eggs
- Add 1 1/2 inches of water to the bottom of your steamer pot. Just be sure the water level does not touch the bottom of the steamer basket when you place it inside.
- Bring the water to a boil.
- Fill the steamer basket with raw eggs, being careful to keep them in a single layer on the bottom of the basket. Mine holds ten large eggs at one time without crowding.
- Lower the steamer basket of eggs into the pot of boiling water. Cover tightly and set the timer for twelve minutes.
- While the eggs cook, prepare a large bowl filled with cold water and ice. This ice bath will cool the eggs quickly and help the shells to separate from the eggs more easily.
- At the end of twelve minutes, use a hotpad to lift the steamer basket out of the water. Let all the water drain out.
- Immediately place each of the cooked eggs into the ice bath you prepared earlier. Leave them in the ice bath until they are completely cooled, adding more ice if needed.
- Remove the cooled eggs from the ice bath and peel them.
- Store in an airtight container in the refrigerator up to seven days.
How to Use Steamed Hard-Boiled Eggs
Use these easy steamed eggs just as you would use traditionally boiled eggs.
With Easter just around the corner and the price of eggs still super high, I can make steamed hard-boiled eggs with confidence that none of them will be wasted.
Use your hard-boiled eggs to make egg salad sandwiches, deviled eggs or to add to a green salad like my popular House Salad.
Hard-boiled egg slices on toast with avocado and tomatoes make an extraordinary breakfast. And of course, you simply can’t beat them in my healthy Egg Salad without Mayo.
I hope you get a chance, soon, to try this easy method for making steamed hard-boiled eggs. I think once you’ve tried it, you may just be hooked on this easy recipe for hard-boiled egg success.
Enjoy!
The Recipe
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Steamed Hard-Boiled Eggs
- Total Time: 10 minutes
- Yield: 10 hard-boiled eggs 1x
- Diet: Gluten Free
Description
Steamed hard-boiled eggs are easy to make, easy to peel and produce perfectly tender whites with creamy yolks. I’ll never make hard-boiled eggs any other way.
Ingredients
- 10 large eggs, raw in the shell
Instructions
- Add 1 1/2 inches of water to the bottom of your steamer pot. Just be sure the water level does not touch the bottom of the steamer basket when you place it inside.
- Bring the water to a boil.
- Fill the steamer basket with raw eggs, being careful to keep them in a single layer on the bottom of the basket. Mine holds ten large eggs at one time without crowding.
- Lower the steamer basket of eggs into the pot of boiling water. Cover tightly and set the timer for twelve minutes.
- While the eggs cook, prepare a large bowl filled with cold water and ice. This ice bath will cool the eggs quickly and help the shells to separate from the eggs more easily.
- At the end of twelve minutes, use a hotpad to lift the steamer basket out of the water. Let all the water drain out.
- Immediately place each of the cooked eggs into the ice bath you prepared earlier. Leave them in the ice bath until they are cool enough to handle. Alton recommended no longer than two minutes, but mine went slightly longer than that.
- Remove the cooled eggs from the ice bath. Gently crack the shells on the counter. I usually tap both ends on the counter first, then roll the eggs very gently on the counter to crack the entire surface of the egg. Holding them under cold, running water, peel the shells off the hard-cooked eggs.
- Store in an airtight container in the refrigerator up to seven days.
- Prep Time: 0 min
- Cook Time: 10 min
- Category: Main Dish, Breakfast, Lunch
- Method: Steaming
- Cuisine: American
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
