Go Back
–+ servings
A steamed hard boiled egg cut in half and served on a plate with a piece of toast.
Print

How To Steam Hard Boiled Eggs

Learn How To Steam Hard Boiled Eggs for perfectly cooked centers and easy-to-peel shells every time. A simple, foolproof method for meal prep or snacking.
Course Breakfast
Cuisine American
Keyword how to steam hard boiled eggs
Prep Time 20 minutes
Cook Time 6 minutes
Chill Time 15 minutes
Total Time 41 minutes
Servings 6 -12 eggs
Calories 63kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

  • 6-12 eggs
  • Water
  • Ice

Instructions

  • Add water: Pour about 1 inch of water into a large pot; it should reach the bottom of the steamer basket. It’s okay if the water lightly touches the basket. Place the steamer basket inside the pot.
    Adding the water to the bottom of the large pot.
  • Bring to a boil: Bring the water to a full boil over medium-high heat.
  • Add the eggs: Remove the pot briefly from the heat. Carefully place eggs into the steamer basket in a single layer. Return the pot to the burner and keep the heat at medium-high.
    6-12 eggs
    Side-by-side image of placing six eggs in a single layer in the steamer.
  • Cover and steam: Cover the pot with a tight-fitting lid and begin timing:
    6 minutes → Soft-boiled (runny yolk) Start Timer
    10 minutes → Jammy / soft set yolk Start Timer
    13 minutes → Fully hard-boiled Start Timer
    If cooking a larger batch, you may need a slightly larger pot and possibly 1-2 additional minutes. If cooking a full 12 eggs, it can take closer to 14-17 minutes for a fully cooled hard-boiled egg.
    Side-by-side image of closing the lid on the large boiling pot and setting a time on the phone for 6 minutes.
  • Ice bath: Immediately transfer eggs to an ice water bath and chill for at least 15 minutes. This stops the cooking process and helps with easy peeling. Start Timer
    Ice, Water
    Side-by-side image of placing the eggs immediately in an ice bath for at least 15 minutes to help them peel easier.
  • Peel: Gently tap the wide end (bottom) of the egg to crack the shell. Peel under a thin stream of cold running water if desired.
    Side-by-side image showing how to peel a steamed hard boiled egg starting on the wide bottom side.
  • Enjoy: Serve and enjoy!
    Side-by-side image of steamed hard boiled eggs cut in half and peeled on a large serving plate then one egg served with a piece of toast on a smaller round plate.

Notes

Many things can influence the steaming time, including altitude and the size of the particular eggs you are using. You might need to trial and error and see what exact timing works best for you, your eggs, and your environment.
  • 6 minutes → Soft-boiled (runny yolk)
  • 10 minutes → Jammy / soft set yolk
  • 13 minutes → Fully hard-boiled
If cooking a larger batch, you may need a slightly larger pot and possibly 1-2 additional minutes. If cooking a full 12 eggs, it can take closer to 14-17 minutes for a fully cooled hard-boiled egg.

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg