Food / How-To

Steaming Hard Boiled Eggs – I’ve Found My Solution.

Perfect Hardboiled Eggs

Has a hardboiled egg ever left you cursing? I’ve been in that position more times than I care to admit; it’s not the best way to start the day, let me tell you. I love a hardboiled egg or two in the morning for breakfast – especially after a work out! What I don’t love is dealing with a clingy egg membrane that makes the peeling process a hellish experience. I loathe when the shell is coming off in little bits and, by the time I’m done, 3/4 of the egg is gone leaving me with nothing but a hard yoke and a fowl mood. How hard is it to peel a friggin’ egg, DanaREALLY HARD SOMETIMES, OKAY?!

This is especially an issue if the eggs are fresh because the egg membrane has yet to separate itself from the shell.

When making an egg salad sandwich or a potato salad, having a nice looking egg doesn’t matter. But when it comes to devilled eggs or simply wanting to enjoy a nice full egg for yourself, you need it whole and looking flawless; no dimples, no craters – just a nice smooth surface.

There are several methods to working with fresh eggs and hard-cooking them without destroying them come peeling time, but I’ve had my best luck with steaming them. The hot steam permeates the egg shell and makes it a heck of a lot easier to peel, leaving me happy and with perfect eggs every time! It feels miraculous the first few times, trust me. It’s like a dream.

How to do it:

If you’re using a steaming basket, fill a pot with approx. 1 inch of water (so that it reaches to just below the basket) and set it on high heat until the water is boiling and producing steam. If you’re using a steamer that sits higher and on top of the pot, add approx. 2-3 inches of water.

Once the water is boiling, remove the pot from the heat and carefully set the eggs into the steamer (best if in a single layer, but if not, increase steaming time by adding an extra 2 minutes or so).

Cover, and place the pot back onto the heat. Lower the heat to medium-high.

  1. 6 minutes = soft boiled
  2. 10 minutes = hard boiled with a bright yolk
  3. 12-15 minutes = cooked-through hard boiled egg

Remove the eggs with a slotted spoon and place them into a bowl of cold water to cool them down.

Run cool water from the tap and peel the eggs under the cool running water. The shell should just slide right off! Beautiful.


  • Kathryn @ The Scratch Artist
    September 23, 2015 at 8:43 pm

    Hi Dana,
    Liz from pumpkin and peanut butter just introduced me to your blog! How wonderful to “meet” you. I have been in that EXACT egg peeling situation…and there goes half of my lunch! I could never figure out why sometimes I could get the shell off in one piece and other times I was picking away at it leaving me with 1/2 an egg by the time I’m done. I had never thought of the freshness of the egg factor. I’ll have to keep that in mind…or just use your brilliant method.

      September 24, 2015 at 12:38 pm

      Hey Kathryn!

      Nice to meet you as well! I’ve had nothing but beautiful full and shiny eggs by doing the steam + cold water peel right after. It almost seems too good to be true sometimes. I hope it works out for you as much as it has been for me!

      Thanks for stopping by the blog :)

  • Sara Skora
    September 4, 2015 at 12:07 pm

    Never in a million years would I have considered steaming them! I’m so trying this next time!

      September 4, 2015 at 4:53 pm

      I hope it works out for you! It should :)

  • Jason Sandeman
    September 4, 2015 at 12:01 pm

    This is how we do it in hotels – the ones with steamers anyway! Nothing beats it for speed. Great job. One thing to note… if you don’t plan to put the eggs in cold water to shock them, remove a couple minutes off the total time to allow for carry over cooking. Perfect eggs every time!

      September 4, 2015 at 4:53 pm

      Good to know – thanks for the tip! I’m glad to know this is a trusted method in commercial kitchens!


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