Hard Steamed Eggs Recipe

EGGS: Fresh eggs work best because they steam evenly and peel more easily after cooking.

One of the best tricks in this Hard Steamed Eggs Recipe is using a steamer basket to cook the eggs instead of boiling them directly in water. Here’s how to do it step by step:

1. Fill a pot with about an inch of water and bring it to a boil.
2. Place your fresh eggs carefully in the steamer basket.
3. Set the basket over the boiling water, making sure the water doesn’t touch the eggs.
4. Cover the pot with a lid so the steam can cook the eggs evenly.
5. Let them steam for 12 to 15 minutes.

Steaming eggs like this helps the heat surround them gently, which means the eggs cook evenly without cracking. It also makes peeling easier because the shell separates better from the white. Plus, you don’t have to worry about the eggs bouncing around and breaking like they might in boiling water.

When I first tried steaming eggs, I was worried the timing would be tricky. I steamed one batch for 12 minutes and another for 15 to see which I liked better. The 15-minute eggs were perfectly firm but still creamy inside, which I loved. Also, cooling the eggs in ice water right after steaming is a game changer—it stops the cooking right away and makes peeling a breeze.

If you want to save time, you can steam all four eggs at once in the basket, just make sure they’re in a single layer so the steam can reach each one. This simple step makes your hard steamed eggs turn out just right every time, whether you’re making a quick snack or adding them to a salad.

• Eggs - Substitute with tofu: Tofu can be used as a vegan alternative. Firm tofu can be sliced and steamed to mimic the texture of hard steamed eggs.

• Eggs - Substitute with chickpea flour batter: A mixture of chickpea flour and water can be steamed to create a texture similar to steamed eggs, making it a good vegan substitute.

• Eggs - Substitute with silken tofu: Silken tofu has a soft texture that can be steamed and used in place of eggs, suitable for those avoiding animal products.

• Eggs - Substitute with aquafaba: The liquid from canned chickpeas can be whipped and used in recipes that call for eggs, providing a similar binding property.

• Allow the eggs to cool completely before storing. This helps prevent condensation, which can lead to spoilage.
• Store the hard steamed eggs in an airtight container to maintain freshness and prevent them from absorbing any unwanted odors from other foods in the refrigerator.
• Place the container in the coldest part of your fridge, typically the back, to ensure they stay at a consistent temperature.
• Label the container with the date you made the eggs to keep track of their freshness. Hard steamed eggs can be stored in the refrigerator for up to one week.
• For freezing, peel the eggs first. The texture of the whites may change slightly, but they will still be safe to eat.
• Wrap each peeled egg individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped eggs in a freezer-safe bag or container, removing as much air as possible before sealing.
• Label the bag or container with the date. Frozen hard steamed eggs can be stored for up to three months.
• To thaw, transfer the eggs to the refrigerator and let them thaw overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, use the eggs in salads, sandwiches, or as a quick snack. They are perfect for adding a protein boost to your meals.

• Place the hard steamed eggs in a microwave-safe bowl. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for about 30 seconds to 1 minute, checking halfway through to ensure they are evenly heated.

• Fill a small saucepan with water and bring it to a gentle simmer. Place the hard steamed eggs in the water for about 3-4 minutes. This method helps maintain the texture and moisture of the eggs.

• Preheat your oven to 300°F (150°C). Wrap the hard steamed eggs in aluminum foil to keep them from drying out. Place them on a baking sheet and heat in the oven for about 10 minutes.

• Use a steamer basket to reheat the hard steamed eggs. Fill a pot with about an inch of water and bring it to a boil. Place the eggs in the steamer basket, cover, and steam for about 5 minutes.

• If you have an air fryer, preheat it to 250°F (120°C). Place the hard steamed eggs in the basket and heat for about 5 minutes. This method is quick and helps retain the eggs' texture.

• Pot: Used to hold the water that will be brought to a boil for steaming the eggs.

• Steamer basket: Holds the eggs above the boiling water, allowing them to be steamed.

• Lid: Covers the pot to trap steam and ensure even cooking of the eggs.

• Bowl: Used to hold ice water for cooling the eggs after steaming.

• Ice: Added to the bowl of water to quickly cool the eggs and stop the cooking process.

• Timer: Helps to keep track of the steaming time to ensure the eggs are cooked perfectly.

• Tongs: Used to safely remove the hot eggs from the steamer basket and place them into the ice water.

• Peeler: Optional tool to help peel the eggs if needed.

Use a timer: Set a timer to ensure you don't overcook the eggs.

Prepare ice bath: Have a bowl of ice water ready to cool the eggs quickly.

Batch cooking: Steam more eggs at once to save time for future meals.

Peeling trick: Gently crack the eggs and roll them to make peeling easier.

Steamer basket: Use a steamer basket to handle multiple eggs efficiently.