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Can anyone relate an exact, foolproof method of steaming eggs, to yield hardcooked eggs? I'd appreciate whatever clear, concise instructions are available on the process, including what not to do.

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This may not be the fool-proof magical solution you are looking for, but I normally steam duck eggs or large hens eggs in a bamboo steamer over a pan of boiling water on medium-high heat for 15 minutes. 12 minutes would be adequate for a medium hen's egg.

These are the timings for a hard boiled egg, UK sizes, and always produce a delicious, perfectly cooked egg with a bouncy white and smooth, fudgy yolk.

  • I go with 13 minutes, but yeah, it was probably cooked at 12. I prefer my hard-boiled eggs a bit more "done" than the fudgy yolk stage. – Joshua Engel Aug 29 '17 at 16:02
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    Could you clarify which sizing method you use to say "medium hen's egg"? The standard size in the US is "large" which is equivalent, I believe, to the "medium" size in the UK. For reference, see here. – Catija Aug 29 '17 at 19:34
  • @Catija clarified in answer, thanks – canardgras Aug 29 '17 at 19:39
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Kenji Lopez is who I'd consider to be the authority on in-shell egg cookery. There's a simple recipe:

Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.

as well as an article with a lot more detail, in particular about how he arrived at that recipe.

  • Would you mind editing the basic technique in here? It doesn't seem to be that complicated. – Cascabel Aug 29 '17 at 20:31
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    I think you mean to link to the article, not the recipe: seriouseats.com/2014/05/… ... Also, what Jefromi said... you need to include the main points of the article here in case the link dies at some point in the future. :) – Catija Aug 29 '17 at 20:57
  • @Catija Good article, but I posted the link I intended to post. The specific question "Can anyone relate an exact, foolproof method of steaming eggs, to yield hardcooked eggs?" is better answered by the technique/recipe page than the article explaining it. If they asked a more general question, such as how to improve their hard cooked eggs, I think the article would be more appropriate. – ChefAndy Aug 30 '17 at 16:01

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