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.


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

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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