Steamed in shell
Steam shell eggs above the water for a firm, peelable result.
Everyday technique · Firm · Easy · Researched
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 4
Saucepan with lid · Steamer basket or rack · Bowl of iced water
Ingredients
- 4 large refrigerated eggs
- 2–3 cm water for the pan
- Cold water and ice
Method
Build up steam
Bring the water to a boil beneath the basket. Keep the water below the eggs.
Look for: Steam rises through the empty basket.
Load and cover
Place the eggs in one layer and fit the lid. Start timing at once.
Look for: The lid traps a steady supply of steam.
Steam for 12 minutes
Maintain the boil beneath the basket. Keep the lid on and do not let the pan boil dry.
Look for: Steam remains visible around the lid.
Chill and peel
Transfer the eggs to iced water for at least 5 minutes. Tap, peel, and check a yolk before setting your preferred time for future batches.
Safety: Refrigerate hard-cooked eggs within 2 hours and use within 1 week.
Look for: The yolk is firm; the white has no clear areas.
Equipment & heat
Equipment & heat
Induction, gas and electric all work. Bring the water to the stated state, then reduce the heat to maintain it. Start timing when the eggs go in; a larger pan, higher altitude or extra-cold eggs may need adjustment. A rolling boil is not a shortcut.
Nonstick: The eggs rest in a basket. Any suitable covered pot works.
Troubleshooting
Troubleshooting
A packed basket or loose lid changes the timing. Use a single layer and a fitted lid; add hot water if the level gets low.
About this version
About this version
The default is a firm yolk. For softer centres, begin checking a separate small batch earlier; the same precautions as soft-boiled eggs apply.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.