Steamer pot with lid

6 Eggs

1 ½ cups water

2 cups of ice cubes


Place the raw eggs into the steamer basket and set aside. Add water to the bottom pot of the steamer and put the lid on. Bring the water to a boil.

Take the lid off and add the steamer basket with the eggs and put the lid back on.

Set a timer for exactly 13 minutes for the perfect hard steamed egg.

When the 13 minutes is up, dump the water and add the eggs into the bottom pot.

Add ice cubes and fill with cold water to cool the eggs down for 5 minutes.

Peel the eggs in the water pot and the shells will peel off easily, rinsing as you go.


Depending on how large your steamer is you might need a little more water when you start out. 1” of water on the bottom of the steaming pot is perfect for me. For a runnier yolk, take the steam time down to 11 or 12 minutes.

13 minutes is perfect for egg salad and deviled eggs.

The cooling down of the hot eggs very fast is the magical part. The egg shell contracts on the egg separating the shell from the egg and membrane making it super easy to peel the egg. Never boil eggs again!