How to Make Steamed Eggs in 15 Minutes or Less

Steamed eggs cook in close proximity to boiling water, which exposes them to the hot water vapor; however, you should not submerge them in water. You can make a steamed egg with the shell on, which results in something similar to a boiled egg; or with the egg shell off, which results in something like a steamed egg custard.

Steaming eggs without their shells involves whisking the egg yolks and egg whites of the fresh eggs with milk to achieve a smooth, slippery, and soft texture, then cooking them in ramekins to achieve a custard-like consistency (such as with the base for deviled eggs). Steamed egg custards go by many different names in Asian cultures, such as chawan mushi (Japanese egg custard), gyeran jjim (Korean steamed egg casserole), or water egg (Chinese steamed eggs).

Whether you steam your eggs whole or whisked, savory ingredients that pair well with steamed egg recipes include diced green onions, chives, or chopped scallions as garnishes; as well as condiments like soy sauce or sesame oil.

A steamed whole egg shares similarities with a boiled egg, but they differ in both process and results. Water vapor gently steams eggs, immediately permeating the shells and heating them thoroughly. By contrast, eggs added to boiling water will temporarily lower the temperature in the pot—this is especially true if the eggs are straight from the refrigerator, rather than already at room temperature—translating to a less efficient cooking method.

You can have hard-steamed eggs and soft-steamed eggs, much like you can have hard-boiled eggs and soft-boiled eggs; however, compared to a boiled egg, the steamed version is more tender, with a creamier yolk, and is easier to peel.

In addition to a deep pot, you will need a steamer basket (also called a steamer insert) to make steamed eggs. Manufacturers make adjustable and collapsible metal steaming baskets, so you can fit them into many different sizes of pots and store them neatly. In the absence of a steamer basket, a metal colander or strainer can also work as long as it rests securely on the rim of your pot and will not fall in, causing the eggs to be inadvertently submerged. Alternatively, you can use a pressure cooker to achieve a perfectly steamed egg.