04 · Gentle heat

Steam eggs

Use condensing steam for repeatable soft or firm eggs and an alternative route to easier peeling.

Start with established steam

Bring a shallow layer of water to a steady simmer beneath a steamer basket. Add eggs in one layer and cover. Timing from the moment the lid goes on is more repeatable than allowing eggs and water to heat together.

Match time to the centre

For large chilled hen eggs, about 6–7 minutes is a useful starting point for a soft centre and roughly 11–13 minutes for firm. Basket material, egg size, altitude and how tightly the lid fits all affect the result.

Cool promptly

Move finished eggs to cold water to slow carry-over cooking. For peeling, crack the shell all over and begin at the broad end. Steam can help separation, but very fresh eggs may still cling to the membrane.

Read the result

What good looks like

Steady steam before eggs enter
A covered basket with eggs in one layer
Prompt cooling at the chosen endpoint

Troubleshooting

Two useful corrections

Uneven centres

Avoid stacking eggs and make sure steam is established before timing.

Cracked shells

Lower eggs gently and avoid letting the pan boil dry.

Safety point

Soft yolks are a separate safety decision. Follow local guidance for the eggs and the person eating them.

International egg-safety guidance →

Put it into practice

Recipes that use this skill

Soft-boiled eggs →Hard-boiled eggs →