By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
20 min
Perfect Steamed Boiled Eggs
Recipe GLPRcc9183af326dcb
A simple and reliable method for preparing perfectly cooked boiled eggs with tender whites and creamy yolks. Eggs are gently steamed and then quickly chilled in ice water to stop the cooking process, resulting in consistent, easy-to-peel eggs every time.
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Ingredients
6 large eggs
1 tray of ice cubes
Directions
Fill a large pot with about 1 inch of water and place a steamer basket or trivet inside. Bring the water to a rolling boil over high heat.
Carefully place the 6 eggs in the steamer basket, ensuring they are in a single layer and not crowded.
Cover the pot with a lid and steam for 12-13 minutes for medium-cooked eggs with creamy yolks, or 14-15 minutes for harder, more set yolks. Maintain a steady boil throughout.
While the eggs steam, fill a large bowl with the ice cubes and cold water, creating an ice bath.
Once cooking time is complete, immediately transfer the hot eggs to the ice bath using a slotted spoon. Let them sit in the ice water for at least 5 minutes to halt the cooking process completely.
Gently tap and roll each cooled egg on a hard surface to crack the shell all over, then carefully peel away the shell under cool running water. Pat dry and serve immediately, or refrigerate until ready to eat.
Comments
Eggs and ice are available at every Charlotte grocery chain and cost roughly $0.30 per serving, making this genuinely cheap. The stated 20 minutes is honest—about 12 minutes for boiling, plus time for water to heat and ice bath to cool. The recipe is foolproof, requires zero active attention once boiling starts, and reheats perfectly in a lunch box or a quick warm-up. The main drawback is that six eggs is a narrow serving size that doesn't scale well for larger families, and the dish itself is more of a component than a standalone meal.
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