Steamed Hard-cooked Eggs
This recipe has been adapted from a method that first appeared in Cook’s Illustrated magazine. This recipe works for Steamboat Springs, Colorado, elevation 6,795 feet above sea level. In the Notes at the end of the recipe, I have included recommendations from friends and family at other elevations that you might find helpful.
Servings: 6 eggs
Calories: 70kcal
Equipment
- steamer basket
Ingredients
- 6 large eggs
- water
Instructions
- Pour one inch of water into a medium saucepan with a tight-fitting lid. Place an empty steamer basket over the water and turn heat to high until the water begins to boil.
- Gently place the eggs in the steamer basket. When the water returns to a boil, reduce the heat to medium-low, cover and continue steaming for 17 minutes. (Adjust this time to your elevation - see note below.)
- While the eggs cook, prepare a large bowl with 2 cups of ice and 2 cups of water. Plunge the steamed eggs into the ice water for 10 minutes.
Notes
This recipe will also work for a dozen eggs when you place the steamer basket in a large stainless steel dutch oven with tight-fitting lid.
Steaming time recommendations from contributors across Colorado:
- Steam for 13 minutes at sea level (Cook's Illustrated recommendation)
- Steam for 15 minutes at 5,000 feet above sea level - Longmont & Fort Collins, CO (Elisa & Lyndy's recommendation)
- Steam for 17 minutes at 6,800 feet above sea level - Steamboat Springs, CO (Karen's recommendation)
- Steam for 20 minutes at 10,000 feet above sea level - Leadville, CO (Elisa's recommendation)