Soft Hard Boiled Eggs – How to Steam Perfect Hard Boiled Eggs with Soft, Tender Yolks

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Soft Hard Boiled Eggs – How to Steam Hard Boiled Eggs with Soft, Tender Yolks

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About the Author: Yvette Cook

24 Comments

  1. Works great for my first try! Just followed the instructions and got perfect soft tender yolks!
    Be sure to open the lid fast before you cool down the pan in case the lid gets sucked in and stuck 🙂

  2. Yes chef John, another well made culinary video for me to enjoy late at night. You my good sir are the master at making my stomach growl for succulently masterfully crafted artisan dishes. Your cooking techniques are superb, and make me want it more every time I watch your videos.

    In fact, I can barely control myself when watching your videos. Often I fantasize about being the dishes you eat; being cooked, swallowed, and digested by such a masterful chef would be a fantasy come true. And yet, this video only fortifies this dream; for now I can imagine peacefully that I am one of the eggs in this video, being gently prepared for consumption; to have my yolk all chewed up in your bearded aroma.

    My body is ready Chef John: cook me, and bring me to culinary Valhalla, where I will be forever feasted upon by the gods of the culinary world. Paula Aden, Chef Ramsey, and that Asian guy from Iron Chef.

  3. Hey CJ, great vid as always. We’ve been steaming our “boiled” eggs for the last six months or so and you are right on that they peel so much better than any other method we’ve used, we do it much the same way as you but we add a vegetable steamer rack to the pot to keep the eggs out of the water and off the direct heat of the pan. Not sure if it is really necessary, so I’ll have to give your leaner method a try. Scott

  4. “You are the Don Draper of cooking with water vapor”. I’ll never get tired of this channel.

  5. Learned this method a while ago and I’m glad you did a video on it. Everyone should know how to make eggs this way and try the 7 min eggs. I’ll even make 2 7min eggs, then refrigerate them for my ramen lunch the next day.

  6. My husband and I tried this tonight. I’ve tried several egg boiling guides before, which were usually overdone, underdone, consistently unpeelable, or inconsistent in general. But this worked like a charm and the eggs were incredibly delicious. Thanks, Chef John.

  7. Chef John! I just tried your technique and I’ve never cooked a more perfect egg!!! And I LOVE eggs!! Thanks so much!!

  8. chef john, I love these tips! more like this!!! also don’t stop with the regular, just add these (if it’s not too much to ask)
    🙂

  9. Thanks for the recent kitchen basics! Between the rice and hard-boiled eggs videos, they are really helping out with my trouble areas.

  10. I’ve been steaming eggs like this after I first saw how on america’s test kitchen, but Chef John has added more useful information. Thanks Chef!

  11. Yummmm! I made the soft boiled version this way today, sooo good. Thanks for the demo!

  12. I did this with 8 minute eggs. Never going back to any other way. Peeled beautifully, yolk was exactly how I wanted it. Plus, my chickens laid their first egg today!

  13. Now that’s a nice simple recipe! After watching it I went out in the kitchen and spent 9 1/2 minutes and got exactly the same result you did. I think that is an absolute first, given my 1940s-vintage electric stove!

  14. Chef John, I tried this technique today. Absolutely brilliant. Thank you for making the world a better place.

  15. Hi John, tried this method today. I used fresh home grown , organic free range, never been scolded eggs. Usaually they are difficult to peel when boiled. Today with your method they peeled like a dream . ! ! ! . They were also the most creamy ,best flavor ,ever for me. Thank you , 3 cheers hurrayYYYYYYYYYYYYYYYYyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! You Rock John ! ! ! !

  16. Can confirm it works well with a whole dozen, Chef John! I tweaked it slightly, but I still wound up with amazing results- I steamed them for 8 minutes, then turned off the heat and let the residual heat cook them for 5, and then tossed them into an ice bath and let them cool. This is amazingly fast and simple, thanks Chef!

    1. Btw, this is for hardboiled-esque yolks. I’d suggest residual steaming closer to 2-3 minutes for yolks closer to the ones in the video

  17. Just remember, if you don’t cook the eggs long enough, and bite into one, the yolks on you.

  18. Does anyone else think Chef John secretly is a big share holder of a cayenne company?

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