Easy to Peel Hard Boiled (Steamed) Fresh Eggs

Peeled Steamed Eggs on Plate
Posted On: March 22, 2015
Last updated: May 14th, 2024

Updated post here.  I find the shock method works even better for Farm Fresh eggs.

Easy to peel hard-boiled eggs seem like a no-brainer.  Just boil some eggs and peel, right?!  It’s the egg peeling part that can be the big annoyance, especially if you’re trying to use fresh eggs. Gouged out eggs can ruin some delicious deviled eggs. This seemingly simple task turned into a quest for the perfect easy to peel hard boiled egg.  Most recipes for “Easy to Peel Hard Boiled Eggs” are formulated for standard grocery store eggs that have been sitting around for a while and are nearing their expiration date.  Many of these methods specifically recommend using older eggs to make them peel easier.  This hard boiled steamed method works great with fresh eggs, even farm fresh eggs like we use.

Semi Peeled and Whole Fresh Eggs Hard boiled & Steamed

Steaming hard boiled eggs might seem like a strange way to hard-boil eggs, but it truly helps the eggs peel easily, without fighting with the egg white with free eggs.  We have tried steaming standard white shelled cheap grocery store eggs and this method has not worked as well. So, please be aware that this method is for fresher organic cage free eggs.  We have used this method with organic cage free eggs from Costco or our own local farm fresh eggs. If you want easy to peel eggs using ANY EGGS, store bought or fresh, the Shock Method will work for any eggs as well.

Perfectly Peeled Steamed Fresh Eggs

When we first read of the steaming method we were very skeptical. My husband and I have struggled to get hard boiled eggs to peel smoothly for years. We tried many different methods and didn’t want to switch back to standard store bought white eggs just to get the perfect peel eggs. This method has finally proven itself to us. We use a Steamer Pot to cook the eggs.  Yes, it takes a bit longer than the traditional hard-boiling method, but it’s worth it if you want to easily peel those fresh eggs! Make sure your steamer basket is large enough to fit the eggs in a single layer only. If you stack the eggs, the ones stacked on top top will not peel as well.

Easy Peel Steamed Fresh Eggs

For years we didn’t even attempt to make deviled eggs because we dreaded the messy and disappointing peeling process.  We tried every trick possible; egg timers, using foil, different boiling methods, peeling cold/hot, even blowing air under the shell after cooking…you name it, we tried it. It was impossible for us to get good looking and easy to peel eggs. It was frustrating enough for us to quit even trying for a while until we heard of steaming hard boiled eggs. Now we’re back to enjoying eggs and even making those tasty little deviled egg treats on occasion.

How Long To Steam Hard Boiled Eggs?

Once your pot is at full steam the eggs typically take about 15 minutes to steam to hard boiled. Then if you transfer them to an ice bath for 5 minutes, you’ll have no trouble peeling. This steaming time is for standard large eggs so keep that in mind the steaming time will vary for extra large or smaller eggs. Add a minute for extra large eggs and take off a minute for smaller eggs.

Easy to Peel, partially Peeled Hard Boiled Steamed Fresh Egg

We’d love to hear how these peel for you using different types of eggs, so please share your comments with us.  Happy Peeling!

Semi Peeled and Whole Fresh Eggs Hard boiled & Steamed

Easy to Peel Hard Boiled (Steamed) Fresh Eggs

We usually use our own farm fresh eggs from our chickens but sometimes we use store bought organic cage free brown eggs when in a pinch.  Steaming hard boiled eggs many vary at higher elevations. We use this method at sea-level.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course How To
Cuisine American
Servings 12
Calories 63 kcal



  • Boil about 1 inch of water if using a steamer pot or 1/2 inch if using a low sitting steamer basket. (you do not want the boiling water to roll over the eggs)
  • Gently place eggs in steamer basket, SINGLE LAYER ONLY! (Make sure your basket or pot is big enough to fit them this way, I can steam about 15-16 eggs in a large pasta strainer pot at a time)
  • Once the water is boiling and you see steam, place steamer basket in the pot, cover with lid and set timer for 15-16 minutes (depending on egg size).

Directions for Cold Hard-Boiled Eggs

  • While eggs steaming make a large ice bath in a bowl. (This is only if you're making cold hard-boiled eggs like for a dish or deviled eggs)
  • Once eggs are done steaming for full time use tongs to gently take out eggs and immediately transfer them into the ice bath. Let them sit in the ice bath for 5 minutes.
  • After the 5 mins, gently start tapping and rolling eggs to crack the shells and start peeling.

Directions for Warm Hard-Boiled Eggs to eat Immediately

  • Remove eggs from steamer basket with tongs and place into colander, running cold water over them for a minute or two, (once they're cool enough to not burn your hands) gently start tapping and rolling eggs to crack the shells to peel.
  • You should have perfectly peeling eggs!


Disclaimer- We are at sea level so your steaming time may vary.  How long to steam hard boiled eggs also depends on the egg size.  This is for standard Large eggs.  Adjust your times for different sized eggs.

Nutrition Disclaimer:

The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.


Calories: 63kcalCarbohydrates: 0.3gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 62mgPotassium: 61mgSugar: 0.2gVitamin A: 238IUCalcium: 25mgIron: 1mg
Keyword Farm Fresh Eggs, steamed eggs, steamed farm fresh eggs
Tried this recipe?Let us know how it was!


  • Your idea got me wondering. I love the taste of soft-boiled eggs. The taste of an egg not cooked with or in any type of butter, oil, or (like grandma did) bacon grease and without any seasoning like salt or pepper is for me a great treat. I’ll admit it sounds strange but I like eggs cooked without adding the flavors that come with the traditional cooking methods. My trouble is it is always hit or miss and usually miss when I try to cook a soft-boiled egg. I either undercook them or overcook them. I’ve read and tried many ideas that others have published and it is still hit or miss. I thought, “hey let’s poach them”, well that’s an adventure itself and I found that besides losing a percentage of the whites the yolks usually (always) are medium-hard. I watched a YouTube video on how to cook, “the perfect”, poached egg and I’ll grant you they looked lovely but: 1) the cook did not slice any open so I wasn’t sure how the yolks turned out and 2) his secret to the perfect poached egg was to add one-half cup of white vinegar to the water. Well, there goes the no added flavor idea right out the kitchen window. When I read the above article with your great idea on how to cook hard-boiled eggs that peeled easily every time I thought, “cool idea, and who cares if it takes longer because a hard-boiled egg that is trouble to peel can cost you a lot of the white”. Then the light bulb when off in my old brain and I got excited and thought why not steam my eggs? You wrote it took fifteen minutes to cook hard-boiled eggs once the steam got going well so I thought I’d seek your advice. So, what do you think(?)….seven minutes, maybe nine? I’m going to start at seven and go from there but I’d still like your thoughts if I may. Then while typing this out I had a scary-horrible thought. Do you think the side of the egg facing down, because it receives the steam heat first might cook a bit faster than the top part because it is receiving the heat first and it is touching the metal basket it is nesting in? I know, my mind thinks different! I thought I had found a solution just minutes before I read your idea for hard-boiled. It suggested suspending the eggs wrapped in plastic wrap in simmering water and it all sounded good until I read the cooking instructions and discovered that the plastic wrap needed to be brushed with olive oil first. Well, olive oil has a strong taste so there went that idea. I’m going to give it a try using your idea of steam this next weekend so if you have any thoughts let me know and if you are interested in the results, I’ll be happy to share my findings with you.
    Thanks, and sorry…everyone tells me I write too long texts, messages, and emails, but I’m a closest novelist so those around me are doomed to suffer. Don Whitted…..maybe I’ll become a blogger and aim my thoughts at the 60+ group!

    • Hi Don! I think you officially wrote the longest comment to date on my site. =) I’m not sure how to help you with your query, but I do agree with you that maybe you would get some satisfaction out of starting your own blog. It does involve a lot of trial and error and writing…I also agree that a perfectly soft boiled egg is delightful. I wish you the best in your trials.

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5 from 1 vote (1 rating without comment)

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