Textures Are Softer And Smoother, These Are The Stages Of Steaming Eggs Well

Illustration of steamed eggs. (Freepic)

JAKARTA - Eggs are one of the foods that many people are interested in, because they are rich in nutrients, especially protein. To eat eggs, most people usually process them by boiling.

However, eggs can also be processed by steaming which has privileges compared to boiling. Steamed eggs have a finer and softer texture, their skin is more easily peeled, even considered to have a more delicious taste.

Quoting Cook's Illustrated, on Monday, November 17, 2025, the ideal cucus telus to produce eggs with various levels of maturity. Starting from eggs with a slightly liquid yellow texture, slightly congested, to a perfect solid.

This happens because by steaming, the use of water is less and the eggs do not intersect with water. This allows the water temperature to return faster after the eggs are inserted, so that the cooking process can be more appropriate.

This process is different from boiling, where the water temperature drops when the egg is inserted into a pot filled with hot water. This change in temperature can lead to improper cooking of eggs.

When boiling the eggs, the water temperature drops as soon as the eggs are put into a pot filled with hot water. Then it takes a few more minutes to restore the water temperature. This change in temperature causes an inappropriate cooking, "wrote the page.

As for several steps to perfectly close the eggs, you can see below.

- Use a medium-sized pot, filled with water about 1.5 cm high, boiling with moderate to high flames.- Put the steaming basket, put the egg in it, then cover the pot.- Kukus for about 6.5 minutes to get the texture of the steamed egg whose yellow is still dominantly liquid. - If you want a rather tight yellow, then it can be steamed for 8 minutes, and if you want the egg yellow to be solid, you can steam it for 13 minutes. - After that, move the egg steamed pot to the plate washing bath area. - Immediately hold the steamed egg with cold water for 30 seconds to stop the cooking process, and the steamed egg is ready to peel its skin to be eaten.