Are You Cooking Eggs the Wrong Way Without Realizing It?

Boiling eggs may seem like one of the most basic kitchen tasks, but is it really the best way to do it? Tossing eggs directly into boiling water might not be the healthiest or most effective technique. In fact, it could be costing you both nutrition and ideal texture without you even knowing.

So what’s the issue with this go-to method? And what’s the chef-endorsed alternative that maintains nutrients, protects the shell, and brings out better flavor?

Why Boiling Eggs in Water Might Not Be Ideal

While boiling eggs in water feels like the norm, it actually comes with a few downsides:

Cracked Shells

The rapid heating and agitation in bubbling water often cause eggshells to crack, which leads to leaking whites and a messy finish.

Loss of Nutrients

Some essential compounds in eggs, including sulfur-based nutrients and trace minerals, can either react with chemicals in tap water or leak out through small fractures in the shell, reducing the egg’s nutritional value.

Tough Texture

Traditional boiling can result in rubbery whites or crumbly yolks, especially when timing is off, making for an inconsistent bite.

How to Steam Eggs Like a Pro

What You’ll Need:

• A lidded pot
• A steamer basket or rack
• Fresh eggs
• Around 1 inch of water

Instructions:

1. Pour about an inch of water into the pot and bring it to a gentle boil with the lid on.

2. Place the eggs in a steaming basket above the water (not submerged).

Cover and steam:

Soft-boiled: 6–7 minutes

Medium: 9–10 minutes

Hard-boiled: 12–13 minutes

Transfer eggs to an ice bath for 5 minutes to halt cooking and make peeling easier.

Bonus: This method prevents the unattractive gray ring that often forms around the yolk when eggs are overcooked.