In five-star hotels, eggs aren’t cooked in rapidly boiling water, but rather steamed or cooked to perfection in a sous-vide water bath.

The two top methods of professional kitchens:

Steaming (The fastest way to the perfect egg): The eggs are placed in a steamer basket over boiling water and cooked in the hot steam with the lid closed.

Advantage: Steam transfers heat more evenly than boiling water. The egg white coagulates gently and doesn’t become rubbery, while the yolk produces perfectly creamy results.

Added bonus: The shells are extremely easy to peel after being cooled in ice water.

Sous-vide (The method for maximum precision): The eggs are cooked in a water bath at a precisely controlled temperature (usually between 63°C and 65°C) for about 45 to 60 minutes.

Advantage: The egg white sets to a velvety soft texture, and the yolk develops a waxy, intensely creamy texture that is impossible to achieve with traditional cooking methods.

Guidelines for steamed eggs (medium size)

Cooking Level Steaming Time Texture

Soft/Soft 6–7 minutes Liquid to slightly thickened center

Medium 8–9 minutes Creamy yolk, firm white

Hard 11–12 minutes Fully cooked, but not dry