How To Steam An Egg: My Mom’s Delicious Breakfast Secret

Last month, NY Magazine ran an awesome wellness-based article about my day-to-day routine. Not long after it came out, many of you began asking me the same thing: what the heck are steamed eggs?

Good question!

On most mornings I prepare two steamed eggs over easy with a side of tomato and avocado. It’s something my mom taught me to do years ago, and now she’s teaching you! Here’s my mom with all the egg-citing details…

A photo posted by Julianne Hough (@juleshough) on

A photo posted by Julianne Hough (@juleshough) on

I love fried eggs, but I don’t like a lot of grease and I don’t like to flip the eggs over in case they might break open. So instead, this is what I do:

1. Heat 1 tablespoon of olive oil in a frying pan

2. Carefully crack open and place 2-3 eggs in the pan

3. When the whites look almost cooked, add 1/4 cup of water

4. Cover the eggs with a glass lid and let them steam until the yoke is somewhere between runny and hard.

They end up being a fried egg with a poached yoke. The perfect egg to dunk my toast in!

Yummy for my tummy, from Julianne’s mommy.

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Comments 11

  1. Try real eggs benedict sometime. Hardly anyone does it right. Miss on the poached eggs or just ladle on some yellow looking goop. Good/real Hollandaise sauce makes the game.

  2. That’s a great tip. Every time I flip my eggs they break and I like to dip my toast too. In fact, growing up we called them dippy eggs! Thanks for sharing.

    1. I’ve done my eggs this way for 40’years. And you do not need that much water. A couple of tblspns is enough. You just want to creat steam to cook the top

  3. Excellent recipe. I have tried this twice since the item was posted and have to say it makes the best eggs ever. Thank you Julianne’s mum.

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