By InstaCuppa Editorial · May 2026 · 7 min read

Egg Boiler Recipes: 7 Things You Can Make Besides Boiled Eggs

Most people use their egg boiler for one thing: boiling eggs. Then it sits in a corner.

But the egg boiler is a steam cooker. And steam can do a lot more than just eggs. Here are 7 things you can make with it.

1. Poached Eggs

Most people think poaching needs a pot and vinegar trick. Your egg boiler does it hands-free.

What you need: A small silicone or stainless steel cup that fits inside the egg tray.

Method:

1. Lightly grease the cup with oil or butter.
2. Crack one egg into the cup.
3. Add water at the "Soft" level to the heating plate.
4. Place the cup on the tray (where eggs normally sit).
5. Close the lid and run the machine.
6. The steam will set the egg white while keeping the yolk soft.

Total time: 8-10 minutes. Result: a proper soft poached egg without any fuss.

2. Soft Omelette (Cup Omelette)

This is popular in Korean and Japanese cooking. It works beautifully in any egg boiler.

Method:

1. Beat 2 eggs with a pinch of salt and your choice of fillings: cheese, chopped onion, capsicum, or herbs.
2. Pour into a greased cup or ramekin.
3. Steam for 10-12 minutes at the "Medium" water level.
4. The omelette comes out soft, fluffy, and fully cooked — no oil, no flipping.

3. Mini Idli

Yes, really. If your egg boiler tray has round cups (many do), you can use them as idli moulds.

Method:

1. Grease the egg cups lightly with oil.
2. Pour fermented idli batter into each cup — about 3/4 full.
3. Add water at the "Hard" level (longest steam time).
4. Close the lid and steam for 15-16 minutes.
5. Test with a toothpick. If it comes out clean, the idli is ready.

You can make 4-6 mini idlis per batch depending on your tray. They turn out soft and spongy — just like a proper pressure cooker idli.

4. Instant Dhokla

Use the same method as idli. Mix besan (chickpea flour) batter with Eno (fruit salt) right before pouring. Steam for 12-14 minutes. The dhokla puffs up beautifully in the enclosed lid space.

Serve with green chutney. This is a legitimate shortcut for a quick snack without firing up the stove.

5. Steamed Vegetables

Cut vegetables into small pieces and place them in the egg tray or a small bowl that fits inside. Broccoli, cauliflower, carrots, beans, and peas all work well.

Add water at the "Medium" level and steam for 10-12 minutes. The vegetables come out tender without turning mushy.

This is a fast, oil-free way to prep vegetables for salads or tiffin boxes.

6. Steamed Corn on the Cob

Cut a corn cob into 2-3 pieces. Place them standing upright in the tray. Add water at the "Hard" level. Steam for 14-16 minutes.

The corn comes out juicy and sweet. Rub with lemon and salt. No boiling pot, no waiting for water to heat up.

7. Steamed Egg Custard

This is a traditional dish across East and Southeast Asia. It is now popular in Indian households as a high-protein dessert alternative.

Basic recipe:

1. Beat 2 eggs with 200 ml warm milk and 1 tsp sugar.
2. Strain the mixture through a sieve to remove bubbles.
3. Pour into a small bowl or cup.
4. Steam for 12-15 minutes at the "Hard" water level.
5. The custard should be just set — slightly wobbly in the middle is correct.

Each serving has about 12-14 grams of protein and costs under Rs 10 to make at home.

Tips for Using Your Egg Boiler Beyond Eggs

• Always use a container that fits within the lid when closed — the lid must seal for steam to build up.
• Grease your moulds every time, even if they look clean. Egg sticks more than you think.
• Water level: For longer cooking (idli, dhokla, custard), always use the "Hard" line. For shorter cooks (vegetables, corn), use "Medium".
• Do not open the lid mid-cook. Steam escapes and cooking time resets.

Frequently Asked Questions