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Steam Cooking Times: 24+ Foods

Steaming cooks food faster than boiling because steam transfers heat more efficiently than water. It also preserves more vitamins - boiling leaches water-soluble nutrients (vitamin C, B vitamins) into the cooking water. The water level should stay below the steamer basket. If water touches the food, you are boiling, not steaming. Bring water to a full boil before adding food, and keep the lid on to trap steam.

Steam Cook Times Chart

Food Temp ? Time
Artichoke (Steamed)boiling25-40 min
Asparagusboiling3-5 min
Broccoliboiling4-6 min
Broccoli (Steamed)boiling4-6 min
Carrotsboiling6-10 min
Carrots (Steamed)boiling6-10 min
Cauliflowerboiling5-8 min
Cauliflower (Steamed)boiling5-8 min
Clamsboiling5-10 min
Frozen Broccoli212°F5-7 min
Frozen Cauliflower212°F5-8 min
Frozen Dumplingsboiling8-12 min
Frozen Green Beans212°F4-6 min
Green Beansboiling5-7 min
Green Beans (Steamed)boiling5-7 min
Hard Boiled Eggsboiling12-14 min
Idli (Steamed)boiling10-15 min
King Crab Legsboiling6-10 min
Lobster Tailboiling8-12 min
Musselsboiling3-7 min
Oystersboiling5-8 min
Snow Crab Legsboiling5-7 min
Soft Boiled Eggsboiling6-8 min
Whole Lobsterboiling10-16 min

Showing 24 foods. Click column headers to sort. Times are for standard portions at the recommended temperature.

Browse Steam Times by Category

Eggs (2)
Vegetables (10)
Seafood (7)
Frozen Foods (4)
Indian Foods (1)

Compare Steam to Other Methods

Need to convert temperatures? Use the temperature converteror check the weight-based cooking calculator.

All cooking times based on USDA FSIS guidelines. Always verify internal temperature with a meat thermometer. Cooking times are estimates and may vary based on your specific steam, altitude, and starting temperature. Last updated: .