Eggs in shell can be steamed in about 13 minutes.

It depends on the egg temperature (room temperature or refrigeration), size and steaming egg heat, but the difference is not big. Under saturated steam, it will start to partially solidify in about 5 or 6 minutes, and it will be fully cooked in about 13 minutes. This fully cooked time refers to the time when the yolk and protein have reached a completely solidified state and the core temperature is 75 degrees for more than one minute. That's the bactericidal effect you expect. Ordinary steamers or whole boxes have a temperature of about 100 degrees under atmospheric pressure. Although the surface temperature of food can quickly reach 100 degrees, "the core temperature reaches 75 degrees and lasts for more than one minute" (which is necessary for the sterilization effect of Salmonella in eggs). time, so even if the eggs have basically completed the coagulation process in about 9 or 10 minutes, the best time to achieve the sterilization effect is about 13 minutes.