To steam eggs until they are cooked through, it typically takes around 5 to 7 minutes. The exact cooking time can vary depending on the size of the eggs and the strength of the steam. Smaller eggs or those with thinner shells may cook faster, while larger eggs or those with thicker shells may require a bit more time. It's important to ensure that the eggs are fully cooked to prevent the risk of foodborne illness.

The reason for this cooking time lies in the heat transfer process during steaming. When eggs are placed in a steamer, the heat from the steam penetrates the egg whites and yolks, gradually raising their internal temperature. The goal is to reach an internal temperature of at least 160°F (71°C) to ensure that the eggs are safe to eat. According to the United States Department of Agriculture (USDA), eggs should be cooked to an internal temperature of 160°F to kill any potential Salmonella bacteria.

The cooking time for steamed eggs is influenced by several factors. First, the size of the eggs plays a significant role. Larger eggs have more volume and mass, which means they require more heat to reach the desired internal temperature. Additionally, the thickness of the eggshell can affect cooking time, as a thicker shell may slow down the heat transfer. Lastly, the strength of the steam is crucial; a stronger steam will cook the eggs faster than a weaker steam.

Research conducted by the USDA indicates that steaming eggs at a consistent temperature of 160°F (71°C) for 5 to 7 minutes is sufficient to ensure they are cooked through. This cooking time is based on the assumption that the eggs are placed in a steamer with a sufficient amount of water to maintain a steady steam flow. If the steam is too weak or the water level too low, the eggs may not cook evenly or may take longer to reach the desired temperature.

In conclusion, steaming eggs until they are cooked through typically takes 5 to 7 minutes, depending on the size and shell thickness of the eggs, as well as the strength of the steam. It is crucial to cook eggs to an internal temperature of at least 160°F (71°C) to ensure food safety and prevent the risk of foodborne illness.