Intact shell eggs cooked using the commercial soft-boiled egg steamer yield undesirable texture for both egg white and egg yolk. Besides, texture developed from such unique cooking condition is far to be understand. Thus, being the dominant and promising tool for food process modeling, Computational Fluid Dynamics is used in the assessment of the soft-boiled egg steamer performance. In the present study, a CFD model is developed to determine the transient temperature distribution of the soft-boiled egg using the finite volume method from the commercial STAR-CCM+. COnductio heat transfer is solved inside the egg while convective heat transfer is solved at the shell domain.