A few years ago, I began to steam hard-boiled eggs. 3–4 cups of water in a 3qt saucepan with a steamer basket and a lid. Bring the water to a hard boil with the

A few years ago, I began to steam hard-boiled eggs. 3–4 cups of water in a 3qt saucepan with a steamer basket and a lid. Bring the water to a hard boil with the lid on, remove the lid, lower temp to just a gently rolling boil, lower in the steamer basket with 6–7 eggs, re-lid and cook for 13 mins. Pull the basket and eggs and place in the prep sink filled with iced water. Let cool for 15 mins. Perfectly hard-boiled eggs that are remarkably easy to peel, often comes off in one or two pieces. Shorter steaming times produce ever softer-boiled eggs but all remain easy to peel. One thing I have noticed is that different eggs from different suppliers require different steam times to yield the same results. Some 30 secs to 1 minute shorter, and some can take 2–3 mins longer. But, when they come from my usual supplier (Kroger/QFC AA large) they take exactly 13 mins for a fully, but juuust set yolk.