PERFECTLY STEAMED BOILED EGGS

Tested and photo: Petro Borchard

I have been notoriously not the type to try my hand at boiled, stuffed eggs. By the time I have the shells off, they look like scrambled eggs.
I was a bit skeptical when I read these instructions online, but I will never cook eggs any other way again.
The egg whites are not rubbery and the shells come off relatively easily, without being destroyed in the shelling process.
I normally use XL or Jumbo eggs.
The steaming time for these works for me at 11 minutes.
After that time, they should be immediately plunged into ice water, to prevent overcooking.
If I know I am going to do a bunch of eggs to make stuffed eggs, I turn the eggs upside down overnight to allow the yolks to sink more into the center before steaming them.
Add 1 inch of water to a large pot.
Place steamer insert inside, cover, and bring to a boil over high heat.
Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.
Serve immediately if serving hot.
If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling.
To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. The water helps get under the shell and lift it off the egg.