The quest of the perfectly boiled egg

[Jenoch]

9. I realize your method allows for various cooking

temperatures and various doneness of the eggs, but I have a foolproof way to hard cook eggs with the additional benefit of the easiest to peel eggs ever.

The answer is not to cook them in water, but to steam them. I use a stockpot with a pasta strainer.

Put about 1-1/2 inches of water into the kettle and bring it up to boil. Meanwhile put a dozen eggs (or how many you wish to cook) into the pasta strainer portion of the kettle. When the water boils, reduce it to a simmer, put the eggs in the kettle and cover. Steam for 13 minutes or so, it depends on the size of the eggs and whether they are cold from the refrigerator or room temp. I use large eggs right out of the refrigerator.

Put water and ice into your kitchen sink. After 13 minutes or so, put the strainer with the eggs into the ice bath for 5 minutes. After they are cooled I put them on a kitchen towel on the cupboard to let them air dry for a few minutes, then back into the carton after they get marked with a Sharpie and into the refrigerator.