Our preferred method for Easy-Peel Eggs with perfectly cooked yolks and set whites is achieved by steaming the eggs, not boiling.
Fill a large saucepan with about 2 inches of water and place a stainleess-steel steaming basket in the pan. Bring water to boil. Once water is boiling, use a slotted spoon or a spider to place large eggs on the steaming basket. Cover the saucepan with a tight-fitting lid and steam for 12 minutes.
While the eggs are steaming, set two bowls on your counter. Leave one empty and fill the other with ice water.
After 12 minutes, transfer the eggs into the empty bowl, jostle them around in the bowl to crack the shells, then tip them into the ice water to chill before peeling and serving.
