Steamed Eggs

Preparation

Steaming eggs is an excellent method, especially if you struggle with peeling hard-boiled eggs. It not only makes peeling significantly easier, but the process and timing is also very similar to boiling in terms of timing—except the eggs are not submerged in water. 

1. Fill a large bowl halfway with ice water, set aside.
2. Fill the HexClad 8-Quart/7.5 L Hybrid Stock Pot with about two inches of water and bring to a boil over high heat. Arrange eggs in a single layer in the HexClad Steamer Basket for the 8-quart Stock Pot. Set basket into stock pot and cover. Steam eggs over high heat until desired doneness, 6 minutes for soft boiled, 8 minutes for jammy, 10 minutes for medium boiled or 12 minutes for hard boiled.
3. Transfer steamed eggs into the bowl with ice water and let cool for 5 minutes. Remove eggs from ice water, peel and use as desired.