Be sure to use large eggs that have no cracks and are cold from the refrigerator. You can use this method for fewer than six eggs without altering the timing. This recipe calls for a steamer basket, but if you don’t have one you can use a spoon or tongs to gently place the eggs directly in the water. It does not matter if the eggs are above the water or partially submerged; they will cook the same.
6 large eggs
1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer steamer basket to pot. Cover saucepan, lower heat to medium-low, and cook eggs for 13 minutes.
2. When eggs are almost finished cooking, place 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice water bath; let sit 15 minutes. Peel and use as desired.