Can anyone relate an exact, foolproof method of steaming eggs, to yield hardcooked eggs? I'd appreciate whatever clear, concise instructions are available on the process, including what not to do.
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This may not be the fool-proof magical solution you are looking for, but I normally steam duck eggs or large hens eggs in a bamboo steamer over a pan of boiling water on medium-high heat for 15 minutes. 12 minutes would be adequate for a medium hen's egg.
These are the timings for a hard boiled egg, UK sizes, and always produce a delicious, perfectly cooked egg with a bouncy white and smooth, fudgy yolk.
canardgras
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Kenji Lopez is who I'd consider to be the authority on in-shell egg cookery. There's a simple recipe:
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.
as well as an article with a lot more detail, in particular about how he arrived at that recipe.
