So, I get the New York Times Cooking e-mails and this popped into my
onbox ..... The pre-ramble:

If your goal is perfectly smooth, blemish-free boiled eggs that jump out
of their shells every single time, I’ve got bad news: No technique in
the world can promise that level of perfection. But armed with data from scientific tests done with more than 90 testers and more than 700 boiled
eggs, this technique for boiled eggs - technically steamed, as they cook
in just an inch of water - will maximize your odds. Fresher eggs will
take slightly longer to peel, but they should peel just as cleanly as
older eggs. The eggs in this recipe should be cooked straight from the refrigerator; reduce cooking times by 1 minute if using room-temperature
eggs.

The "Bright Idea"

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Perfect Steam-Boiled Eggs
Categories: Five, Eggs
Yield: 1 dozen

12 Eggs (see note)

Find a lidded saucepan large enough to allow your eggs
to comfortably fit on the bottom in a single layer.

Add 1" of water, cover, and bring to a boil.

Gently lower eggs into the saucepan using a slotted
spoon or a steamer basket. (It’s O.K. if the eggs are
partly submerged on the bottom of the pot, or elevated
on a steamer rack and not submerged at all.) Cover pan
and cook eggs, adjusting the burner to maintain a
vigorous boil, 6 minutes for a warm liquid yolk and firm
whites, 8 1/2 minutes for a translucent, fudgy yolk, or
11 minutes for a yolk that is just barely firm all the
way through.

Drain eggs, then peel and eat immediately, or transfer
them to a plate and allow them to cool naturally before
storing in the refrigerator for up to a week directly in
their shell. (A small dot made with a permanent marker
on the top of each cooked egg will ensure you don’t mix
them up with the raw eggs.) Do not shock them in an ice
bath after cooking; this makes them more difficult to
peel.

NOTE: On a regular home burner, you can cook as many
eggs as will fit in a single layer in your pot, up to
around a dozen. (Any more and the temperature in the pot
will affect cooking.) A steamer basket is not necessary,
but it can help you raise and lower eggs gently,
preventing accidental cracks. If you have trouble with
eggs cracking during cooking, use a pushpin to poke a
small hole through the shell on the fat end of the eggs.
(This can also help minimize the dimple that forms on
the cooked egg white due to an internal air pocket.) The
eggs in this recipe should be cooked straight from the
refrigerator; reduce cooking times by 1 minute if using
room-temperature eggs.

By J. Kenji López-Alt

Yield: About a dozen eggs

RECIPE FROM: https://cooking.nytimes.com

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