It might seem like a lot of extra effort to make steamed eggs instead of boiled eggs, but the little bit of extra effort is worth it. I think I first heard about steaming eggs from Alton Brown on Good Eats. Instead of the grayish outer layer on the yolk, you get a clean, yellow yolk. The white is also a bit more “creamy.” On top of all that, the eggs are much easier to peel and at least for me, fewer end up breaking/leaking.
- Steam eggs. I used the steamer insert from my pressure cooker this time, but I have used just a plate and a bowl to hold the eggs before. Steaming with a steamer insert on a rice cooker should also work (and be more efficient since you’d get rice and eggs simultaneously), and although I have never tried it, I’m guessing that the steamer inserts for making steamed vegetables would also work.
- Put eggs in cold water afterward to make peeling easier.