You'll need a pot with a tight fitting lid, a steamer basket that will fit inside, a slotted spoon and a bowl large enough to hold all of the eggs covered in ice water.

Fill your pot with a few inches of water, you’ll want the water level to be just below the steamer basket.

Place the steamer basket in the pot, cover with a lid and turn on the heat. Let it go until the water is boiling and it’s producing steam.

Carefully lay your eggs inside the steamer basket in a single layer using the slotted spoon (remember the steam is VERY HOT). Put the lid back on and start your timer immediately (from 6-13 minutes, depending on how you want your eggs cooked, see notes)

Just before the time is up, fill the bowl with ice and a few inches of water (this is your ice bath).

As soon as the time is up, use the slotted spoon to move each egg from the pot to the ice bath. Let the eggs cool in the ice bath for 15-30 minutes before peeling.

Eggs can be stored in the refrigerator once cooked for 7 days. See post for tips on peeling