In a big pot with a metal steamer inside, bring 1 inch of water to a boil. Add your eggs directly from the fridge to the steamer—we could fit 6 without overcrowding. Cover the pot and let the eggs cook for 12 minutes (6 minutes for soft boiled). If you plan to eat them cold, transfer the eggs to an ice bath, let them chill out until you can handle them, then peel them.
In the end, the eggs were indeed perfectly cooked—the whites tender and the yolks anything but chalky. We did find peeling to be a little tricky (we lost a bit of whites in the process), but we overall would use this method when we want a handful of hard-cooked eggs for a springtime salad or a not sad desk lunch.
What's your favorite way to hard cook eggs? Do you like the muffin pan method? Who knows: We may try another method next week!