- Place a steamer basket in a large stockpot. Fill with 1-inch of water or enough water to reach the bottom of the steamer basket.
- Bring water to a boiling and producing steam. Turn off the heat and gently place the eggs at the bottom of the steamer basket in one layer. Turn the heat to medium-high, and cover the pot. Allow the water to boil and steam the eggs for precisely 15 minutes.
- Using a slotted spoon or tongs, remove the eggs and place in a bowl of ice water. Allow them to cool for precisely 15 minutes.
- The egg shells should lift from the egg in 2 or 3 large pieces.
- Use as desired.
Chef Andrew from Ankeny #1, KCCI-TV recipe, April 8, 2016.