Ingredients:

  • 6 large eggs
  • 1 cup water
  • 2 cups ice
  • 2 cups cold water

Instructions:

  1. Pour 1 cup water into a medium pot and bring it to a boil over high heat.
  2. Place a steamer basket into the pot and carefully add the 6 large eggs using tongs.
  3. Cover with a tight fitting lid and reduce the heat to medium high.
  4. Let them steam for exactly 12 minutes for a firm, creamy yolk.
  5. While they cook, combine 2 cups ice and 2 cups cold water in a large bowl.
  6. When the timer goes off, immediately move the eggs into the ice bath.
  7. Leave the eggs in the cold water for at least 15 minutes.
  8. Gently tap the egg on a hard surface to crack the shell all over.
  9. Give them a quick rinse to remove any tiny shell fragments and pat dry with a towel.
  10. Slice one open to see that beautiful, centered, velvety yolk.