Does anyone else think that preboiled eggs taste funny?
You don’t need a new contraption to steam your eggs. Just use any old cheap vegetable steamer in a large pot with a lid. This is how I do it. I don’t get unitaskers anymore, either.
Interesting thread, though I’m skeptical about a lot of it, with the single exception that older eggs do seem to peel more easily than fresher ones. Other than age, ease of peeling seems to depend mostly on the hen that laid them. I’ve never tried steaming, though.
I particularly have a problem with putting eggs into boiling water. Fridge-cold eggs plunged into boiling water tend to crack and create a mess. The method I’ve always favoured is putting them in a pot of cold water, bring to a boil, then remove from heat and let sit for 11 minutes. This always produces perfect hard-boiled eggs, but whether they peel easily or not depends on all these other mysterious factors.
I hated the cracked eggs which I often got even with the cold-start method due to the eggs bumping each other. Steaming them eliminates that problem.
Hmm. It seems to me cold eggs either crack within two seconds of hitting boiling water, or not at all. Which made me think sudden heat increase → higher pressure → egg semi explodes it shell for m ore room. Just a theory, though.
Perhaps just letting the eggs warm to room temperature first would be good? But I don’t always think things out ahead of time.
BTW, I do have a steamer basket, use it for vegetables a lot. Never thought of using it for eggs – will give it a try once we’ve dealt with all the Turkey leftover.
As mentioned above, pressure-cooking hard-boiled eggs makes them easier to peel, due to the way high pressure changes the cooking process. When the pressure rises, it increases the water’s boiling point, which allows the eggs to cook at a higher temperature. This extra heat helps the proteins in the egg whites coagulate thoroughly and more evenly, so they don’t stick to the membrane lining the shell. Also, the pressure drives steam into the space between the shell and the egg white, loosening the membrane and reducing its grip. This makes peeling smoother and easier.
I make hard boiled eggs in my Instant pot using the 5-5-5 method:
Pressure Cook (5 Minutes): Place eggs on a steam rack inside the Instant Pot, then add a cup of water. Seal the lid and set the pot to pressure cook on high for 5 minutes.
Natural Release (5 Minutes): Once the cooking cycle ends, let the pressure naturally release for 5 minutes. This allows the eggs to finish cooking gently without cracking.
Ice Bath (5 Minutes): After the natural release, carefully quick-release any remaining pressure and place the eggs in a bowl of ice water. Let them sit for 5 minutes to stop the cooking process and make peeling a breeze.
Perfect, peelable eggs eggsactly as I like them. 
We keep our eggs at room temperature. It really makes everything easier.
This morning I hard-boiled the last two eggs from a previous batch. They were definitely not fresh and may even have been past their best-by date, but contrary to my own supposition, age doesn’t guarantee easy peeling. Much seems to depend on the particular flock of hens. Some of the methods proposed above, like pressure-cooking, might work reliably – I don’t know.
I did find myself wondering how commercial operations manage to produce peeled hard-boiled eggs, for instance like pickled eggs. And here’s the answer – I want one of these! 
You can choose between models that automatically peel between 5000 to 10000 eggs per hour. Ain’t technology wonderful? 
Add a little vinegar to the water.
Apparently it takes 32 minutes to make the “perfectly” boiled egg.
I welcome someone to try it and report back. I don’t believe I have a way of knowing the exact temperature of my water, and maintaining it.
I love this correction at the end
An earlier version of a picture caption in this article gave the wrong temperature for boiling water. It is 212 degrees Fahrenheit, not 230.
That goes to their credibility
Again, try a little vinegar. Takes about 8-10 minutes. Nowhere near half an hour.
I thought US eggs have to be refrigerated because they are washed - a crazy practice which removes the natural protective coating.