The Case For Steaming Your Hard-Boiled Eggs Every Single Time - Chowhound

Proving something works is all about repetition and replicating results, and chef and food journalist J. Kenji López-Alt did just that to test out all the methods of preparing hard-boiled eggs to identify the best way. Does a cold-water start result in eggs that are more easily peeled? Does cooking the eggs in a muffin tin in the oven lead to rubbery whites? He shared his trials and experiments with The New York…