ALTON’S HARD-COOKED EGGS
In his latest book, Good Eats: The Final Years, culinary guru Alton Brown says steaming, not boiling, is the best way to hard cook eggs that are easy to peel with a creamy (not rubbery) white. It’s a simple way to cook a lot of eggs at once.
Fill a medium saucepan with 1 inch of water and bring to a boil.
Place 6 large eggs in a folding steamer basket. Carefully lower basket into saucepan. Cover; cook 11 minutes for a set egg with a slightly creamy yolk. Transfer eggs to a large bowl of room temperature water. Let stand a minute or until cool enough to handle. Peel; halve with a sharp knife. Serve sprinkled with salt and pepper, everything bagel seasoning or sesame seeds. Makes 6.