Hardcooked eggs by steaming (not boiling) Can anyone relate an exact, foolproof method of steaming eggs, to yield hardcooked eggs? I'd appreciate whatever clear, concise instructions are available on the process, including what not to do.
This may not be the fool-proof magical solution you are looking for, but I normally steam duck eggs or large hens eggs in a bamboo steamer over a pan of boiling water on medium-high heat for 15 minutes. 12 minutes would be adequate for a medium hen's egg.

These are the timings for a hard boiled egg, UK sizes, and always produce a delicious, perfectly cooked egg with a bouncy white and smooth, fudgy yolk.