|my grandmother's steamer, curled up in its nest of bowls|
Just put the eggs over cold water in a metal basket or other steamer, cover, and bring a boil. Boil for 15 minutes. Place eggs in cold water until cool enough to peel.
The shells practically slide off and the yolk is a gorgeous yellow with no olive-green ring (a sign of overcooking). I love that this method also uses less water.
Lots of eggs in the fridge right now from generous farmer friends! I'm thinking of mustard eggs or dill eggs. Or just simply adding them to any summer vegetable meal.