Steaming your hard-boiled eggs is an easy way to ensure they come out perfectly cooked, more tender, and as easy to peel as hard-boiled eggs cooked in boiling water.

To start, bring an inch of water to a boil in a big pot with a steamer basket inside. Put your eggs in the steamer, cover, and cook for 12 minutes before moving them to ice water.

Be sure to wait about 15 minutes before peeling the eggs. The steaming process will be just as fast or faster, as you only need to boil one inch of water versus an entire pot.

Taste-wise, eggs that are steamed turn out to be more tender than eggs boiled in water because the indirect heat from the steam is more gentle than boiling water.

Chef and food journalist J. Kenji López-Alt told The New York Times that he tested out all methods of preparing hard-boiled eggs and found steaming to be the best technique.