In a large saucepan or pot with enough room for the eggs to fit in a single layer, add 1 inch of water and a steamer basket (ideally, but not required). Cover and bring to a boil.

Once boiling, gently lower eggs into the basket or place at the bottom gently.

Cover the pot and cook the eggs for up to 11 minutes (at most, and as little as 6 minutes for a liquid yolk and just-firm whites). Drain eggs and then peel and eat immediately. You can also allow them to cool naturally before storing them for up to a week in their shell.