Most of us already know how to hard-boil eggs. Plop them into a pot of boiling water (or, hell, the oven) and voilà: salad toppings for a week! But we recently discovered a much faster way to cook them that not only saves time but also ensures that each egg has the perfect consistency throughout.
What you need: A large pot, a carton of eggs and a steamer basket.
What you do: Fill the pot with one to two inches of water. Insert the steamer basket, cover the pot and bring the water to a boil. Add several eggs to the basket; replace the cover and steam them for six minutes if you want them soft-boiled (perfect for, say, topping off a bowl of ramen) or 12 minutes for hard-boiled eggs.
Why it works: Steaming the eggs in a basket--as opposed to dropping them into the pot directly--keeps them safe from cracks. Plus, the heat is more evenly distributed so that all sides of the egg are cooked through without ever getting rubbery. And since you’re using so little water, it takes much less time to bring it to a boil.