Boil your eggs by steaming them for excellent results based purely on timer and no need to use anything to cook with other than water since the temperature of steam is extremely consistent. This works very well for results ranging anywhere from barely soft-boiled to quite hard-boiled. Of course, after removing from steaming basket, you'll still need the normal cold shock techniques for removing the shell.
Steam in an unpressurized pot and boiling water are both 100 C. It seems like anything that would disturb the temperature of the boiling water would have a bigger effect on steam since the steam has less mass. What am I missing?
