Steamed (hard boiled) Eggs

First of all, be sure to start with the best eggs.
Fresh, PASTURE-RAISED eggs are the only ones we should ever buy! 

Have you tried this method?

The eggs cook more uniformly and peel easier when done this way. Since I like mine a little less dry than most people, I only expose mine to the heat for 10 minutes. If you like them a little more 'done,' I'd leave them over the steam for 12 minutes.

Get the water boiling, then place the basket with the eggs over the steam. Cover and set the timer for however long works best for you.

Remove from the heat, carefully drain the hot water, run cold tap water over the eggs in the pot for a couple minutes. Leave them in the cold water another 5 minutes or so to be sure the cooking process has been stopped.

Dry them, then store in the refrigerator, where they'll stay fresh for about a week.

This morning I had one for my favorite kind of breakfast. Fresh ingredients, good protein, vitamins, minerals and healthy fats - all for a total of about 250 calories. Later, I'll use some to make a big bowl of tuna-egg salad. . .Lin