Of course, there are variables. Large egg sizes can vary, as does the temperature of refrigerators, so your time to hard boiled egg nirvana may vary. For me, 6 to 7 minutes gives me a perfect runny yolk; 9 to 10 minutes gives me what you see in the video, or a “soft hard boiled egg,” if you prefer; and 11-12 gets you closer to the fully-cooked, classic yolk.
My suggestion is to get a dozen eggs, and do some tests. This steaming method is very precise, and repeatable, once you lock it in. By the way, there doesn’t seem to be a big difference whether you cook one egg or six, but I’ve never actually tried this with a whole dozen, so if you do, let me know the results. I hope you give this a try soon. Enjoy!
3 quart saucepan with lid
1 1/4 cup water
6 large eggs, straight from the refrigerator