Big-Batch Steamed Eggs
In a 4- to 5-quart pot place steamer basket over simmering water (basket should not touch the water). Add 12 eggs to the basket in a single layer (f you have to layer the eggs to fit, add a minute to your cook time). Cover; steam 17 minutes. Transfer eggs to a bowl of ice water. When cool enough to handle, gently crack each egg on the counter, then peel, starting from the wider end. Cover and chill up to 5 days.
