Tasting Life Abundant

We LOVE soft boiled eggs in our house.  And after much trial and error, trying all the tips you can find on the internet, I found the perfect way to make easy to peel, jammy-yolked eggs every time: I steam them. Yep, they're not actually boiled at all. No hard, chalky, green yolks or rubbery white here! The steam cooks them more gently, and I have noticed the eggs are far less likely to crack during cooking as well. I have a large stockpot that has a steamer basket I can put in, which sits a quite a bit over the water. It fits 17-18 eggs at once. I steam them for exactly 9 minutes and then plunge the eggs into cold water. Ideally you would have ice water but I never think ahead that much... but they turn out great anyway. I let them cool on a large bowl of water for a minute and then drain that water (which has warmed alot already) and refill the bowl with fresh cold water. After five minutes I drain and refill and swish the eggs around a bit just to evenly cool them. You