Directions :

1. Fill a medium saucepan with 1 inch of water (about 2 cups) and bring to a rolling boil on high heat. Place eggs in a steamer basket and transfer to the saucepan. Cover and reduce heat to medium-low. Cook for 6 ½ minutes.
2. Meanwhile, set up an ice bath by fill a large bowl with ice and water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes.