Can anyone relate an exact, foolproof method of steaming eggs, to yield hardcooked eggs? I'd appreciate whatever clear, concise instructions are available on the process, including what not to do.
This may not be the fool-proof magical solution you are looking for, but I normally steam duck eggs or large hens eggs in a bamboo steamer over a pan of boiling water on medium-high heat for 15 minutes. 12 minutes would be adequate for a medium hen's egg.
These are the timings for a hard boiled egg, UK sizes, and always produce a delicious, perfectly cooked egg with a bouncy white and smooth, fudgy yolk.
Kenji Lopez is who I'd consider to be the authority on in-shell egg cookery. There's a simple recipe:
Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.
as well as an article with a lot more detail, in particular about how he arrived at that recipe.