Steaming may be the best way to make perfect soft-boiled eggs that are dead simple to peel. Do it in the rice cooker for consistent results each time.
I tried this the other day and the egg shells practically jumped off the eggs. Instead of multiple little shards of egg shells, the shells peeled off in one or two big pieces.
Put a cup or two of water in the rice cooker, add the eggs to the steamer insert (if you have one), and use the rice cooker’s steam function. Timing will depend on your rice cooker. Instructions around the web suggest anything from 7 minutes to 25 minutes, depending on how you like your eggs. I did mine for 15 mintes and they came out a little overcooked, so am experimenting with 12 minutes.
Once you find the perfect time for you, this will likely be your go-to method for cooking eggs. They’ll come out the same, easiest to peel eggs each time.
Oh, rice cookers, how we love you.