The author tested whether steaming eggs makes them easier to peel compared to boiling. They conducted an experiment using a total of twelve eggs, six boiled and six steamed, all cooked for nine minutes and then placed in an ice bath for three minutes. The results showed that four out of the six boiled eggs peeled cleanly, while two had the membrane sticking to the shell. In contrast, all six steamed eggs peeled perfectly, with the shells reportedly sliding off easily. This led to a 100% success rate for steaming versus 67% for boiling. The author was surprised by the significant difference and questioned whether the steam itself or the absence of direct water contact was the reason for the easier peeling. They also wondered if steaming requires a different cooking time than boiling, though their experiment yielded identical yolk texture with the same timing. The author shared their recipe for steamed eggs, highlighting that the only difference from boiling is the steaming method. They are curious if others have performed similar comparisons and what the scientific explanation might be for the easier peeling when steaming.