I am 100% on board for a new food column in the New York Times by J. Kenji López-Alt:

Years ago, in an effort to answer a perennial question — what’s the best way to boil an egg? — I hatched a plan using the only method I know: lots and lots of testing.

Kenji’s egg boiling method, which is egg steaming actually, is probably better than my own, which I picked up from Alton Brown. The way I do it makes perfect whites and yolks, but the eggs are nearly impossible to peel. Apparently, steaming eggs makes them easier to peel. I have got to try it!