I’ve steamed (though I don’t know that Kenji invented that….) occasionally.
At the moment this is what I do: : bring 1” of water to a boil, turn down to a simmer and add eggs, cover and time. (Yesterday i wanted set but soft, so I did 8 mins, today I wanted a soft (“jammy”) yolk so I stopped at 7).
The other method I use (when I have more time) is to add the eggs once the water comes to a boil, cover, and then turn off the heat. The timing is longer for this version, but I like the energy savings.
In all cases, I never bother with ice water (I almost never have ice at hand). I stop cooking a minute before the “recipe” time and cover with cold tap water.
