My suggestion is to get a dozen eggs, and do some tests. This steaming method is very precise, and repeatable, once you lock it in. By the way, there doesn’t seem to be a big difference whether you cook one egg or six, but I’ve never actually tried this with a whole dozen, so if you do, let me know the results. I hope you give this a try soon. Enjoy!
3 quart saucepan with lid
1 1/4 cup water
6 large eggs, straight from the refrigerator