stupid eggs hacks

One page on steaming eggs mentioned basketless steaming: put half an inch of water in the sauce pan, boil, insert eggs, etc. I've done something similar for mussels. It still seems weird to me, like aren't you actually boiling the part of the food in the water? But it worked okay for mussels and eggs.

Also a couple of "I thought I was smart but" moments. As a kid, I would lower eggs into the boiling water carefully with a normal eating spoon, a delicate process to avoid injury. Why not use a long-handled soup spoon instead? Duh.

Also, if making a big batch of hard boiled eggs, once done, of course you would take the saucepan off the heat, pour off the hot water, and run new cold water into the pan. But when making 2-3 soft boiled eggs, we would carefully extract the eggs one by one with an eating spoon to transfer into a bowl of cold water. Or not even that: extract one egg at a time to scoop over my bread, leaving the other eggs sitting (cooking) in the hot (but not boiling, gas off) water. NO! You can just move the saucepan to the sink and run water! It doesn't matter that there are only 2 eggs in it!