Find a stockpot that is large enough to hold 12 eggs.
Gently set your farm fresh eggs in the pot, stacking if needed.
Add a bit of water, until you have about 1/2 inch in the bottom of the pot
Place on stove top and turn heat to high.
Put the lid on your pot and bring water to a rolling boil.
Lower heat to a gentle simmer.
Set your timer according to egg size.
Small pullet eggs need about 12 minutes.
Large chicken eggs need approximately 14 minutes.
Steam until your timer goes.
Pour off hot water and immediately run cold water over your eggs to rapidly bring down the temperature.
Once eggs are just warm, let them sit in cold water for 10-15 minutes.
When they are no longer warm to the touch, you can refrigerate or gently peel.
To peel, thoroughly crush the egg's shell before attempting to remove it.
Use as you would any hard boiled egg.