I tried this back when you first posted it, and I was pleased with the result (of the cooked egg itself). But at that time, I was buying just any cheapest brand of store-bought eggs, and over time I reverted back to the boiling method out of habit.
I've lately changed to another (supposedly better) brand of eggs that just did NOT want to peel without seriously mangling the white part. It's been a nightmare trying to peel those eggs without some gouging and some serious loss of the cooked whites.
The pressure cooker worked well. And then you posted again about steaming. So I tried it today. It worked beautifully!
I just can't wrap my head around why steaming works for easy peeling when boiling doesn't. Nevertheless, THANKS AGAIN for the reminder!