Cook and Count

Put room-temperature eggs into a rice cooker and cover with cold water. Press start and wait until the cooker boils. Turn it off as soon as you see the steam. Let it cool down slightly and then have an adult remove the hot inner bowl from the cooker (be careful of the steam) into a sink with cold water. They will be easiest to peel when they cool down a bit but are still warm. Make sure to get all the shell off the eggs by rinsing them in a bowl of fresh cool water when they are all peeled. Remove the peeled eggs from the water and store in a covered bowl or jar with a lid in the refrigerator.