I used to make egg salad every day. For that, 14 minutes seems to be just about perfect. Shells come off fine (perfectly on week-old eggs, less well on newly laid ones). No sign of the greenish hue that signals overcooking. Nice dry yolks, ready for mashing into mayo.

The nice thing about steaming (besides ease of shell removal, which it shares with 'hot start' cooking) is that timing doesn't change, no matter how many eggs you are cooking