Yikes, I didn't know that there was that much variation in hard boiling techniques for eggs. Two factors are relevant: (a) Once water is boiling it stays at the same temperature whether boiling gently or vigorously (b) Vigorous boiling may improve the coefficient of heat transfer at the egg surface due to rapid water motion, or degrade it due to the lower coefficient of steam vs. water in contact with the egg. In either case the difference is likely subtle, and the larger problem with vigorous boiling is shell cracking leading to egg white leakage. Anyway, I use a small (ancient) stainless Revere pan that just happens to be magnetic. I cover the eggs with water and use the smallest hob. I set the hob on power boost and set a timer for 2 minutes. At about 2:20 the pan is starting to boil and will become Old Faithful if not turned down. I turn down the hob to a midpoint setting that I know will continue a gentle boil, but intermittently check that it hasn't become too vigorous. If the two eggs were cold, I boil for 10 minutes, if room temperature, I boil for 9 minutes. The eggs are cooked through and still tender. This is not the recipe for killer Easter pecking attack eggs. If the pan were covered, the hob setting could be lower due to lower heat loss from the pan, but unless the cover is glass it will be difficult to see the degree of boil. It seems to me that simmering eggs leads to uncertain water temperature and thereby uncertain completion of cooking. Boiling is relatively constant, although at higher altitudes the boiling time will have to increase due to the lower temperature of boil. To take best advantage of the relatively stable behavior of induction, whatever process is used should be one that allows repeatable settings and timings. kas

dlm's method is correct so, my hint is in the peeling. This method always works for me and gets a beautifully peeled, blemish free egg. Lightly crack the egg shell. Peel away just a little bit of the shell from the "hollow" end. Gently insert a teaspoon, bowl side down, in the opening just under the membrane and work the spoon around the egg. Shell pops off leaving the egg smooth and blemish free. Just a note. I've always been told to NEVER boil the eggs. It just makes for tough whits and yolks.

Ditto what linda said. Although I wouldn't even try to stretch it... you never know what health or even pregnancy related issues other people may have. If you're serving them to other people, I wouldn't leave them out longer than 2 hours. Here is a link that might be useful: Hard Boiled Eggs

Here is a delicious one by Jacque Pepin: Egg and tomato gratin 6 large eggs, preferably organic and free-range 2 Tbs good olive oil 2 medium onions, thinly sliced 4 tsp chopped garlic ¾ tsp dried thyme leaves ½ tsp salt ¼ tsp freshly ground black pepper 1 14-ounce can whole peeled tomatoes, roughly chopped and juices reserved 2/3 cup grated gruyère (or other good-quality Swiss-style) cheese 1. Place the eggs in a saucepan and add cold water to cover. Bring to a boil over medium-high heat, reduce to a simmer, and let cook for exactly nine minutes. Immediately (and carefully) pour the hot water out of saucepan and run cold water over the eggs. Transfer the eggs to a bowl filled with ice water and let sit for 10 to 15 minutes, until thoroughly cooled. Peel the eggs, and cut each of them into four wedges. Arrange the wedges in a 6-cup-capacity gratin dish or baking dish. 2. Heat the oven to 400 degrees. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions, and sauté for about two minutes; then add the garlic, thyme, salt, and pepper. Add the tomatoes and their juice, bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes. 3. Pour the onion and tomato mixture over the eggs in the gratin dish and sprinkle the cheese evenly over the top. Bake for 10 minutes; then turn on the broiler and broil the gratin 3 or 4 inches from the heat source for 2 or 3 minutes, just to brown the top. Serve. Serves four.