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

Thanks again everyone. I successfully cooked six hard boiled eggs this morning !! I hear the applause. smile. I brought them to a boil and then simmered for 15 min. I will have to experiment a little more with bringing the heat down from the boil. I lowered it immediately to 3 and of course it quit boiling so I had to go back to 9 and bring it down two levels at a time...I will experiment next time to make that easier. Pllog I never heard of steaming until reading about it here (where have I been? not to the cooking forum for a while :-) ) and I definetly want to try that. And, I looked at Henrietta and I must say that I really like that...I have never owned an electric egg cooker but that is sure cute. Might have to spring for one. And, Cheril thanks for letting me know about the Williams Sonoma item. I have seen those before and will keep it in mind. I think once I do this a couple times, I will have the exact schedule...or I will get Henrietta. So cute. Thanks for all the fun reading. You guys are great.

Theresa, I agree with Colleen, that's the stage I try for, instead of being cooked until they crumble. Sometimes I'm successful, LOL, so you did better than I do sometimes. I wouldn't try to cook them any more, I think you're "stuck" with them the way they are. If you are making deviled eggs or using them in potato salad, you probably won't notice. You could always do what my husband Elery does, he removes the yolk and gives it to the dog and then fills the indentation in the white with my homecanned salsa. Now, and egg white filled with salsa is a bit much for me in the morning but he loves 'em. Annie

This reminded me of a recipe I have had for many years, and somehow had forgotten about. I searched and found it in my documents/recipes folder. I'll definitely be using it again at Easter, and hopefully more often now that I've been reminded of it. Petit Pois Salad I pound frozen tiny peas, raw 1/3 cup chopped celery or water chestnuts 4 hard cooked eggs, chopped 3 dill pickles, chopped 1 small onion, chopped 1/8 tsp pepper 1/4 cup mayonnaise 1 tsp prepared mustard ½ tsp hot sauce Parmesan cheese, optional Combine first 6 ingredients. Combine rest of ingredients and blend the two mixtures. Garnish with parsley. Cheese may be mixed with the peas. If so, use 3 Tbls. or sprinkle on each serving. Attractive served in a tomato shell.