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 for the suggestions! I will probably toss them out for the birds. Honestly, I had no idea the birds would eat them. Seems a bit cannabalistic, but if it makes them happy..... Back to the stuffed eggs. The servers told me they were the absolute first to go. I had them on a silver platter lines with watercress to keep them from sliding around, and a half sheet pan witht he back-ups to reload the tray. The party started at 6:00 PM and they were completely gone within an hour, and that was with LOTS of other food available. I had people I didn't know coming up to me to compliment me on the best stuffed eggs they had ever eaten. I had made them for the Retro cocktail party a month ago and they went over really well there too. Ruthanna, the whole party was a success including the flaming pineapple! Thanks! So I had lots of happy people last night and will have lots of happy birds today. Thanks again for the suggestions! A

This recipe is a T&T one, and everyone adores it. Well, almost everyone. DH doesn't because he doesn't like caviar. But try it...uses 4 hb eggs. Avocado and Caviar Pie I donÂt know who created this recipe, but I wish I could take credit for it! IÂve been making it ever since my days with Judith at the Chicago Caterers. It takes a few minutes to put together, and it costs a few pennies, but it¹s a real crowd pleaser. Write more textures. Softness opulence what? Chef June Jacobs, C.C.P. Makes one 7-inch pie Ingredients: 1 package unflavored gelatin 1/4 cup cold water Egg Layer: 4 hard cooked eggs, chopped 1/2 cup homemade mayonnaise (see Basics) 1/4 cup chopped parsley 1 large green onion, chopped pinch of salt dash of hot pepper sauce pinch of white pepper Avocado Layer: 1 medium (9 oz) avocado/diced 1 medium (9 oz) avocado/pureed 1 large shallot, chopped 2 tablespoons fresh lemon juice 2 tablespoons homemade mayonnaise 1/2 teaspoons salt dash of hot pepper sauce freshly ground black pepper Sour Cream & Onion Layer: 1 cup sour cream 1/4 cup chopped onion 4 ounces black, red or golden caviar (I don¹t think I¹d use Beluga for this, but almost anything else goes. Actually, I prefer salmon roe for its unctuousness.) Fresh lemon juice one thin slice lemon Pam a 7-inch springform pan. Soften gelatin in cold water in measuring cup. Liquefy gelatin by setting cup in pan of hot water or in microwave for about 20 seconds on low. Egg layer: Combine all ingredients with 1 TABLESPOONS of gelatin. Taste and adjust seasoning. Neatly spread egg mixture into prepared pan. Smooth top. Avocado layer: Combine all ingredients with 1 TABLESPOONS gelatin. Spread evenly over the egg layer. Sour cream layer: Mix with rest of gelatin. Spread over the avocado layer. Cover pan tightly with plastic wrap and refrigerate overnight. Just before serving, place caviar in fine sieve and rinse gently under cold water. Sprinkle with lemon juice. Drain. Spread evenly over sour cream. Garnish with a thin slice of lemon. Nancy

"----Kenji is always fun to read.---" I agree. Also you learn a lot because he is a MIT graduate. But many times I have found very curious theories and suggestions, tests from him. This is one of them. If you dump cold eggs into boiling water, most of the time you will get burst eggs. Egg shells may be permeable, but the rapid expanding air inside from sudden heat will crack the shells. For instance, if he experimented with a ton of eggs, I would like to find out first: 1. Are all the eggs the same? There are many different breeds of chickens. Are the eggs from old hens or young hens? Do different diets make different eggs? 2. What is sticking to the shells? the membrane or the egg white? or both? When you have more than one variables in an experiment, but test only one, then you have an experiment which will give uninterpretable results. dcarch This post was edited by dcarch on Tue, May 20, 14 at 7:46