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.

This is a toughy, for me, anyway! My tendency is to just skip them. Are they a big part of the recipe? If so, what about using extra firm (not silken) tofu, maybe with a sprinkle of herbs like you use for fake egg salad (there are many recipes) or something like Fantastic's Tofu Scrambler (I use it to make too-lazy-to-pull-out-herbs fake egg salad). Or what about going another direction - like chopped mushrooms? I think those would be good in empanadas. Maybe some more creative minds will have some better ideas. Good luck, and happy eating!

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.