On 4 Jan 2019, Sqwertz wrote
(in article >):

> On Thu, 03 Jan 2019 19:33:35 -0500, wrote:
>
> > On Thu, 03 Jan 2019 11:16:06 -0700, U.S. Janet B. >
> > wrote:
> >
> > > On Thu, 3 Jan 2019 12:12:02 -0600, >
> > > wrote:
> >
> > > > I had 100% given up on HBE for years until I read this:
> > > >
> > > > https://www.seriouseats.com/recipes/...ggs-recipe.htm
> > > > l
> > > >
> > > > Now I get 100% peelable eggs every time (80 of the last 80 eggs,
> > > > previously 5 out of 50). 12 minutes for a large egg gives you the
> > > > solid yolk. You'll want to prick the egg so it doesn't crack when
> > > > it gets shocked.
> > >
> > > yes, I read your post on previous string. I am asking about an egg
> > > cooker this time.
> >
> > Before boiling I leave eggs out of the fridge to come to room
> > temperature and start them in cold water
>
> Which is exactly the way not to do it. I don't believe you get 100%
> peelable eggs doing that because I get less than 10% that way.

I was always told that it is the membrane under the shell that makes an egg
easy (or not) to peel.

It is the way you break the shell which matters more than the cooking
process. I think it needs cracking first at the pointy end, but it is so long
since I had hard boiled eggs I cant quite remember.

I like mine scrambled - just; not hard and rubbery but the consistency of a
good risotto.