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New Flipping over should work with induction.
E.g. the first short video here - https://healthcraft.com/blogs/chef-charles-knights-blog/induction-cooking-eggs-omelets-and-crepes

The burner seems to recover quickly when the pan is lifted and replaced. (He doesn't show the final result though...)

Or you could use a cast iron pan that won't cool quickly.

I know some people don't flip them, but put a bit of water in the pan and cover it to cook the top of the egg a little with steam. I never used that technique enough to think it's any better than flipping.

As always, it just takes repetition with controlled conditions (e.g. always use eggs at the same temperature, etc.) AFAICS. Temperature and time are the important variables here.

I wouldn't get a gas cooker just for eggs, myself.

I'm reminded of a nice B&B we stayed in Nova Scotia. They had absolutely great and beautiful hard boiled eggs in the shell with breakfast and I asked how they made them as usually they have some sort of green tint when I cook them. They were a little sheepish and said they cooked them in the microwave. It just took practice to figure out the right cooking time.

Good luck!

Best wishes,
Scott.
New Re: Flipping over should work with induction.
They had absolutely great and beautiful hard boiled eggs in the shell with breakfast and I asked how they made them as usually they have some sort of green tint when I cook them. They were a little sheepish and said they cooked them in the microwave. It just took practice to figure out the right cooking time.

This is not the cooking method at work - it’s failing to immediately quench the eggs in cold water when they’re done. The green layer is a sulfide and quenching the eggs inhibits its formation.
New Thanks!
New Eggs without the green.
Put them in cold water and bring to a boil. Immediately turn off the heat. Wait 10 to 15 minutes (depends on you time to boil) and cool with some cold water.

I don't cool them much, just enough to stop cooking, because they're much easier to shell hot.

This method is from J. Kenji Lopez-Alt, but with one additional first step. Scalding the eggs in boiling water for 30 seconds, then putting them in the cold water for cooking. This makes them easier to shell.
New Thanks!
New That scalding step sounds worth a try
--

Drew
Expand Edited by drook Jan. 12, 2025, 05:38:53 PM EST
New Re: That scalding step sounds worth a try
Well, it was developed by J Kenji Lopez-Alt, so you can bet it has been rigorously tested.
     Gas versus others, especially induction - (crazy) - (15)
         Flipping over should work with induction. - (Another Scott) - (6)
             Re: Flipping over should work with induction. - (pwhysall) - (1)
                 Thanks! -NT - (Another Scott)
             Eggs without the green. - (Andrew Grygus) - (3)
                 Thanks! -NT - (Another Scott)
                 That scalding step sounds worth a try -NT - (drook) - (1)
                     Re: That scalding step sounds worth a try - (Andrew Grygus)
         Eggs in butter? - (pwhysall) - (7)
             I screw up the over easy flip to much - (crazy) - (6)
                 Re: I screw up the over easy flip to much - (pwhysall) - (5)
                     Clueless on the freshness of eggs here - (crazy) - (4)
                         Re: Clueless on the freshness of eggs here - (Andrew Grygus) - (3)
                             So I guess I should get past my ick factor - (crazy) - (2)
                                 For the wait - (Andrew Grygus) - (1)
                                     Okay, thanks - (crazy)

public class Lrpdism implements GenericSaying
49 ms