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.
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.