We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I have the perfect method of producing boiled, peelable eggs.
Steam them. Put them in a vegetable steamer basket and bring the water to a boil. Top on the pan, reduce heat to where steam is barely escaping the pan. If you have four eggs cook 12 minutes. Add 1 minute for every 2 extra eggs.
Don’t do more than 8 eggs at a time. Do them in batches. Drain the pan at the timer’s chime and fill with cold water.
Then change water and add some ice cubes to the water to bring down the temp fast and avoid the dreaded grey mantle of sulfur.
Very good on a garden salad and 6g of protein in each egg.
Lighten Up Francis Dec
Instant Pot is perfect. Details: set pressure cook time for five minutes, then five minutes natural pressure release, then five minutes in ice water. Perfect every time. And Feeblemind should be happy to know that after centuries of doing it wrong and eating eggshells and raggedy eggs, technology has wrought a miracle.
I don't have experience with any gadgets but I have boiled eggs in the micro by covering them with boiling water and setting the microwave to maintain a simmer. I suppose you could start with cold water. The water buffers the eggs from direct microwave energy which would toughen the egg.
In general you can greatly improve results and cut down mess if you use one of the lower power settings in the microwave. It will still be much faster than a conventional range or oven, and of course keeps kitchen and cook cooler.