"Here's the truth: there is no 100% fool-proof method and anybody who tells you different is selling something." from Kenji Lopez-Alt at Serious Eats

But Steam...and a HOT start is key to a clean peel. Get the steam going, then add the eggs in a steamer insert. A HOT start rocked my world. About 97.9% success

THE book to check for the best, scientific method to cook every possible food imaginable is,
The Food Lab: Better Home Cooking Through Science by Kenji Lopez-Alt:

http://www.amazon.com/Food-Lab-Cook...k/dp/B00TG24C34 It weighs a ton...Luckily our library has copies because it is too big to fit on my home cookbook shelf.


But the On-line version of EGGS is here: http://www.seriouseats.com/2014/05/...oiled-eggs.html Good example of his writing style I love this guy...He has already done all the Experimenting a Human could possibly do on an egg...and has the passion to write pages about it.