In article >,
"Bob Terwilliger" > wrote:

> notbob commented:
>
> >> Place as many eggs as you'd like in an oven pre-heated to exactly
> >> 149°.
> >
> > Fat chance.
>
> Agreed...but what about simmering them in an electric skillet set for that
> temperature? Seems like the water could provide a temperature buffer, and
> you could easily monitor it with a probe thermometer. I might give that a
> try. Alternately, it ought to be possible to pre-heat water to that
> temperature in a saucepan and simmer the eggs while continually monitoring
> (because you'll probably have to lower the heat as water evaporates).
>
> If you had one of those lab-grade immersion heater/circulators, this would
> be a snap.
>
> Bob

I steam my eggs in the steamer basket of the pasta pot.

Even fresh laid eggs peel for me pretty much every time now. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson