Many induction cookers are kinda low power (to save on money).
If you have a nice pot of boiling water at 100°, and you add a bunch of cold eggs, the water temperature dips down to 70° and takes a really long time to climb back up.
Since the dip depends on the power of the cooker and the number of eggs added, it makes a universal rule about how many minutes to cook an egg to perfection hard.
If you have a nice pot of boiling water at 100°, and you add a bunch of cold eggs, the water temperature dips down to 70° and takes a really long time to climb back up.
Since the dip depends on the power of the cooker and the number of eggs added, it makes a universal rule about how many minutes to cook an egg to perfection hard.