Also, I didn’t use the muffin pan. I used a cake-cooling rack on a cookie sheet. You can put in as many as will fit. Where the egg touches the bars of the rack the heat will make 2 tiny light-brown spots on the egg-white. Also the air-pocket will have this color on the shell-lining. They taste the same. I only run my…

The directions I saw said to check for hairline cracks. When I tried it, I also had the eggs out of the fridge ahead of time—maybe 20 minutes. I don’t know why mine didn’t crack. Also, I don’t think you need ice-water. My mom slowly ran fresh water into the bowl of eggs to keep the water cool.