Ah, ok. Makes sense.

16.1? Isn’t that still alpha? I thought the latest public release was 16.0?

Not entirely sure since I’m on Slowroll and Tumbleweed.

Funny, that’s exactly how I used to do it. And I still do if I want cool eggs sooner.

Our eggs may be different (US here, working from refrigerated washed eggs) or I am less lucky. I had mostly success, but sometimes had troublesome eggs and would have a few mangy looking ones where the white sticks to the inside of the shell and water doesn’t change it. Chunks of white pull away. After switching to the Kenji method I have more success than before. Still once in a while I get a stuck shell, but less often.

Peeling can be easy or difficult in part due to the cooking method. Here’s a good write up on tests of various cooking methods to make easier peeling hard boiled eggs: https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs