In terms of peeling, I had mixed results. Some eggs peeled easily, while the shell seemed glued on to others. None peeled completely cleanly. As I peeled, I noticed that on some, the air pocket had shifted from where it usually is (the fatter “bottom” part of the egg) to the side, which made it hard to know where to start peeling. Once the eggs were peeled, I saw that each had one or two small scorch marks, most likely from where the shell touched the pan. This did not affect the flavor but was unsightly. As for the texture, the yolks were well-cooked without being dry. The whites, however, were very firm, even a little rubbery.