My dear FIL subscribes to CI and when he's done with them he passes them along to my DW and me. He gave me the March/April 2016 edition Tuesday and pointed out the article on hard-cooking eggs. My aged-and-steamed hard-cooked eggs virtually always peel nicely, peeling the focus of this article, whether I steam 6 eggs or 5 dozen.   The article that did catch my attention was an equipment test on sauciers. I do not have blind faith in CI's testing but I thought it would be an interesting