Cooking an egg in its shell is proverbially simple. You drop the egg in hot water, set a timer, then remove the egg. That’s it. Commercial eggs are so uniform in size and shape that we can rely on the cooking times dictated by cookbooks. This is a very unique situation, as usually cooking times in cook books are completely useless. For instance, the time required to cook a piece of meat will vary wildly depending on the specific oven, stove, or grill being used.
The ideal characteristics of a hard-cooked egg:
- Firm-but-tender white.
- A set yolk. The exact texture can be anywhere between soft and gel-like, and firm and granular, depending on the application.
- Some say that a centred yolk is