well, yes and no.
it takes a certain amount of heat penetrating at some rate from the outside to the inside of an egg to “make perfect” - a highly subjective state of cooked egg…
the temp of the water - or steam -
the star temp of the egg -
(some diff for size of egg - peewee to jumbo…)
I totally disagree with K-J’s “finding” than a post cook ice shock makes for bad or worser peeling.
can’t really say anything more about it - my personal 50 years+ experience contradicts.
I’m gonna’ stick with what works… out of the fridge, into boiling water for M minutes and S seconds - they make timers for that . . .
the timing depends on (a) the egg temp in the fridge and (b) personal preference.
e.g. my soft boil is 4:45 - but DW is happier at 6:00.
we got a new fridge - the old timings were ‘off’ - adjust time - works as before…
I agree however, a prelim boiling dip followed by a simmer . . . utter nonsense. somebody got off on a side track…
