Would you?
Waste of time.
Jammy yolks are the goal, not something to be avoided.
Everything is better w jammy eggs.
And bacon.
And Lao Gan Ma chili crisp.
There is no way Im spending that much time boiling an egg. There’s a point of diminishing returns.
(This from the woman who poaches eggs in the microwave…)
How can so many perfect ways to boil eggs exist?
If you read the article, the goal is to cook both the whites and the yolks to an ideal consistencey, which requires rotating between two different temperatures. Jammy yolks often result in snotty whites. I can see that @Google_Gourmet’s whites would be too loose for some people.
That said, there’s no way in hell I’m going to do this, since I’m fine with the way I cook eggs. Someone on another forum mused about when a single-use device would hit the market that will cook your eggs the two-temp way, and I already have a name for it: the Eggero.
Right?!?! And poaching eggs too! 
And at the end of all that , the lead scientist on the study doesn’t even like eggs. I’m not sure if this fact undermines or supports the findings?
16 transfers? Probably not for me. Although I can see buying these eggs commercially if the price makes sense.
Now some Onion should try cooking 6 or 12 at a time to see if that alters the required times.
“snotty eggs”. I have to admit that I love that description. I used to try to buy soft boiled eggs at 7-Eleven and Lawsons in Japan and nearly all of the eggs had very loose whites, and snotty is the perfect adjective to describe them.
I do not have that problem with my soft boiled eggs so I must be unknowingly cooking them just enough longer for the whites to solidify enough. My beef with my soft boiled eggs is that despite allowing them to warm in a bowl of warm water for 10 or 15 minutes, sometimes one of my eggs will crack when I take them out of the warm water bath and put them in the gently simmering water. I know I am doing something wrong but I have never taken the time to find out what.
I was in the middle of my experiment this morning, using a dozen eggs, and then we had a power outage. I had been using the timer on the stove.
Now I’ll have to start all over again. 
I bet snotty sounds better in Japanese.
That’s a kind way of describing them. Coming from a loose woman who despises spoogy egg whites 
Is the key to the perfect poached egg…
catsup??? 
Fun fact: my MW egg “poacher” makes pretty fast HBEs. Poached? Not so much.
Ooooo, nice burn buddy 
. No secret to making poached eggs, just practice and practice 
Eh. You love it.
I would not. I make jammy eggs pretty regularly for ramen and I find it easy to achieve the texture I want for both whites (fully cooked, NO SNOT) and yolks (thick and jammy, not runny) by simply steaming XL eggs straight from the fridge for 8.5 minutes.
I agree that looks like a sous-vide egg, but I wouldn’t describe that as a jammy yolk - looks fully runny to me!
Both the yolk and the white look runny to me, TBH.
