[Buttons12]

Hmm. I will reread this (first time I read it, I fell asleep) and maybe find an extra polyphenol in the yolks...
My standard practice is to drop 3 room-temp eggs into boiling water and remove them at 4 minutes. There seems to be nothing notable about the eggs after that. Whites are white, yolks are yellow. *shrug*

[Mr. K]

4 minutes???

not nearly enough. Maybe 14

I did 2 eggs today for about 10 minutes, and they were only soft boiled. (yolks still liquid)

[dennisw]

“My standard practice is to drop 3 room-temp eggs into boiling water and remove them at 4 minutes.”

Room-temp eggs are important for obvious reasons. Or..... put a few eggs into a quarter inch of boiling water. Put lid on. Shut off flame. Wait 10 minutes, Then start the real cooking.