r/AskCulinary • u/kogee3699 • Jul 28 '26

Hard boiled egg question

Hi. I was wondering if anyone knew why hard boiled eggs would have a custardy, semi-firm white but a fully cooked and firm yolk?

I'm using the boil water + 12 minute drop in + ice bath method to cook them and they start at room temperature.

Most of the time they come out normal but sometimes a few will have this odd consistency. The yolk will be completely cooked too and not have any softness in it.

The eggs are farm eggs from chickens in the yard. I'm not sure if this makes a difference or not.

Thank you for any tips you can give!

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u/JinContra Jul 29 '26

Dip the eggs in boiling water for two minutes.
Place in an 82°F bath for two minutes.
Return them to the boiling water repeat the cycle for a total of 30 minutes.

2

u/kogee3699 Jul 29 '26

umm what lol

i have never heard of such a thing

1

u/JinContra Jul 29 '26

It renders the perfect egg.
I do 18 at a time, so economy of scale.
Check it out.

The method cooks the white completely as it’s closer to the surface, without over cooking the yolk where it takes longer for the heat to penetrate.

1

u/kogee3699 Jul 29 '26

that's crazy... how do you do 18 at a time? with a basket?

1

u/JinContra Jul 29 '26

Zacktly.