>You cannot put the eggs and then boil the water because that is not going to work.
Why would the author say such a thing? In any rate, doing precisely that works wonderfully for me.
>There is some amount of moisture trapped between the shell and the albumin. It prevents the sulfur and iron inside the yolk from forming iron sulfide, which is the grayish color we often see on over-boiled yolks.
Why would "moisture" at a completely different boundary, not at all in contact with the yolk, affect the outside of the yolk? Overcooking is what turns them grey.
Why would the author say such a thing? In any rate, doing precisely that works wonderfully for me.
>There is some amount of moisture trapped between the shell and the albumin. It prevents the sulfur and iron inside the yolk from forming iron sulfide, which is the grayish color we often see on over-boiled yolks.
Why would "moisture" at a completely different boundary, not at all in contact with the yolk, affect the outside of the yolk? Overcooking is what turns them grey.
This article is absolute bullshit.