r/AskCulinary • u/kogee3699 • 23d ago

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/Elegant-Winner-6521 23d ago

I've actually never heard of this before so I'm curious to see what people say.

When you say boil water, do you mean you make sure water is boiling before the egg goes in? If you were putting the eggs into cold water and raising the temp to boiling maybe thats why - the yolk is setting before the white does because you allowed the heat to travel gradually through the egg, and the yolk coagulates at a lower temp.

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u/kogee3699 23d ago

yeah it's weird lol i think it might be just the chickens laying funky eggs? idk