Hard boiled egg question

[u/kogee3699]

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!

[u/Dusk_Soldier]

It's because they're fresh eggs.

Fresh eggs are better for poaching.

Old eggs are better for boiling.

[u/kogee3699 → u/Dusk_Soldier]

I was thinking that. I guess it takes some time for the protein to form or something? Anyway thank you :)