Daniel Reeders@onekind@beige.party
@BlippyTheWonderSlug@ieji.de I mean, either way will work. But the sudden plunge into boiling water causes the proteins in the egg white to coagulate rapidly, and my sense is that pulls the egg away from the shell and makes it easier to peel.
Mre. Dartigen [maker mode]@dartigen@aus.social
@onekind@beige.party @BlippyTheWonderSlug@ieji.de Yes. It also improves the chance of keeping the yolk soft, if you want that.
(OTOH there's a risk that the white doesn't set all the way through, which I cannot stand at all. I'd rather have hard yolks than any unset white.)