By bringing them gently to a boil, cutting the heat, and forcing a fast chill, you’re quietly rewriting the chemistry. The whites set without turning rubbery, the yolks stay vivid and velvety, and the shells release instead of clinging. The difference isn’t subtle—you’ll feel it the first time a shell slips off in long, clean ribbons. After that, every overcooked, chalky egg you see will look like a preventable mistake you’ll never make again.
