Hmm, that 15-16 minute time seems unappetizing to me, but I haven't preferred fully cooked flaky/chalky yolks for a long time. For creamy (aka jammy) yolks, I h

Hmm, that 15-16 minute time seems unappetizing to me, but I haven't preferred fully cooked flaky/chalky yolks for a long time. For creamy (aka jammy) yolks, I have settled on: - 9:30-10:?? cook time depending on size - eggs straight from fridge (not necessary; just how I do it) - Move the steamer basket to cold running water immediately. I think colder water will help make peeling easier, but faucet temperature water is usually fine, too. With a gas stove, the hard part is getting the water back to the right boil after adding the basket. I know that the temperature of the water won't change, but I still feel that higher heat will cook the eggs faster since more steam will be passing over them.