Another method is to mix the yolk and albumen within the shell, and hard boil that as normal. Then you get a hard boiled scrambled egg with no albumen/yolk divi

Another method is to mix the yolk and albumen within the shell, and hard boil that as normal. Then you get a hard boiled scrambled egg with no albumen/yolk divide. I do this by rapidly spinning the egg before cooking. Works well for my kids who always would eat the white but not the yolk, no matter what texture I got it.