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boil
water at a full boil, then held at a bare simmer
eggs lowered into water that is already boiling — a hot start sets the outermost layer of white against the shell membrane immediately, which is why hot-started eggs peel clean and cold-started ones tear. Eleven minutes gives a yolk fully firm but still yellow; past about thirteen, iron from the yolk and sulfur from the white meet at the boundary and leave the gray-green ring