I too do the cold water to a hard simmer then remove from heat, cover with lid on for ten minutes.
The protein strands in the egg turns basically into rubber bands when subjected to heat above 212F as does any protein strands in any food. So I don't let the water reach above about 190F.
The protein strands in the egg turns basically into rubber bands when subjected to heat above 212F as does any protein strands in any food. So I don't let the water reach above about 190F.