“In all eggs, the whites and yolks had a pleasant texture—no rubbery whites, here. The six-minute egg was an especially creamy specimen, if you’re into a soft-boil. In one (the eight-minuter), the yolk weirdly sank down to the bottom of the white, though this didn’t affect anything other than appearance. Overall, this was the most straightforward method with the best bang-for-your-effort-buck results.”-Ella Quittner, “The Best Way to Make Perfect Hard-Boiled Eggs Every Time, According to Waaayyy Too Many Tests.” Food52.com. June 19, 2019
Let’s just say that I understand Ella’s motivation. Bookmarking for future reference.