Thus, we find ourselves boiling about a dozen eggs every week. We have differing theories on how this ought to be done.
Yolk color is irrelevant. The point is that we always end up with a trade-off when we come to dismembering the egg: shell easy or yolk easy?
It's not a holy war. We've decided that whenever he cooks the eggs, he does them his way, and whenever I cook the eggs, I do them mine. In the end, we get plenty of protein.
Does anyone have any egg-boiling recommendations?