Cooking Eggs in Their Shell

In everyday cuisine, most people say that they “boil” eggs. However, a perfectly done egg in the shell is not boiled; it is instead simmered on the very cusp of the boiling point. A rolling boil is to be avoided because the physical action of the water tends to crack the egg, which in turn causes some of the egg white to leak out. Also, using a water temperature above the coagulation point of egg whites leads to rubbery whites.