We live at sea level of course on Lotus Island so timing is important for the egg and for our "good eggs" to remain at any state to be soft, contained and delectable. It is easy for us to treasure a good egg. On the other hand the best " hard boiled" are also perfect when heated slowly to the immediate point of boiling and then pitched into a cold shower. We learn more from tough experiences sometimes rather than soft handling. One however has to be careful with rough handling. When ever a young and fresh egg is badly over boiled it will have unsightly grey margins at the center.
This is unattractive in person and in egg, giving a grey shade to the derivatives; potato salad, deviled eggs, doing business, meeting people, charitable acts. The grey shade will not happen if the cold shower is applied in timely fashion at sea level to "the hard boiled". As always in love, war, business and eggs, timing is everything, There are "eggheads" in the soft or hard boiled of course, but the hard boiled are a somewhat more difficult chew.