more set, with a soft but no longer liquid center. These are popular for salads or quick meals, offering a satisfying texture without being too dry.Finally, eggs 9 through 12 are fully cooked, with firm yolks. While some people prefer this texture, others may find it a bit dry compared to the softer versions. However, these eggs are often ideal for slicing, meal prep, or making dishes like egg salad.The answer depends entirely on personal preference. Some people love the richness of a runny yolk, while others prefer a firm, fully cooked center. There’s no universal “correct” answer—only what feels right to you.What’s important to understand is that timing is everything. Just a minute or two can take an egg from soft to medium, or from medium to hard. That’s why precision matters when boiling eggs, especially if you’re aiming for a specific texture.
