If you're going to get a consistent result, you have to have a consistent process.
Which means you have to control:
1 - The heat; and
2 - The time the eggs are exposed to that heat.
You have approximately a 30 second to 1 minute window, between gettin the yolks the way ya want em, and "powdered", like in the OP.
Yolk should be solid enough ta handle, just a bit over a soft boiled egg. If your yolk is solid and dry in the middle, you're doin it wrong, if ya want a smooth and more tasty yolk.
That's why steamin eggs is the way ta go.
Ya know pretty close ta what the temp of the steam is, but in any event it'll be the same each time, less ya change altitude.
Usin boilin water and droppin the eggs in it, changes the temp of the water, just like if ya dropped ice cubes in it.
It will recover, but the time and temp has become inconsistent.
Steamin, the temp never changes, so ya got more room for error.
When the pot with an incha water in it is boilin, put the eggs in the steamer and lower it onta the steam.
Cover for 11 - 11:30, or close to that, you're gonna hafta experiment, remove and rinse in cold water, then fill the pot enough ta cover em in cold water, and let em sit in that til they're room temp.
Some people like ta use ice at that point, but again that can lead ta inconsistent cooling.
A good protocol leads to a good result.
