how long boil multiple eggs? - Test Food Kitchen

Boiling multiple eggs takes the same amount of time as boiling one egg. The only real difference is that the pot needs more time to heat up. Once the water reaches a full boil, you can cook them using the same timing you normally use.

Here is the simple way to do it. Place all your eggs in a pot and cover them with cold water. Make sure the water is about an inch above the eggs. Put the pot on the stove and turn the heat to high. When the water starts boiling, turn the heat down a little so it stays at a gentle boil. From here, follow your preferred doneness time. For soft boiled eggs, cook them for about 6 minutes. For medium, go for 8 minutes. For hard boiled, let them cook for 10 to 12 minutes.

When the timer goes off, move the eggs into a bowl of ice water right away. This stops them from overcooking and makes peeling easier. After a few minutes, they are ready to use or store.

That is all you need. As long as your pot is big enough and the water fully covers the eggs, boiling a bunch at once is simple and quick.

Quick answer: how long to boil multiple eggs

When you boil more than one egg, the good news is that the time does not really change. Whether you boil 2 eggs or 12 eggs, the cooking time stays almost the same as long as the water covers all the eggs and the pot heats evenly. The only thing that changes is how long it takes for the water to reach a full boil. A bigger batch warms up a little slower, but once the water is boiling, the timing is the same. This makes things easy, and honestly, it took me years to learn that I did not need to keep guessing.

For soft boiled eggs with runny yolks, the sweet spot is around 6 to 7 minutes. This gives you tender whites and a warm yolk that spreads a little when you cut into it. If you like those fancy cafe style jammy eggs, aim for 8 to 9 minutes. The yolk will be creamy and thick, not runny, and it tastes great on toast or ramen. For fully hard boiled eggs, stick with 10 to 12 minutes. The yolk will be set all the way through without being chalky, but you do have to cool the eggs right away to stop the cooking.

When you boil a lot of eggs at once, it helps to start with cold water. This warms the eggs slowly, which lowers the chance of cracking. I learned that the hard way when I dropped a whole dozen straight into boiling water and half of them split open. Cold water gives the eggs time to adjust and cook evenly. Once the water reaches a rolling boil, you turn the heat down a little and start the timer. This gives you more control and a more even texture.

I like to keep a simple guide on my fridge so I do not forget the times. It goes like this: 6 to 7 minutes for soft, 8 to 9 minutes for jammy, and 10 to 12 minutes for hard. If your eggs are very large, you can add about 30 seconds. If your eggs start at room temperature, you can sometimes subtract a little time. Once they finish cooking, always place the eggs in an ice bath. This stops the cooking and keeps the yolks from turning gray or green.

If you use these times, you can boil anywhere from 2 to 12 eggs and still get the results you want. It took me a lot of trial and error to trust simple times like these, but once I did, my batches became a lot more predictable. Now you can do the same without any guesswork.

Time chart: soft, medium, and hard boiled eggs (2 to 12 eggs)

I used to think boiling more eggs meant I had to add more minutes. I would toss in a dozen eggs and think, okay, maybe this needs 15 minutes. But that only gave me chalky yolks and rubbery whites. The funny thing is that the number of eggs does not change the actual cooking time. It only changes how long it takes for the water to reach a boil. Once the water is bubbling, the timer works the same for 2 eggs, 6 eggs, or even 12 eggs. Learning that made things so much easier, and it helped me stop overthinking every batch.

Here is the simple time chart I trust. You can clip it, save it, or even stick it on your fridge. For soft boiled eggs, the best time is 6 to 7 minutes. This gives you a runny yolk that tastes great on toast, noodles, or breakfast plates. The whites stay tender and not too firm. For medium boiled eggs, 8 to 9 minutes is the sweet spot. The yolk becomes creamy and thick, almost like jam, and the center holds its shape. These are super popular for ramen and salads. For hard boiled eggs, the safe range is 10 to 12 minutes. The yolk will turn firm without drying out as long as you cool the eggs right away.

When I first started timing eggs, I kept messing up because I waited too long to cool them. I would let them sit in the hot water, and even though the timer said 10 minutes, they kept cooking. That is when I learned the timing only works if you stop the heat and move the eggs into cold water fast. The cooling step may feel like an extra job, but it protects the texture. It also helps you peel the eggs later without the shell sticking everywhere.

If you are cooking eggs at a higher altitude, you might notice that even your time chart seems off. Water boils at a lower temperature in those places, so eggs cook slower. I had an aunt who lived in the mountains, and she had to add an extra minute or two to her batches. If you do not live high up, you can follow the chart exactly. But if your eggs keep turning out softer than expected, add one extra minute and test again the next time.

The best part about using a chart is that it keeps things consistent. You no longer guess or poke at the eggs wondering if they are done. You follow the numbers and trust the process. Here is the quick version I use:

Soft: 6 to 7 minutes
Medium: 8 to 9 minutes
Hard: 10 to 12 minutes

Once you memorize these, boiling multiple eggs becomes almost automatic. It feels nice when something in the kitchen actually works the same way every single time.

Step-by-step method: cold water start

The cold water method is the one I go back to every time, mostly because it gives me the most even results. When I used to drop cold eggs straight into boiling water, it felt like flipping a coin. Sometimes they cooked fine, but other times they cracked right away and leaked egg white into the pot. It looked like little ghost clouds floating around. After enough of those messes, I finally tried the cold water start, and it fixed most of those issues in one simple change. The eggs warm up slowly, so they are way less likely to crack.

Start by placing your eggs in a single layer at the bottom of the pot. I used to pile them on top of each other without thinking, which made the ones on the bottom cook faster than the ones on top. A single layer helps everything heat the same way. Then fill the pot with cold water until the eggs are covered by about an inch. You do not need to measure exactly, but try not to let the eggs poke out of the water. If the eggs are not fully covered, the tops cook slower and you end up with uneven results.

Put the pot on the stove and turn the heat to medium high. This helps the temperature rise slowly and evenly. While the water heats up, you do not need to stir the eggs or mess with them. Just let them sit. Once the water reaches a full rolling boil, this is when you start the timer. Not when the water is warm. Not when it is steaming. It has to hit that active bubbling stage, because that is when the eggs begin cooking properly. I used to start my timer way too early, and then I wondered why the eggs always came out soft in the middle.

After the water starts boiling, turn the heat down a little so it does not splash everywhere, but keep it hot enough to maintain the boil. From here, you follow your chosen time: 6 to 7 minutes for soft, 8 to 9 minutes for medium, and 10 to 12 minutes for hard boiled eggs. Try not to walk away. I know it is tempting to check your phone or fold laundry, but egg timers wait for no one. The difference between a jammy yolk and a fully cooked yolk is sometimes only one minute.

Alternative method: boiling water start

I remember the first time I tried the boiling water start method. I was in a rush and thought, well, the water is already hot, so why not just drop the eggs in and speed things up. It worked faster, but I also learned a few lessons the hard way. One of the eggs cracked open the second it hit the water, and the white streamed out like a ribbon. But after a little practice, I figured out how to make this method work without the mess. Now I use it when I need eggs quickly and do not have time to wait for cold water to heat up.

To use the boiling water start, fill your pot with enough water to cover the eggs by about an inch, then bring it to a full boil. You want strong bubbling, not just tiny bubbles around the edges. While the water is heating, you can prepare your eggs. Take them out of the fridge and let them sit on the counter for a few minutes. This helps warm them slightly so the temperature shock is not as intense. If you drop a very cold egg straight into boiling water, you have a higher chance of cracking. A small bit of warming time really helps.

When the water is fully boiling, use a spoon or ladle to lower the eggs in gently. Never drop them in by hand. I tried that once, and not only did an egg crack, but I also got splashed by hot water. A spoon gives you control and keeps the eggs safe. Once all the eggs are in the pot, start your timer right away. Timing is a little different with this method. For soft boiled eggs, go for about 5 to 6 minutes. For medium, aim for 7 to 8 minutes. For hard boiled eggs, try 9 to 11 minutes. The reason these times are shorter than the cold water method is that the eggs begin cooking instantly.

This method cooks eggs fast, but there is a trade off. The temperature shock can make shells crack, especially if the eggs are very fresh or very cold. So if your eggs are straight from the fridge, consider running them under warm water for a minute first. That small step has saved so many batches for me. The boiling water method also tends to make the whites slightly firmer because they set so quickly. I do not mind that texture, but if you prefer a softer white, the cold water start might be better for you.

As soon as the timer goes off, lift the eggs out of the pot and place them right into a bowl of ice water. Do not skip the ice bath. Because the boiling water start cooks the eggs quickly, they can also overcook fast if you leave them in the hot pot. Once the eggs cool for about ten minutes, they are ready to peel or store. I also notice that eggs boiled this way sometimes peel easier because the rapid temperature change helps separate the shell from the whites.

The biggest benefit of this method is speed. You can take a pot from empty to finished eggs in a very short time. It is great for busy mornings, meal prep, or when you suddenly realize you wanted eggs five minutes ago. The key is to be gentle, watch the heat, and know your timing. With a little practice, the boiling water start becomes a handy tool for quick and reliable eggs whenever you need them.

How egg size and temperature affect boil time

I did not realize how much egg size mattered until I bought a carton of extra large eggs by mistake. I boiled them the same way I always did, and the yolks came out softer than I expected. At first I thought I messed up the timer. Then I tried again and got the same result. That is when it clicked for me. Bigger eggs take a little longer to cook because there is more egg inside that needs heat. Smaller eggs cook faster because they warm up quicker. Once I learned this, my batches became more consistent and a lot less frustrating.

For small eggs, you can usually take off about 30 seconds from your normal time. So if you would normally boil large eggs for 10 minutes to get them hard boiled, small eggs may only need around 9 minutes. Medium eggs are closer to large eggs, so you do not have to change much. Extra large and jumbo eggs need more time. I add about 45 seconds to 1 full minute for extra large eggs. Jumbo eggs sometimes need even more, so it is helpful to test one egg from your first batch to see if the yolk is cooked the way you like it.

Another thing that surprised me was how much starting temperature can affect cooking. If you boil eggs straight from the fridge, they take longer to heat through. That means your soft boiled eggs might turn out medium, and your medium eggs might turn out hard. You can fix this by adding 30 seconds to 1 minute when the eggs are cold. If your eggs sit at room temperature before boiling, they heat up faster, so you can sometimes take away a little time. I have had batches where the yolks became a little too firm because I forgot they were already warm from sitting on the counter.

There is also the cracking issue. Cold eggs placed in hot water crack more easily. I used to pull eggs from the fridge and drop them into boiling water without thinking. Half the time, at least one egg cracked open. The whites would spill out and make a foamy mess in the pot. Now, if I am using the boiling water start, I run cold eggs under warm water for a minute to help them warm up just a little. It makes a big difference and prevents cracks.

Even the shape of the egg can make things a little tricky. Jumbo eggs often have more height, so the center takes longer to cook. Smaller eggs are more compact, so heat reaches the middle faster. If you ever switch egg sizes between batches, do not assume your usual times will work perfectly. The change might be small, but even a tiny difference can change the yolk texture.

When you understand how egg size and temperature work together, boiling eggs becomes easier. You get predictable results, and you do not have to guess every time you switch brands or buy eggs from a different store. If your eggs ever turn out softer or firmer than you expected, think about size and starting temperature first. Those two things explain most of the little surprises that happen when boiling multiple eggs.

Altitude and cookware: when timing needs to change

The first time I boiled eggs at my cousin’s house in Colorado, I thought something was wrong with her stove. I followed the same timing I always used, but the yolks came out way too soft. I tried again and added more minutes, and still they were not fully cooked. That is when she told me water boils at a lower temperature at higher altitudes. Since the water is not as hot, the eggs cook slower. I had no idea this mattered until I saw the difference with my own eyes. If you live high up or travel to those places, this is something worth knowing.

At higher altitudes, even boiling water is cooler than normal. The water might bubble the same, but the heat inside the pot is not as strong. This means you need to cook the eggs longer to reach the same level of doneness. If you live around 3,000 feet above sea level or higher, you may need to add one extra minute for soft or medium eggs, and sometimes two minutes for hard boiled eggs. If you live in an even higher area like mountain towns, you might need to test and adjust your times even more. The good news is that once you learn the right timing for your location, it will stay pretty consistent.

Cookware matters too. Before I understood this, I used a thin, cheap pot for boiling eggs. It heated unevenly, and I always had weird results. Some eggs would be just right, others would be too soft. A heavy bottom pot or a pot made from stainless steel holds heat better. It warms evenly and keeps the water at a stable temperature. When you boil multiple eggs at once, this matters a lot, since every egg should be cooking under the same conditions. A thin pot sometimes loses heat too fast when you add a big batch of cold eggs.

The size of the pot also makes a difference. If the pot is too small and the eggs are packed tightly, the heat does not move around the pot as easily. I used to crowd a dozen eggs into a tiny pot, thinking it would make no difference, but the eggs would bump into each other and cook unevenly. A pot that fits your eggs in a single layer with a little space between each one works best. This helps the water circulate around the eggs and keeps everything cooking at the same speed.

Another thing I learned is that pots with lids help maintain heat better. When you cover the pot, the heat stays inside, and the water returns to a boil faster after adding the eggs. Some people forget to put the lid back on and wonder why their eggs take longer to cook. If you are boiling eggs at a high altitude, using a lid can make a big difference because it helps keep the temperature steady.

Even the stove type affects cooking. Gas stoves heat up quickly but can drop in temperature when you add a lot of eggs. Electric stoves hold heat longer but take more time to reach a boil. Once you get used to your stove and pot combination, you will know exactly how it behaves. This helps you adjust your timing naturally without overthinking every step.

Altitude and cookware may not seem important at first, but once you start paying attention, you notice how much they change your results. If your eggs keep turning out too soft or uneven, it might have nothing to do with the eggs at all. It might be your pot, your stove, or even where you live. Once you figure out the right setup and timing, boiling eggs becomes smooth and predictable, no matter how many you cook.

How to cool multiple boiled eggs fast and why you must

I used to skip the cooling step because I thought it did not matter. I would drain the hot water and just let the eggs sit in the pot while I cleaned up the counter. Every time I did that, the yolks turned darker and sometimes even got that green ring around them. I thought it was just “how eggs are,” but I later learned that the green ring happens when eggs keep cooking after you take them off the heat. Once I started cooling them fast, the yolks stayed bright and the texture got way better.

When you are boiling multiple eggs, cooling becomes even more important. The more eggs you have in the pot, the more heat stays trapped inside. That trapped heat keeps cooking the eggs, even if the burner is off. So the first thing you want to do when the timer goes off is stop the cooking right away. The best way to do that is with an ice bath. Fill a big bowl with cold water and add a lot of ice. You want enough ice so the water stays cold and does not warm up too fast from the hot eggs.

As soon as the eggs finish cooking, use a spoon to lift them out of the pot and place them directly into the ice bath. Do not let them sit in the hot water, not even for a minute. When you drop them into the ice bath, you will hear the shells lightly crackle as they cool down. That is normal. Let them sit in the ice water for at least five to ten minutes. If you have a big batch, like 10 or 12 eggs, keep them in the ice water even longer. Cooling helps stop the cooking, but it also makes the eggs easier to peel later.

Before I learned the ice bath method, peeling eggs was one of the most annoying kitchen tasks. The shells stuck to the whites. The whites tore apart. It was a mess. Cooling them fast actually helps shrink the egg slightly inside the shell. This creates a tiny gap between the egg and the shell, which makes peeling smoother. I noticed a huge difference the first time I chilled them properly. The shells came off in bigger pieces, and I did not lose half the egg in the process.

Another benefit of cooling fast is that it protects the texture. Hard boiled eggs that cool slowly can get rubbery or chalky. Soft and medium boiled eggs can turn firmer than you want. If you ever had a jammy egg that turned fully cooked by the time you ate it, slow cooling was probably the problem. With an ice bath, the yolk texture stays exactly the way you timed it. If you wanted a runny center, it stays runny. If you wanted a creamy jammy center, it stays that way.

If you do not have ice, you can use very cold tap water, but you may need to change the water a few times as it warms up. Ice is best because it cools fast and stays cold. Sometimes I even keep a small bag of ice in the freezer just for boiling eggs. It sounds a little silly, but if you make eggs often for meal prep, it makes things easier.

Cooling may feel like a small step, but it makes one of the biggest differences in the whole process. Once you get used to doing it, you will never go back. Your yolks stay bright, your whites stay tender, and your eggs peel a whole lot better. If you boil multiple eggs at once, think of the ice bath as the final step that locks in all your hard work.

Best ways to peel many eggs without a mess

Peeling eggs used to be one of those kitchen jobs I avoided. I would boil a whole batch for the week and then dread the peeling part because the shells stuck, the whites tore, and my fingers got tired fast. The funny thing is that peeling eggs is not really about skill. It is about using the right tricks and peeling the eggs at the right time. Once I figured out a few simple methods, peeling even a dozen eggs became easy and almost satisfying.

The first trick is making sure the eggs are cooled the right way. Eggs that cool slowly are harder to peel because the whites stay stuck to the shell. When you use an ice bath, the egg shrinks slightly inside the shell, and that little space makes a big difference. I did not understand this until I tried peeling hot eggs once. The shell felt like it was glued on. After switching to ice bath cooling, the shells came off much cleaner.

One of my favorite methods is the tap and roll technique. I take an egg and tap it gently on the counter to crack the shell all around. Then I roll it under my hand with light pressure. This loosens the shell and separates the membrane from the egg. When you start peeling, the shell usually comes off in big chunks. If the membrane stays on the egg, gently slide your finger underneath it. That membrane is the real key. Once you get under it, the rest of the shell peels off almost automatically.

Another trick that works surprisingly well is the spoon method. I used to think it looked silly, but after trying it once, I was hooked. First crack the bottom of the egg, then slip a small spoon under the shell. Move the spoon around the egg, keeping it between the shell and the white. The spoon lifts the shell off smoothly. This method is great when you have a lot of eggs to peel and want to avoid hurting your fingers.

If you are peeling many eggs at once, like eight or twelve, the jar shake method can be a time saver. Put one or two eggs in a jar with a little water, close the lid, and shake gently. The shells will crack all around and loosen quickly. I used to overdo the shaking and end up smashing the eggs, so go easy at first. Once you find the right balance, this method is fast and fun. It also works well with older eggs, which peel easier than fresh ones.

Speaking of egg age, fresh eggs are always the hardest to peel. I learned that from buying eggs right from a farm. They were delicious, but peeling them was a nightmare. Older eggs have more air inside, which separates the membrane from the shell. If you know you will be boiling a large batch, buy the eggs a few days ahead. The difference is huge when it comes to peeling later.

When peeling, try to start at the wider end of the egg. There is usually an air pocket there, which gives you a place to slide your finger or spoon under the shell. If you start at the narrow end, the shell tends to cling more tightly. Once you learn this little detail, peeling goes smoother every single time.

Storing boiled eggs: fridge times and safety

When I first started meal prepping, I used to toss boiled eggs in the fridge without thinking about how long they would last. Sometimes I kept them way too long, and the smell told me everything I needed to know. After a few bad batches, I finally learned the right way to store boiled eggs so they stay fresh, safe, and tasty all week. Storing them the right way is simple, but it makes a big difference, especially if you boil a lot at once.

If your boiled eggs are still in the shell, they last about one week in the fridge. This is the longest and safest storage method, and the shell helps protect the egg from bacteria and smells from other foods. I once stored eggs next to sliced onions in a container with a loose lid, and the eggs picked up the smell. Ever since then, I use airtight containers. It keeps the eggs fresh and stops them from absorbing any weird fridge scents.

Peeled boiled eggs do not last as long. They usually stay good for about two to three days. Once the shell is gone, the egg is exposed to air, and it dries out faster. If you want peeled eggs ready to grab, store them in a container with a damp paper towel. The moisture keeps the eggs from getting rubbery. I used to skip this step, and my eggs turned chalky and dry within a day. Adding the damp towel made them stay soft and fresh much longer.

Make sure you put the eggs in the fridge as soon as they cool. Do not leave them sitting out on the counter for hours. Boiled eggs can spoil faster than you think, especially peeled ones. I try to put them in the fridge within two hours. If the weather is warm, even sooner is better. Any time the eggs smell strange or the whites turn slimy, toss them out. Do not eat them if you feel unsure. An old egg can make you sick, and it is not worth the risk.

If you want to store boiled eggs for recipes, keeping them unpeeled is best. They hold their shape better and stay moist inside. Hard boiled eggs last the longest, while soft boiled eggs should be eaten sooner because the soft yolk spoils faster. I keep soft boiled eggs for only one to two days because the yolk texture changes quickly in the fridge.

Labeling helps too. I used to forget when I boiled each batch, so I started writing the date on a piece of tape and sticking it on the container. It saves me from guessing and helps me use the oldest eggs first. This is really helpful if you boil eggs often or make large batches for the whole family.

Storing boiled eggs the right way keeps them fresh, safe, and ready to eat whenever you need them. With the right container and a simple routine, you can meal prep with confidence and avoid wasting food. Once you get used to these habits, it feels natural and makes your whole week easier.

Common mistakes and how to avoid them

I have made almost every mistake you can make while boiling eggs, so this section comes from a lot of trial, error, and a few embarrassing kitchen moments. One mistake I used to make all the time was letting the eggs boil too long. I would think, a few more minutes will make them extra firm, right? Wrong. Overcooked eggs get that gray or green ring around the yolk, and the whites turn rubbery. It does not change the taste much, but the texture suffers. The fix is simple. Set a timer and use an ice bath. Once I started doing those two things, my eggs stopped turning into little rubber balls.

Another common mistake is letting the eggs bounce around in the pot. When the water boils too hard, the eggs knock against each other and crack. I used to turn the heat up high to make the water boil faster, but all it did was break eggs. Now I bring the water to a boil, then lower the heat just enough to keep a steady simmer. The eggs cook the same, but they stay calm in the pot. No cracks, no leaks, no mess.

Crowding the pot is another issue. When you stack too many eggs in a small pot, they cook unevenly. I learned this when making a big batch for a family picnic. Half the eggs were perfect, and the other half were too soft. A bigger pot solved everything. When the eggs sit in one layer with enough space around them, the water can move freely and cook every egg evenly.

Peeling too soon is another rookie mistake. Hot eggs are almost impossible to peel cleanly. The shell sticks everywhere and tears the white apart. I used to fight with the shells and wonder why some people made peeling look easy. The truth is, cooling the eggs fully in an ice bath makes peeling smooth. Once I started waiting at least five to ten minutes, the shells came off in bigger pieces and left the eggs looking clean and smooth.

Skipping the cold water start or dropping cold eggs into boiling water is also a big cause of cracked eggs. The sudden temperature shock creates pressure inside the shell. Once I realized this, I stopped rushing and started warming the eggs slowly. Placing them in cold water and letting them heat up with the pot stopped almost all cracking problems.

Using very fresh eggs can make peeling harder too. Fresh eggs have less air inside, so the whites stick tightly to the shell. I learned this when buying eggs from a local farm. They tasted great, but peeling them was a nightmare. Now, if I know I need to peel a lot of eggs, I buy them a few days earlier. Older eggs peel much better and save you a lot of frustration.

Another mistake is ignoring egg size. I used one timer for all eggs, no matter what size they were, and that always gave mixed results. Jumbo eggs need more time, and small eggs need less. Once I started adjusting by 30 seconds to a minute depending on size, my results got much more consistent.

The last big mistake is not cooling eggs fast enough. Slow cooling keeps cooking the eggs even after they come off the heat. That is how you end up with chalky yolks or firm centers when you wanted jammy ones. An ice bath fixes this every time.

Boiling eggs may seem simple, but these small mistakes can really affect the results. Once you understand them and avoid them, boiling eggs becomes stress free and predictable. You get the texture you want, the shells peel cleanly, and your eggs look and taste the way they should.

Conclusion

Boiling multiple eggs does not have to feel like a guessing game. Once you understand the timing, the cooling step, and a few small tricks, the whole process becomes simple and repeatable. I used to get frustrated when my yolks turned out too soft or too hard, but now I know those little details make all the difference. Things like egg size, starting temperature, pot style, and even altitude can change the way eggs cook. When you adjust for those things, your results get a lot more consistent.

The biggest key is to choose a method you like and stick with it until it feels natural. If you enjoy the cold water start, use it every time. If you want fast results, the boiling water method works great once you know how to lower the eggs gently. And no matter how you boil them, always cool your eggs right away. That one step protects the texture, keeps the yolks bright, and makes peeling easier.

Think of this guide as your simple road map. Use the timing chart, avoid the common mistakes, and adjust things a little for your kitchen setup. Once you try these tips a few times, you will notice how much smoother everything becomes. If you want even better results, try boiling a small practice batch and adjust the timing by 30 seconds until you find your perfect egg. After that, you can cook two eggs or twelve eggs with the same confidence.

If you have your own tricks or if you try a new method that works well in your kitchen, feel free to share it. Everyone learns from each other, and your experience might help someone else get their perfect batch of eggs too.