How long should I boil a hard-boiled egg to achieve that quintessentially creamy texture with a perfectly set yolk? It’s a curious endeavor, isn’t it? Many culinary enthusiasts often find themselves pondering the nuances of this seemingly simple task. Is it merely a question of timing, or are there deeper intricacies at play? For instance, could the size of the egg or the altitude at which you’re cooking influence the optimal boiling time? Should one consider the temperature of the egg before it meets the simmering water? What about the method of cooling afterward—would an immediate plunge into ice water truly prevent that unsightly greenish ring from forming around the yolk? As I reflect on these considerations, I can’t help but wonder: what is the science behind it all? How do various boiling times result in different textures and flavors, and which minute adjustments could yield a culinary masterpiece? Curious, isn’t it?