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This isn’t a very good guide, since it doesn’t even take egg sizes into account. As a fan of egg, these timings are completely wrong for Large Lion Grade A eggs.
Lions don’t lay eggs.
This looks like “dropping an egg into boiling water” and not “bringing the water to a boil with the egg in it,” which is an important distinction.
If you bring the water to boil before adding the egg it is much easier to remove the shell
Edit: I see my comment doesn’t really relate to your comment. I’m tired
Chef here. Use older eggs for boiling as they are far easier to shell than fresh eggs.
Isn’t that how you’re supposed to do this?
