Baking is a surprisingly exact science, so the temperature of the eggs you're using makes a difference. Here's what you need ...

Fill a pot with enough water to cover your egg or eggs by about an inch, and bring it to a boil. Gently add the eggs to the ...

Use chilled eggs. I’ve mastered the timing for perfectly boiled eggs, but you must start with cold eggs. Room temperature eggs will cook faster and likely overcook (producing green-tinted yolks).

Thawed egg whites “should sit at room temperature for 30 minutes before beating for better volume” and should only be used “in thoroughly cooked dishes,” she adds.

Also, room temperature eggs “work best”, so take your eggs out of the fridge 30 minutes prior if you have time.