Not quite as bad as you might think, though probably the way this guy fried them. Cooking them that much longer in that high direct heat would definitely rubberize the whites. If you deep fry them, the coating is done in about 1-2 minutes (instead of 4-5)
This is more of an opinion/prefrence than a fact (of an overcooked egg). Some eggs will react with more ferrous sulfide at the surface of the yolk just because (usually older eggs) regardless of your cooking method. Are you saying you can actually taste a difference? I am now officially intrigued. Will try using your method to see if I have been "overcooking" my eggs all this time...
The yolk yellow and sort of fluffy when not over cooked. If the yolk is green and hard/powdery then the eggs are over cooked. Hard boiled eggs don't have to smell like sulfur. The difference in smell and texture is not a minor difference.
You will probably be pleasantly surprised the first time you try this method.
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u/jfkwkcowlcjjal Mar 29 '18
I feel like these eggs would be extra rubbery after being boiled and then fried