No chickens were harmed in the making of this movie part 1

I love eggs, so I regard this as a long term investment.

I wanted to make a hard boiled egg that is firm on the outside, but very moist on the inside - almost oozing. Also, I want it to be easy to peel.

All eggs are 60g and past the age of consent.

Experiment 1.

1. Bring a pot of water to a rolling boil at high heat. The water should just cover the egg.
2. Carefully deposit egg in pot and keep the fire going.
3. At the 45 second mark, turn off the fire. (the theory is that the initial phase will firm up the egg white on the outside).
4. With lid off, just keep the pot on the stove with fire off for 12 minutes.
5. At the 12 minute mark, lift egg out and shock in ice water for several minutes.
6. Take egg out and put it on a grate. Then carefully, using a blow torch, keep playing flame over the egg shell all over (not staying in any one spot for more than a split second) until shell turns brittle (there is a small color change). This step is from modernist cuisine.
7. Peel the egg.

 Results below.

Next things to try.

1. Boil egg same as above, but hold egg in fridge several hours or overnight. Crack egg all over and wash in a little cold water before peeling. No blow torch used.
2. At step 5 above, hold egg only for 11 minutes. Then repeat all else.

Almost there. Only a small corner peeled off.

Almost there as well. There is some watery white internally (ok), the outer shell is firm (ok), but the yolk is slightly too dry (I want it to be glistening moist).