No chickens were harmed in the making of this movie part 2

This time, the rolling boil was for 50 seconds, and the stand time in hot water was 11 minutes. I also covered the pot in the last 3 minutes to stop the water going below 74C.

Result. The yolk is custardy and lovely - what I was looking for. Unfortunately, the white broke apart on peeling (it went well at first, then in the last half of the peel, it started coming apart).

Next iteration for this is : 60-65 second rolling boil and 11 minute stand time. This assumes that the heat has not properly conducted into the yolk and the rolling boil affects mainly the whites.