I have a bad habit of putting on a pot of eggs to boil (for snacking during the week) and walking away to do something else real quick.
30 or so minutes later, there’s an inch of water remaining and I have what are basically baked eggs.
Who wants some?
Are they rock hard?
I prefer my eggs poached, so I’ll just double and give to the next person.
Yep. But honestly, no harder than properly timed hard boiled eggs. Which my wife insists is: bring to boil, flame off, cover, and let stand for 12 mins.
That’s how I make them, although I don’t let them stand for twenty minutes.
Sorry, it’s 12 min. Same principle.
Hard pass, I’m afraid.
Oh what do you know…
Less and less as the years go by.
I can eat 30 min eggs.
Here’s how to cook scrambled eggs in only 45 minutes, courtesy of Nero Wolfe.
I’ve done eggs for 45 minutes in the pressure cooker. The whites end up getting browned, but it’s not from getting burned. They brown in the same way meat does when you cook it. It tastes pretty good. Gives the eggs more of a savory taste. I’m not sure if the same thing can be done on the cooktop in boiling water. What do your eggs taste like compared to normal boiled eggs?
Now and then, when I question my judgement for returning to the boards, along comes someone that makes me think I can stand it for another day or two.
That’s probably the nicest thing anyone’s said to me on this board. Thanks!
Grated fairly fine, I bet those 30-min eggs would make excellent egg salad. Halfnhalf mayonnaise and plain yogurt dressing, with seasonings and finely diced vegetables, let it sit in the fridge for an hour or so before spreading on firm bread or a chewy roll, maybe with lettuce and tomato. Yum! 
I’m a sucker for a good Oxford comma.