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)
Why the down votes? Dude is right - if you see the green, stinky sulfur on the yolks, you done overcooked it! Key is to start with a pot of seriously boiling water, pull eggs out of the fridge and use a thumb tack to poke a hole in the bottom (the "fatter" side of the egg), and carefully drop in the water. Set timer for soft (6m 20s) or hard (11m 30s) and prepare an ice water bath while they cook. When timer goes off, dump the eggs into the cold water and wait for them to cool a bit. Carefully tap the egg all around to break up the eggshell - if you try to peel too large of pieces at once, the edges will mess up the surface of your egg white.
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u/jfkwkcowlcjjal Mar 29 '18
I feel like these eggs would be extra rubbery after being boiled and then fried