Eat at
#21195: My water is at a slow boil when I crack the eggs in, so the eggs don't quite touch bottom

Posted by: Joe at 2:01 am on Dec 15, 2011

I think that helps. The water cools down as the eggs absorb the heat so they don't boil out of shape.

I sometimes get a film of protein on the pan--I get it more often when cooking beans or lentils. It's worse if I don't notice it and then put it through the dishwasher where it gets baked on. Rubbing with a paste of soda and water and letting it sit overnight usually works.