Let’s think about this news. The Lion Quality Eggs is going to sell in England a new kind of egg for the inexpert cooks. A lion will be painted on their shell and  at the end of cooking the lion will be black. There will be many kinds of packages for all the methods of cooking eggs (soft-boiled, hard-boiled, coddled …). The Lion Quality Eggs says  there are million of inexpert cooks and its new eggs will help them.
We have always thought that cooking an hard-boiled egg is an easy thing. Our mother have taught us to put the eggs in the boiling water with a pinch of salt to avoid their shell break and boil them for 6-8 minutes. Then it’s necessary to put them under running cold water. I learnt another little secret: take the eggs out of the fridge 2 hours before the cooking; you need only 4 minutes to complete the cooking.
But if you read the opinions of some experts in the art of cuisine, you can lose your head easily.
Read some of their advices.
According to Giorgio Locatelli, a famous chef in Italy, the egg must be stirred in the boiling water for 6 minutes. In this way the yolk remains in the centre of the white.
Antonio Carluccio, a restaurant manager, says the egg must be washed, cooked in the boiling water for 3 minutes and left in the water for 30 seconds more.
Michael Roux, landlord of the Waterside Inn in Bray, has another recipe. He says:”Put the egg in the water as soon as it begins boiling and cooks for a minute”
Finally according to Delia Smith, who wrote a lot of  cookery books, the eggs must be cooked in the cold water and cooking time (4 minute) is calculated when the water begins boiling.

What do you think about this?