Strange problem cooking hard boiled eggs?
I always use Southern Living’s instructions for perfect hard boiled eggs. Bring to a rolling boil, remove from heat, cover and let stand for 12 minutes, pour off hot water and replace with cool water and ice. This morning I followed the instructions as always but I ended up with eggs that had perfectly cooked yellow and seriously underdone whites. How could this have happened? Any ideas?
Your eggs were stale. As an egg ages and air permeates the shell, the egg white’s albumen slowly degenerates and becomes more and more liquid until, rotten egg, it has turned to sulphurous ‘water’. Though your yolk was perfectly cooked — so your cooking temperature & time were just fine: the yolk’s the last to cook through, normally — the degenerated egg white, because much too liquid, could not coagulate quickly enough to keep up with the yolk and the anomalous result you report is what you get.
The remedy is simple: fresh eggs! 
Hope this helps.
I usually put my eggs in water then bring to bring to a boil. I boil them for four minutes, let it rest for five, then peel under cool tap water.
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u either didn’t leave them in long enough or had to temperature too high
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This is easy….set your eggs in the pan with cold tap water, then turn on the heat. It takes longer, but the cooking process is more even and the eggs will be done to perfection.
Also, try letting the boiling phase last three minutes before removing the pan from the heat. That should do it.
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I cook mine the same way and have never had that happen. Maybe you had bad eggs?
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Instead of taking off the heat leave on simmer and add the eggs leave for 12 min.
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Your eggs were stale. As an egg ages and air permeates the shell, the egg white’s albumen slowly degenerates and becomes more and more liquid until, rotten egg, it has turned to sulphurous ‘water’. Though your yolk was perfectly cooked — so your cooking temperature & time were just fine: the yolk’s the last to cook through, normally — the degenerated egg white, because much too liquid, could not coagulate quickly enough to keep up with the yolk and the anomalous result you report is what you get.
The remedy is simple: fresh eggs!
Hope this helps.
References :
prof. pâtissier