Did you try it before posting? ;)
All are easy to look up and confirm. Shirley Corriher is the renowned food scientist, and is a a frequent guest on Alton Brown's show Good Eats
on the FoodTV Network. I just saw her last week talking about tempering and crystallization of chocolate in fact for the "Art of Darkness
episode. Shirley Corriher & Alton Brown
"Shirley Corriher has been answering the "whys" of cooking for more than 25 years, counting among those who rely on her expertise Julia Child.
" "When Julia Child wondered why her baby spinach leaves turned bitter in the sauté pan, she called Shirley Corriher.
"Shirley Corriher & Julia Child
"She also serves as consultant to Cook's Illustrated and Fine Cooking, and occasionally writes for Food and Wine, Martha Stewart Living, and others.
"Shirley O. Corriher Profiles: Profile I
, Profile II
, An Interview with Shirley O. Corriher
The article on Hard Cooked Eggs from Cook's Illustrated
addresses your concerns about pan materials. It's the first article I ever read from Cook's Illustrated
and won me over in a heartbeat because it addressed any question I could have come up with which are the questions you're asking. What they found was that this method overcame the problem of individual cooks using different materials for pans, using different heat sources, and found that the cooking time it takes to get the water to a boil was not as critical as the time the water was brought to a full boil and the eggs were left to start cooking. No salt required at any time for this recipe. You can read the original article here
. I believe it addresses all the issues you raise and more.
When you say "'perfect' is completely subjective anyway" I agree. Hence the range in cooking times provided above. However, most will agree that a yolk with a green circle would not fall into the category of "perfect", that cracks and rubbery or chalky yolks are not desireable, etc. CI's definition is "... a moist and creamy yolk, a firm yet tender white, and no trace of an unpleasantly green ring".
I hope this suffices as a response. Just try it, let us know how it goes. :lips: