I have an egg cooker that was given to me as a gift.
It's a neat little egg shaped cooker made by Cuisinart. For those not familiar with it; it cooks eggs to a specific doneness by steaming them, based on the amount of water you add to the cooker. They supply a cup with markings for 1-7 soft, 1-7 hard, etc.
My question is this; does the freshness of an egg determine where the yolk solidifies in the egg when stood on end and syeamed to hard cooked.
Since I only have access to supermarket eggs here in Queens, I cannot get ahold of a truely fresh egg to test my theory so I figured the home cooks, chefs, students and others from a larger cooking community might have an answer for me.