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Time affects a boiled egg primarily through its cooking duration, which determines the doneness of the yolk and white. Shorter boiling times yield a runny yolk, while longer times result in a firmer yolk and a more solid white. Additionally, overcooking can lead to a rubbery texture and a greenish ring around the yolk due to a chemical reaction between iron and sulfur. Therefore, precise timing is essential for achieving the desired consistency and flavor.

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5mo ago

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