Photos show how a hard-boiled egg looks depending on how you cook it

After researching different ways to cook an egg, I saw that placing it in a 10-minute ice bath was supposed to make the egg contract inside the shell, making it easier to peel. In this case, though, the ice bath didn't seem to make too much of a difference. Both eggs were difficult to peel and pieces of the shells clung to the whites for dear life.

The egg that was put in the ice bath was much runnier than its non-iced counterpart. That makes sense, though, since the ice water stops the cooking process.

In the case of the ice-submerged egg, the whites were runny, which isn't ideal. While they weren't completely cooked through, they were mostly solid in the egg that didn't receive an ice bath.

I couldn't fully bite into these as they were, well, mostly raw. But, if I let them sit out of the water and cook in their own heat just a few minutes longer, the white would have continued to cook leaving me with what would resemble a poached egg.

The whites were perfectly cooked here and I was able to see the huge difference that just five more minutes in the pot can make.

Both yolks kept their bright-orange color for the most part, but some bits were starting to become more of a pale yellow.

When I bit into them I found the texture to be slightly gummy. I thought the consistency of the whites was great — solid but not rubbery.

Both eggs were easy to peel, regardless of the ice bath.

Both of these eggs were easy to peel; I didn't end up losing any of the whites in the process.

The yolks of both eggs were dry, but the one without the ice bath felt a little creamier in its texture.

I was nervous that I had overcooked the eggs, but there was no gray ring around the outside of the yolk; that's typically how you can tell if you've overboiled your egg. The whites were also fully cooked and didn't feel too rubbery.

While the yolk and white felt like one cohesive piece in the egg on the left (which didn't get an ice bath), the two components separated and fell apart easily after taking a bite of the egg on the right (which did get an ice bath).

Again, both eggs were easy to peel and had the same color yolks.

The yolks were slightly more dry than the ones cooked for only 15 minutes, but the one without the ice bath stayed mushier in its consistency than the more solid iced egg. I was able to tell the difference when I slid my knife through each of them; the one in the ice bath was easier to cut.

In terms of mouthfeel, though, the two were nearly identical.

I think this cooking method and timing combination is perfect if you're looking to make egg salad or slice eggs for a sandwich.

In the process of peeling both of these eggs, I lost some of their whites.

After sitting in the hot water for just five minutes, the yolks were a beautiful pale yellow and the whites weren't runny at all.

While both were fully cooked, the egg that went into an ice bath came out of it with a firmer white. It also had less of an overall sulfur taste than the egg without the ice bath.

Unexpectedly, the egg in the ice bath was a lot harder to peel, while its uniced counterpart peeled quite easily.

In terms of the yolks, the egg on the left had a really silky consistency which was awesome. I think this method without the ice bath is great for an egg you just want to bite into as a snack.

The egg on the right, though, was firm inside and felt rubbery. It clumped together when I tried to take a bite.

The whites on both were cooked well, though.

After cooking for five more minutes, the egg that came out of the ice bath was much harder to peel. I ended up peeling off a lot of the white with the pieces of shell.

Both yolks, regardless of the ice bath, were weirdly solid and gumlike. They were a bright-orange color, which looks delicious, but I wouldn't eat these whole.

After cutting them both open, I thought they looked equally rubbery. But, the egg without an ice bath actually had a yolk with a velvety texture.

After the ice bath, the white and yolk seemed to have pulled away from each other. Even still, both whites were very soft and enjoyable.

This was a total disaster. I was able to peel both eggs at first, but it turned out that only the very outside layers of the whites were cooked; everything else was completely raw.

Of course, I wasn't able to taste these, but I did learn that every minute counts when it comes to cooking eggs. At least, the next batches got better.

Ten minutes was the sweet spot for me with this cooking method. Both yolks were super velvety, and tasted rich and decadent.

The whites were fully cooked, although I lost a good amount of them in the peeling process as they were stuck to the shell.

Both the eggs, regardless of an ice bath, tasted the same.

The egg that cooled on its own without an ice bath was nearly impossible to peel. Its white was semi-runny still and I lost almost all of it in the peeling process. The yolk was cooked through, but it was rubbery in texture.

The egg in the ice bath was easy to peel and the white was cooked well. Its yolk was somewhat velvety, but it was also kind of gummy and rubbery.

I wouldn't recommend using this cooking method for any reason.

I was able to easily peel both of these eggs after they had cooked for 20 minutes.

When I got them out of their shells, I saw that the whites were cooked perfectly. Both yolks looked the same, but the one that had been in an ice bath was much creamier and the one without the ice bath was solid and chunky.

If I used this method again, I would definitely use the ice bath.

After making two dozen eggs each in their own way, I found that the ice bath doesn't really make much of a difference.

I learned that it's not just the length of cook time that matters when it comes to hard-boiled eggs. It's the combination of cooking methods and timing that can yield drastically different results.

I was pleasantly surprised by the eggs I made when using the third cooking method at the 10-minute mark. I would definitely try making these again especially if I'm making a snack on the spot. In terms of making eggs for later, though, I'll likely stick to what I know and simmer for 13 minutes.

And if it goes wrong, don't beat yourself up. It's hard to cook a perfect egg, especially when the success of your finished product is hiding behind a shell. Ultimately, you won't know how it turned out until you crack it open.

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