There is real time, perceived time, and recipe time. It goes something like this:
real time> perceived time >>>recipe time.
If actual preparation and cooking real times were given in recipes, few would ever cook them. People develop recipes usually in order to sell something, either a cookbook, a subscription, consumer attention for ad revenue, or an ingredient or two within the recipe.
RSCT (recipe suggested cook time) is sort of like an inverse MRSP. Both are fantasy numbers that have nothing to do with the real world except, perhaps, to establish an order of magnitude expectation.
Then there is barbecue, by which I mean long, slow cooking/smoking, usually outdoors, with fire, charcoal, gas, or wood, mostly by men, as an excuse to lounge and drink beer, while seemingly doing something useful.
Curiously, in these manly arts, the object is to take more time than is required and continue to do so, until the beer runs out or the family threatens to order a pizza.
Bragging rights come from how long it took, the secrets of the meat, the rub, the mists, mops, and wraps, not to mention basic fire (That’s far, I say, far in the South, son) management.
@j37hr0 HBEs take 10 minutes after the H2O boils. I put eggs in a pot, fill pot until eggs are completely submerged, bring to a boil, remove from heat and cover pot with lid. After 10 minutes in covered pot, rinse with cold water and refrigerate. Perfect HBE I must say.