I first tried these at a Raman place, absolutely 100% uncongealed yolk, absolutely 100% congealed white, and very firm. They were Jumbo sized I believe, I never got anywhere near perfect with large eggs, haven't tried xlarge yet. My best effort was 6min exactly and immediately into refridge water. Yah maybe I should use ice, but never use it otherwise and keep forgetting to pick up ice trays. Always some uncongealed white and congealed yoke though not much. Whites are not full firm and tear easily so requires care in peeling. I have to wonder if the ice is really going to make the difference, I guess I'll find out. I have to wonder if the Raman folks use special eggs, I know in Japan they do have some specially "cultivated" eggs. I don't think they were duck eggs, those having extra rubbery whites and extra gooey yokes, but maybe. You guys have any thoughts?