If you guys really want to add a wrinkle to your in shell egg prep, check out an immersion circulator (Sous Vide) cooker. Temperature controlled so elevation doesn't matter.
And you can do everything from pasteurize eggs in shell (and they still look raw), to soft boil with perfectly custardy yolks, to hard boil.
Could be there's nothing wrong with eggs at all.
I read this thread yesterday and then watched the video. My stomach thanks you this morning for the 4 egg sunny side up, sandwiched between two pieces of wheat bread with some cheddar cheese on top. Yum!!
At 5'10" and 231, so 40lbs overweight according to the Coast Guard. I calculate my macros once in a blue moon and usually around 40% of my calories on a typical day come from fat. I eat red meat several times a week, although the amount varies. 1-2lbs normally. Fast food once a week.
Far from role model lifestyle/nutrition, according to everyone I know. I'm young though, so many things that hurt old people probably don't hurt me.