Could be. Either that or ya gotta get the element on the stove up to full temperature first and then ya start timin' it. It's tricky. When the eggs come out too hard or too soft, I line 'em up on the windowsill and use 'em for target practice. Or I would...if I hadn't cracked 'em open already. Ain't that a bitch? If there was a way of determinin' whether the egg ain't done right WITHOUT crackin' it open then it would be a lot better all around.