One of the things I love, no matter what flavoring/stock I've used, is the richness the dissolving yolks give. Some of the hard-cooked yolk remains in big crumbled pieces and some disappears and thickens the gravy. Gives what chefs call good "mouth feel" too.
Uh oh, I hear Spaw coming on THAT one... :~) I mean heading this way... nope, that's dirty too.... taking aim, nooooooooo..........