I finally got the chance to try out Bob's recipe for "world's best eggs" but I just want to make sure I'm doing it right...

After the 30 mins in the brine, what should the texture of the skein be like? I couldnt tell if I overdid it or not...and I followed the recipe almost to the t

Lastly, how big a hunk should I be cutting the skein up into? I've heard to just quarter them but also have heard to cut the skein in 2 (butterfly style) and then quarter.