When I was a kid, gala pie was a bit of a lottery, depending on whether your slice was right through the middle of an egg, with a decent amount of yolk, or just skimmed the end of one, when it would only have one or two button-sized pieces of white. Now, so I'm told, they have a cunning method of hard-boiling a long uniform pre-formed cylinder of yolk wrapped with white, so that every slice looks the same! I'd bet that all the separation and shaping has some effect on the taste.