>
> I'm fussy when it comes to boiling eggs. Actually, I use an automatic egg
> cooker, calibrate the water and time carefully, and plunge the cooked eggs
> into a waiting bowl of water and ice cubes to stop the cooking. I let
them
> chill there until the eggs are quite cool. The yolks are firm, but no
> tinge of green and very bright in color.
>
>
I used to be fussy too, still am for HB eggs other than for egg salad, but I
accidentally discovered the perfect egg salad eggs by accident. I was trying
out a "microwave egg poacher", a plastic hinged set of cups. You break in
the eggs, add a tsp. of water, then pierce the yolks and nuke for a
specified time. I couldn't get it to cook anything like poached, only snotty
under or hard over-cooked -- but the hard cooked eggs were perfect for egg
salad, only two minutes of nuking, with no peeling. Just chop them up and
add stuff you like, ta-da.

If you like egg salad that's the way to go. Instant. You can use a bowl,
anything nukeable.

Pflu