On Mon 11 Aug 2008 06:48:45p, Phluge told us...

>>
>> 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
>
>
>

Good to know... Thanks!

--
Date: Monday, 08(VIII)/11(XI)/08(MMVIII)

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