Dale wrote on Sun, 15 Mar 2009 17:21:15 -0600:

> "James" > wrote in message
> ...
>> I friend whines that my hard boiled eggs looks green because I let
>> them boil away for ever.
>>
>> So how do you do it?
>>
>> After googling I found an interesting video.
>>
>> http://www.youtube.com/watch?v=PN2gYHJNT3Y

> I do not agree with starting with the eggs in cool water. The
> time to come to a boil will vary by the starting temp, stove
> type, etc. I set the egg out of the fridge to start warming
> up. I bring the water to a soft boil, add the eggs, set the
> timer for 20 minutes. When the water comes back to a simmer, turn the
> heat down to maintain that simmer for the remainder
> of the time. My altitude is 5280, and 20 minutes works
> perfect for me. The egg are done, but not overcooked. At sea
> level, you would probably use less time. I do give them a few
> stirs in the first few minutes. The theory is that by
> stirring, you will center the yolk. I do not know if there is
> any truth to that, but I stir either way.

Is there such a thing as an "overcooked" hard-boiled egg? Like a lot of
cooking descriptions, no-one seems to givr precise definitions.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not