On Mar 15, 7:27*pm, "James Silverton" >
wrote:
> *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.
>
Oh yes, there is an overcooked hard cooked egg. Boiling them (at sea
level) for the full time will overcook them. THe whites will be
rubbery and the yolks green.

I like my yolks just this side of cooked through, and the whites a
creamy consistency.

Someone on a mailing list just tried them with 1 tsp of oil added to
the pot, and said that they peeled easily, even tho her's were only a
week out of the neighbor's hen.

maxine in ri