On Mar 15, 6:27*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.

I agree. Hard boiled is hard boiled. There is, however, this elusive
point where 100% of the white is hard, but the yolk is not yet set.
That is soft boiled, and since I always err to the side of 100% cooked
white, I'm usually unsuccessful.
>
> --
>
> James Silverton
> Potomac, Maryland
>
--Bryan