On Wed, 18 Mar 2009 18:48:46 GMT, James Silverton wrote:

> sf wrote on Sun, 15 Mar 2009 19:50:48 -0700:
>
>>> Is there such a thing as an "overcooked" hard-boiled egg?
>>> Like a lot of cooking descriptions, no-one seems to givr
>>> precise definitions.
>
>> Green yolks and whites you could use as retreads come to mind.
>
> To tell the truth, I don't over boil eggs as far as I know. I use a
> method that I learned 40 years ago and which produces eggs as I like
> them.
>
> Eggs in pot
> Cover with cold water
> Heat to rolling boil
> Turn off heat
> Remove eggs after 20 minutes.

this is what i do, too. allow eggs to come to room temp before starting,
and run cold water over them when finished.

your pal,
blake