Steve wrote:

> Coulda been a weak-shelled egg, perhaps a keep commercial
> egg instead of a farm egg.

These were a commercial brand.

> Or you coulda been boiling it too hard.

That's quite possible. Although it wasn't any different from what I
usually do.

> once the eggs reach a boil I reduce heat to a simmer. Then
> in a few minutes I turn off the heat entirely to let them coast.

Thanks for the suggestion.

--
Joyce ^..^

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