On Sunday, April 2, 2017 at 1:51:08 PM UTC-10, Sheldon wrote:
> On Sun, 2 Apr 2017 14:52:15 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Sunday, April 2, 2017 at 7:11:06 AM UTC-10, Cheri wrote:
> >> "dsi1" <dsi1yahoo.com> wrote in message
> >> ...
> >> > On Saturday, April 1, 2017 at 2:37:36 PM UTC-10, Sheldon wrote:
> >> >> I like hard cooked eggs, I will try this next I light my oven:
> >> >> http://www.ehow.com/how_5623008_cook...=AOL-Campaigns
> >> >
> >> > That's a wee bit over cooked. 30 minutes is way too long. That greenish
> >> > cast on the yolks pretty much suck. It's the latest way to do everything
> >> > wrong.
> >>
> >> =======
> >>
> >> I agree. I tried it this morning with a six count muffin tin just to try it
> >> because I was going to make egg salad anyway, did it exactly as instructed
> >> and some of the eggs came out with tiny brown spots from the heat. Other
> >> than that, they were cooked fine, no greenish cast, but didn't look as good
> >> because of the spots. I won't ever be cooking them that way again.
> >>
> >> Cheri
> >
> >I just boil water and add eggs directly from the refrigerator and simmer for 6 minutes.
>
> You plunge cold eggs into boiling water and the shells don't crack and
> all the insides spew out making a big mess... what a LIAR... you've
> never cooked anything!

Yup, it's possible alright. One has to be careful to check the shells before gently laying it in the water. That's a basic cooking skill. Please try to keep up, SHELL-DON!

My guess is that your eyes might not be up to the task. My son is able to read the microprinting on check. I can hardly believe that's possible but I ain't no liar.