On Fri, 28 Nov 2003 19:59:59 GMT, "Peter Aitken"
> wrote:

>"Gtwy4cb" > wrote in message
...
>> >Try boiling them for less time.
>>
>> You DON'T boil them!! Start eggs in cold water and when water boils, cover
>and
>> let stand for 25 minutes--run under cold water for about five
>minuites--the
>> shells will come off easily and there will be no green ring around the
>yolk.
>
>That is the way I cook eggs but it is no guarantee against the green ring.
>You can also boil eggs and be ring-free. The ring is caused by sulfur
>compounds in the white reacting with the yolk and causing the color change.
>I had heard that the ring is caused by boiling too long or by not cooling
>the eggs quickly, but I now think that other things are involved as well. I
>have had batches of same-size eggs from the same carton that were boiled
>together and cooled together and a few had the ring while most did not.


I just got around to reading a cookbook of Alton Brown's that I got as
a gift a while back, and he claims that the best wat to hard cook eggs
is to bake them. I've been meaning to try that, and was wondering if
anyone did it that way?


circe