circe wrote:
>
> 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

Whatever you do, don't microwave them or you will be cleaning your microwave's
interior for a while.

Bert