Kajikit wrote:
>
> Arri London saw Sally selling seashells by the seashore and told us
> all about it on Fri, 28 Nov 2003 17:50:43 -0700:
>
> >Two things: buy better eggs (that will eliminate the sulphur smell) and
> >don't boil them as long (that will eliminate the ring).
>
> How do you judge 'better'? We buy freerange eggs, presumably produced
> by chooks fed a healthy diet and allowed to roam...

Fresher. The eggs should have slightly bumpy shell and not look very
smooth. Other than the sell-by date or buying from the farmer, it's not
so easy to tell.
When the eggs are broken open, the yolks should stand proud of the white
and the whites should be very thick. A flat yolk and watery white means
an older egg.

>
> I'll give you the overboiling bit. But I seem to find it impossible to
> judge how long the eggs actually NEED to cook. I'm the only one who'll
> eat soft-boiled eggs.
>
> (huggles)
>
> ~Karen AKA Kajikit
>
>
That will vary with your altitude LOL! We need to cook eggs about 7
minutes to get hardboiled. Usually at sea level, about 5--6 minutes is
plenty.
>
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