The black ring has nothing to do with what type of eggs. It is strictly
caused by cooking at too high a temperature.

"Kajikit" > wrote in message
...
> 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...
>
> 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
>
> Nobody outstubborns a cat...
>
> Visit my webpage: http://www.kajikitscorner.com
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