"LIMEYNO1" writes:

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

Actually the harmless greenish ring is due to an iron and sulfur compound which
forms from cooking too long and not being cooled quickly and in a timely
fashion... water boils at 212F... how high a temperature are you talking?

http://www.aeb.org/recipes/basics/hard-cooked_eggs.htm

http://www.aeb.org/recipes/basics/ha...d_Egg_Tips.htm



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."