"MJ" > wrote in message
. ..
>I know that it has been posted before but you know what its like when it
> doesnt pertain to what you need so you dont really pay attention to
> it..well
> thats me..lol..but now i need to know..what is the right way to boil eggs
> for hard cooked. I am making devilled eggs and i want them cooked
> perfect..Sometimes when i cook them the yolk goes kind of green so i think
> i
> am probably over cooking them. I would like to make them tonight so i kind
> of need answers quickly...THANKS in advance..

EASY! Give me a minute ... foolproof method. Here you go:

> > The green part is from overcooking. Put the eggs in cold water,
> > bring to a boil, keep covered and remove from the heat. After
> > 20 minutes, put the eggs in ice water to cool.
> I've always been dubious of this method -- I was raised believing
> that you had to keep 'em boiling for 20 minutes, and that the green
> resulted from not cooling them fast enough when done cooking. But
> I need to make devilled eggs for Easter Sunday, so this morning I
> tried Nancy's method (and followed Sheldon's advice about keeping
> the eggs in a single layer). I cooked an extra egg and ate it just
> now -- WONDERFUL! None of them cracked, fully cooked, and not a
> hint of green!