In article > ,
"Peter Aitken" > wrote:

> "Nancy Young" > wrote in message
> ...
> >
> > "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!
> >
> >
>
> I am very doubtful about both of these explanations for green yolks
> (overcooking and not cooling fast enought). I know it is accepted wisdom but
> I have had several experiences that lead me to believe that something about
> the egg itself plays a large role.
>
> For example, my standard practice is to bring eggs and water to a boil,
> cover, let sit off heat for 20 min then immediately put under fast running
> cold water for at least 5 minutes. Usually this works fine but now and then
> I get a green yolk. Same thing when I simmer for 10 min and then cool. The
> real clincher was when I cooked 4 eggs from the same carton together, cooled
> them together, and three were without a trace of green and the fourth had
> very bad green on the yolk. How can you blame this on cooking time or
> cooling speed?

What I am wondering is, if you are making devilled eggs, why worry about
the green-gray coating around the yolk? Once you add the other
ingredients, that color is no longer there... It blends out in the mix.

The yolks are removed and all smashed up.
--
K.