"Katra" > wrote

> 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.

*Everything* about the egg is better. The whites are not so
rubbery, the yellows are not dry. It's not just the green ring.

nancy