In article >,
"Nancy Young" > wrote:

> "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
>
>

I see...

So the point then is to simply time it so you don't overcook it!
I'm trying steaming some tonight to see how well they shell. These are
fresh eggs from our own hens.

I'll report! I timed them for 10 minutes once the water started boiling
under them.

--
K.

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