"Peter Aitken" > wrote in message
. com...
.....
> 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.

I seem to remember something about sulfer in the yolk causing the green
tinge when overcooked.

Removing the eggs from the heat is actually coddling, isn't it?

I always reduce to a simmer and use a timer.. about 13-15 for hard, then
plunged into an ice bath

Google search for - how to boil an egg - returns
http://www.goodegg.com/boiledegg.html