On 2005-03-25, ms. tonya > wrote:


> also one case at a time, no problems no green yolks.

Hmmmm...

That last line gave me a clue. When I cooked that single extra large
egg, the very center of the yolk was not completely cooked. This
occurred twice. But, I think I now know why. The pan I cooked both
those eggs in was quite small. The water amount was probably around a
pint. No doubt the temperature drop of that small amount of water/egg
mass was enough to lose the cooking heat necessary for the full 20
mins. I bet a half dozen eggs in a couple quarts of water would
retain adequate heat. I'll give it a try next time.

nb