In article >,
"Peter Aitken" > wrote:

> I thought it would be worthwhile to see what Harold McGee has to say about
> this favorite topic. This is from the new edition of "On Food and Cooking"
>
> Cracking: usually caused by the eggs being knocked about due to too-fast
> boiling water. Poking a hole in the end of the egg does not help.
>
> Tough whites: Caused by too-hot cooking temp. Best to cook in barely
> simmering water which is 10-20 degrees cooler than actively boiling water.
>
> Hard to peel: usually caused by really fresh eggs. If you have only fresh
> eggs, add 1/2 tsp baking soda to 1 qt cooking water. This can help.

Steaming worked for me. ;-)
They were VERY fresh eggs!

>
> Green yolks: more prevalent with older eggs. Over cooking, cooking at too
> high a temp, and not cooling rapidly also contribute.

Timing. No green yolks, I timed them for 10 minutes.

Thanks again to the folks that recommended steaming!
Those shells just slipped off! I'm going to do them this way from now
on.....

No cracked eggs either.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra