"MJ" > wrote in message
. ..
>I know that it has been posted before but you know what its like when it
> doesnt pertain to what you need so you dont really pay attention to
> it..well
> thats me..lol..but now i need to know..what is the right way to boil eggs
> for hard cooked. I am making devilled eggs and i want them cooked
> perfect..Sometimes when i cook them the yolk goes kind of green so i think
> i
> am probably over cooking them. I would like to make them tonight so i kind
> of need answers quickly...THANKS in advance..
> MJ
>
>

Some time ago, there was an NPR radio show on which a food scientist was
interviewed. If I recall, he mentioned something about adding almost
ANYTHING to the water to prevent discoloration. Something about how almost
any additive somehow seals that white inner membrane. Sorry I'm vague about
this, but I think he said a teaspoon of salt was one way of achieving this.