Remove the crap from my email address before using.
"Doug Kanter" > wrote in message
...
>
> "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.


The problem with this theory is that the discoloration (I assume you mean
green yolks) is not caused by anything getting into the egg from outside,
but by a chemical reaction between the white and yolk.


--
Peter Aitken